Hot Honey Chicken Biscuits are a delightful fusion of flavors that perfectly balances the sweetness of honey with the heat of red pepper flakes, all wrapped up in the comforting familiarity of Southern-style fried chicken and buttermilk biscuits. This dish is a symphony of contrasts: the crisp, golden-brown chicken tenders provide a savory and satisfying crunch, while the hot honey drizzled over top adds a spicy kick and a touch of sweetness. These elements are sandwiched between tender, flaky buttermilk biscuits that melt in your mouth, creating a combination that is both comforting and exciting.

The appeal of Hot Honey Chicken Biscuits lies in the harmony of sweet, spicy, and savory flavors, making each bite a new experience. This dish captures the essence of Southern comfort food—a cuisine known for its hearty, flavorful dishes that evoke warmth and familiarity. Recently, Southern cuisine has seen a resurgence in popularity, with chefs and home cooks alike embracing its rich traditions and adding modern twists. The Hot Honey Chicken Biscuit is a perfect example of this trend, offering a contemporary take on classic Southern flavors that satisfies both traditionalists and those seeking something new and innovative.

The Origins of Hot Honey Chicken Biscuits

Hot honey is a relatively new addition to the culinary scene, but its popularity has skyrocketed in recent years. Originating from the combination of honey with chili peppers, this sweet and spicy condiment has quickly become a favorite in kitchens across the country. Its versatility makes it a perfect companion to a variety of dishes, but it truly shines when paired with the rich, savory flavors of fried chicken.

The roots of buttermilk biscuits and fried chicken run deep in Southern cuisine, where these staples have been beloved for generations. Biscuits, with their flaky, buttery layers, and fried chicken, known for its crispy exterior and juicy interior, are quintessential comfort foods. The fusion of these Southern classics with hot honey creates a unique dish that captures the best of both worlds. This combination brings together the traditional and the contemporary, resulting in a dish that is both nostalgic and excitingly modern.

Ingredients and Their Importance

Breakdown of Key Ingredients 

Fried Chicken:

The choice between chicken tenders and chicken breasts is crucial for the texture and flavor of the dish. Chicken tenders are naturally more tender and cook evenly, making them ideal for a quick, juicy bite. However, using chicken breasts sliced into 1-inch strips allows for larger portions and a meatier texture, which some might prefer for a heartier meal.

The spice blend used in the coating—comprising kosher salt, black pepper, garlic powder, and smoked paprika—serves multiple purposes. Kosher salt enhances the overall flavor, ensuring that the chicken is well-seasoned throughout. Black pepper adds a subtle heat, while garlic powder infuses the chicken with a deep, savory flavor. Smoked paprika brings a hint of smokiness, which complements the sweetness of the honey in the hot honey drizzle.

Egg wash plays a crucial role in achieving a crispy coating. The beaten egg, mixed with water, acts as a glue that helps the flour mixture adhere to the chicken, creating a thick, crunchy crust when fried. Without the egg wash, the coating might not stick properly, resulting in a less satisfying texture.

Buttermilk Biscuits:

Cold butter is essential for flaky biscuits. As the butter melts during baking, it creates steam, which lifts and separates the dough into layers, resulting in that desired flakiness. Buttermilk, on the other hand, is key to making the biscuits tender and moist. Its acidity reacts with the baking powder and baking soda, creating a light, fluffy texture. The tang of buttermilk also adds a subtle depth of flavor, balancing the richness of the butter.

Hot Honey:

The hot honey drizzle is where the magic happens, balancing the sweetness of honey with the heat of red pepper flakes. This combination creates a complex flavor profile that enhances the savory chicken. The addition of apple cider vinegar introduces a tangy note that cuts through the sweetness and heat, adding a layer of brightness to the dish.

Choosing the Right Oil for Frying 

The choice of frying oil is crucial to achieving perfectly crispy fried chicken. Vegetable oil, canola oil, and peanut oil are all suitable options, but each has its own characteristics. Vegetable oil is neutral in flavor and widely available, making it a popular choice. Canola oil, also neutral, has a slightly higher smoke point, making it ideal for high-heat frying. Peanut oil, known for its subtle nutty flavor, has the highest smoke point of the three, allowing for crispier chicken without the risk of burning. The high smoke point of these oils ensures that the chicken cooks evenly and crisps up nicely without absorbing too much oil.

