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This spicy-sweet honey chicken biscuit mixes crunchy, juicy chicken with soft, flaky biscuits and a kick of sweet heat for a Southern twist on breakfast or brunch. You'll love how these flavors come together – the crispy and tender combo will have you coming back for seconds.
I whipped these up one lazy weekend morning after tasting something like it at our neighborhood cafe. Even my fussiest kid fell in love with that sweet-spicy chicken combo and now asks for them whenever we're celebrating something.
What You'll Need
- Boneless skinless chicken thighs: They stay juicy and tender when fried. You can use breasts too, but watch them closely so they don't dry out.
- Buttermilk: Makes your chicken super tender and adds a nice tang. Try to grab the real cultured stuff for better flavor.
- All purpose flour: This makes your crispy coating just right. The unbleached kind tastes a bit better.
- Paprika garlic powder salt and pepper: They work together without being too much. Just the right amount of flavor.
- Cold butter: You can't make flaky biscuits without it. Fancy European butter makes them extra rich if you have it.
- Honey: The foundation of your spicy-sweet sauce. Local honey brings interesting flower notes.
- Red pepper flakes: Add as much or little heat as you want. Crush them right before using for strongest flavor.
Cooking Method
- Soak Your Chicken:
- Cover chicken fully with buttermilk in a flat dish or plastic bag. Stick it in the fridge for at least half an hour, but leaving it overnight is even better. The longer it sits, the juicier your chicken will be. The buttermilk's acid works on the proteins, making incredibly tender meat.
- Mix Your Coating:
- Stir flour, paprika, garlic powder, salt and pepper in a flat, wide bowl. Mix it all up really well so the spices spread evenly. This mix will give you that perfect crunch that locks in moisture and adds flavor everywhere.
- Coat The Chicken:
- Take each chicken piece from the buttermilk, let extra drip away. Put it in your spiced flour and press down firmly to coat all over. For extra crunch, let your coated chicken sit on a wire rack about 5 minutes before frying so the coating sticks better.
- Cook Until Crispy:
- Heat your oil to 350°F in a heavy pan. Carefully add chicken pieces with space between them. Cook 4-5 minutes each side until golden and reaches 165°F inside. Your coating should sizzle right away when it touches the oil – that means you'll get that nice crunch.
- Whip Up Biscuits:
- Mix your dry stuff in a big bowl. Work in cold butter with your fingers until it looks like rough crumbs. Pour in buttermilk and stir just enough to mix. Dump onto a floured counter, flatten to 1 inch, and cut rounds. Bake at 425°F for 12-15 minutes until golden.
- Fix The Hot Honey:
- Put honey and red pepper flakes in a small pot. Warm gently for 5 minutes to blend flavors. Add vinegar and salt if you want, stirring it all together. Take off heat and let cool a bit – it'll get thicker as it sits.
- Put It All Together:
- Cut warm biscuits in half. Put a piece of fried chicken on the bottom, drizzle plenty of hot honey over it, and top with the other biscuit half. Serve right away while everything's still warm and crunchy.
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Those red pepper flakes really make this dish shine in my kitchen. I first tried hot honey at a little pizza place down the street where they poured it over their pepperoni. Now I always keep some ready in my kitchen for these biscuits and pretty much any roasted veggies.
Plan Ahead
You can make your hot honey up to a month early and keep it in a sealed jar in the fridge. Just warm it up a little before using so it pours easily. Soak your chicken overnight to save time in the morning. For the easiest option, make and freeze your raw biscuit dough, then bake them fresh the day you want to eat.
Swap Ideas
Need a gluten free version? Just use cup for cup gluten free flour mix for both the chicken coating and biscuits. Add a bit of xanthan gum to your biscuit mix if your blend doesn't have it already. Going dairy free? Mix coconut milk with a spoon of lemon juice instead of buttermilk. Play with your hot honey by trying different spices – maybe chipotle for a smoky flavor or gochujang for a Korean twist.
What Goes With It
These sandwiches taste great with crunchy dill pickles and some fresh fruit for breakfast. Want a bigger meal? Add some creamy coleslaw or potato salad on the side. This chicken also tastes amazing on waffles instead of biscuits for a fun spin on chicken and waffles. When feeding friends, try setting up a make-your-own bar with toppings like avocado slices, pickled onions and different levels of spicy honey so everyone gets what they like.
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This dish brings amazing flavors and textures that'll make any mealtime something special.
Frequently Asked Questions
- → Can I use chicken breasts instead of thighs?
Sure, chicken breasts work great too. They're a bit leaner, so watch them closely while cooking so they don't dry out. Try flattening them to the same thickness so they cook evenly throughout.
- → How can I make the hot honey more or less spicy?
You can easily tweak the heat by changing how many red pepper flakes you add. For a milder taste, just use 1/2 teaspoon of flakes. Want it hotter? Go for 2-3 teaspoons or throw in some cayenne for an extra fiery kick.
- → Can I make the components ahead of time?
You bet! The hot honey stays good for up to 2 weeks in a sealed container at room temp. You can bake the biscuits a day early and warm them up later. The chicken tastes best fresh, but you can let it soak in the marinade for up to 24 hours to get it super flavorful and tender.
- → What's the best oil for frying the chicken?
Vegetable oil, canola oil, or peanut oil are all great choices since they don't burn at high temps. For extra yumminess, some folks mix in a spoonful or two of bacon drippings or shortening with their frying oil.
- → Can I bake the chicken instead of frying it?
Sure thing, for a healthier option, you can bake your coated chicken on a rack placed over a baking sheet at 425°F for about 20-25 minutes until it hits 165°F inside. Spray it with some cooking oil first if you want it crunchier.
- → What can I serve with Hot Honey Chicken Biscuits?
These sandwiches go great with southern favorites like slaw, pickles, potato salad, or a light green salad. If you're having them for breakfast, try adding fresh fruit, hash browns, or some scrambled eggs to round out your meal.