Step-by-Step Instructions

Preparing the Fried Chicken 

1. Coating the Chicken Strips:
   • Start by preparing your chicken. If using chicken breasts, slice them into 1-inch thick strips. Pat the chicken strips dry with paper towels to ensure the coating adheres well.
   • In a large bowl, combine 1-1/2 cups of all-purpose flour with 1 teaspoon of kosher salt, 1/4 teaspoon each of black pepper, garlic powder, and smoked paprika. Mix well to distribute the spices evenly.
   • In a separate dish, whisk together 1 large egg with 2 tablespoons of water. This egg wash will help the flour mixture stick to the chicken.
   • Dredge each chicken strip in the flour mixture, making sure it’s fully coated. Shake off any excess flour, then dip the strip into the egg wash, ensuring it’s covered entirely. After the egg wash, dredge the chicken once more in the flour mixture, pressing lightly to ensure a thick, even coating.
2. Maintaining Oil Temperature:
   • Pour oil (vegetable, canola, or peanut) into a large pot or deep skillet, filling it to about 2 inches deep. Heat the oil over medium heat until it reaches 365-375°F. Use a thermometer to monitor the oil temperature, as maintaining the correct temperature is key to frying chicken properly.
   • If the oil is too cool, the chicken will absorb too much oil and become greasy. If too hot, the exterior will burn before the chicken is cooked through.
3. Frying the Chicken:
   • Carefully place 2-4 coated chicken strips into the hot oil, ensuring not to overcrowd the pot, which can lower the oil temperature.
   • Fry the chicken for about 8-10 minutes, turning occasionally, until the exterior is golden brown and crispy. Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F to ensure it’s fully cooked.
   • Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil. Repeat the process with the remaining chicken strips.

Making Perfect Buttermilk Biscuits 

1. Mixing the Dough:
   • Preheat your oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat.
   • In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of kosher salt, and 1/4 teaspoon of baking soda. Whisk the dry ingredients together until well blended.
   • Take 1/2 cup (1 stick) of cold butter and cut it into small cubes. Alternatively, use a box grater to shred the butter directly into the flour mixture, which makes incorporating it easier. The butter must be very cold to create flaky layers in the biscuits.
   • Using a pastry cutter or your fingers, quickly work the butter into the dry ingredients until the mixture resembles coarse crumbs, with some pea-sized pieces of butter still visible.
2. Forming the Dough:
   • Pour 3/4 cup of cold buttermilk into the mixture and stir gently with a rubber spatula until the dough begins to come together. The dough should be soft but not overly wet or sticky.
   • Lightly flour a clean surface and turn the dough out onto it. With floured hands, gently gather the dough together and pat it into a rectangle about 1/2 inch thick.
   • Fold the dough into thirds, as if folding a letter. Turn the dough 90 degrees, gather any stray crumbs, and flatten it back into a rectangle. Repeat this folding process two more times. This folding technique creates layers that will help the biscuits rise and become flaky.
3. Cutting and Baking:
   • Using a floured 2.5-inch biscuit cutter, cut out the biscuits by pressing straight down without twisting (twisting can seal the edges and prevent the biscuits from rising properly). Place the biscuits on the prepared baking sheet, touching each other slightly. This close placement helps them rise taller.
   • Gather any scraps of dough, gently pat them back together, and cut out more biscuits until all the dough is used.
   • Bake the biscuits for 15-17 minutes, or until they are lightly golden brown on top. Rotate the baking sheet halfway through baking to ensure even cooking.
   • Once baked, remove the biscuits from the oven and brush the tops with melted butter for added flavor and a shiny finish.

Crafting the Hot Honey 

1. Simmering the Honey:
   • In a small saucepan, combine 1 cup of honey with 2 teaspoons of crushed red pepper flakes. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to prevent the honey from burning.
   • Allow the honey to simmer for about 5 minutes, which will infuse it with the heat from the red pepper flakes.
2. Adjusting the Spice Level:
   • If you prefer a milder hot honey, reduce the amount of red pepper flakes, or simmer for a shorter time. For a spicier version, add more red pepper flakes or let the honey infuse for longer.
3. Finishing and Storing:
   • Once the honey has reached your desired level of spiciness, remove it from the heat and stir in 1 tablespoon of apple cider vinegar. The vinegar adds a tangy contrast to the sweetness and heat.
   • Let the hot honey cool to room temperature before using. Store any leftover hot honey in a glass container at room temperature for up to two weeks, or refrigerate for longer shelf life. This versatile condiment can also be used on other dishes, such as pizza, roasted vegetables, or even ice cream.

Assembly and Serving Suggestions

Assembling the Hot Honey Chicken Biscuits 

To assemble the Hot Honey Chicken Biscuits, start by carefully splitting each buttermilk biscuit in half. Use a serrated knife to gently slice through the biscuit, taking care not to press down too hard, which could cause the biscuit to crumble or break apart. If the biscuits are still warm, they will be easier to slice cleanly.

Once the biscuits are halved, place a piece of fried chicken on the bottom half of each biscuit. The chicken should be large enough to cover most of the biscuit, creating a satisfying bite with every mouthful.

Next, drizzle the hot honey generously over the chicken. For even coverage, pour the honey slowly in a zigzag pattern, ensuring that each piece of chicken gets a good dose of the sweet and spicy glaze. The honey will soak slightly into the biscuit, adding a burst of flavor to every bite.

For an extra tangy kick, consider adding a few slices of pickles on top of the chicken before placing the biscuit top on. The acidity of the pickles complements the richness of the fried chicken and the sweetness of the honey, adding a bright, zesty contrast that enhances the overall flavor profile.

Serving Ideas and Pairings 

Serve your Hot Honey Chicken Biscuits with classic Southern side dishes like coleslaw or potato salad. The creamy, cool textures of these sides balance the heat from the hot honey and the richness of the fried chicken.

For beverages, consider pairing the dish with a refreshing glass of sweet tea or lemonade, which offer a light and sweet counterpoint to the spicy and savory flavors. Alternatively, a cold, light beer can also be a great match, cutting through the richness and adding a crisp finish to the meal. These pairings will elevate the dish, making it a truly satisfying and complete meal.

Tips and Variations

Tips for Success 

How to Keep Fried Chicken Crispy:

To maintain the crispiness of your fried chicken, place the cooked pieces on a wire rack set over a baking sheet instead of directly on paper towels. This allows air to circulate around the chicken, preventing it from becoming soggy. If you’re cooking in batches, keep the fried chicken warm in a 200°F oven while you finish the rest.

Storing and Reheating Leftovers:

Store leftover chicken and biscuits separately in airtight containers in the refrigerator. To reheat the chicken and keep it crispy, place it on a baking sheet and warm in a 375°F oven for 10-15 minutes. Reheat the biscuits in the oven for 5-7 minutes to restore their fluffiness.

Scaling the Recipe for Larger Groups:

To serve a larger group, simply double or triple the ingredients. Fry the chicken in batches to avoid overcrowding the pot, which can lower the oil temperature and result in greasy chicken. You can also bake multiple trays of biscuits at once, rotating them halfway through for even baking.

Variations on the Recipe 

Using Different Types of Honey:

Experiment with different types of honey, such as clover or wildflower, to vary the flavor of the hot honey. Clover honey is mild and sweet, while wildflower honey has a more complex, floral taste. Each will bring a unique twist to the dish.

Spicing Up the Chicken Coating:

For those who love extra heat, add a pinch of cayenne pepper or chipotle powder to the flour mixture used to coat the chicken. These spices add depth and a smoky flavor that complements the hot honey perfectly.

Alternative Biscuit Recipes:

Try making cheddar biscuits for a savory variation. Simply fold in 1/2 cup of shredded sharp cheddar cheese into the biscuit dough before baking. The cheese adds richness and a slight tang that pairs wonderfully with the spicy-sweet chicken. Alternatively, consider using a jalapeño-cheddar biscuit for an even bolder flavor profile that enhances the overall dish.

Frequently Asked Questions 

Can I bake the chicken instead of frying?
Yes, you can bake the chicken for a healthier alternative. Coat the chicken as directed, then place the strips on a wire rack set over a baking sheet. Spray lightly with cooking oil and bake at 400°F for 20-25 minutes, flipping halfway through, until golden brown and crispy.

How long does hot honey last in the refrigerator?
Hot honey can last up to two months when stored in an airtight container in the refrigerator. For best results, let it come to room temperature before using, or gently warm it in a saucepan.

What can I use as a substitute for buttermilk?
You can make a buttermilk substitute by mixing 3/4 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes until it thickens slightly.

How do I prevent my biscuits from being too dense?
Handle the dough gently and avoid overmixing. Ensure the butter is cold and don’t skip the folding process, which creates layers and helps the biscuits rise.

Can I make the biscuits ahead of time?
Yes, you can prepare the biscuit dough and cut out the biscuits in advance. Place them on a baking sheet and freeze. When ready to bake, transfer directly from the freezer to the oven, adding a few extra minutes to the baking time.

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