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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with flaky buttermilk biscuits, crispy fried chicken, and a glossy hot honey drizzle. Golden, patted-and-folded dough bakes up tender while the chicken fries to a deep golden crust.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Southern American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

For buttermilk biscuits
  • 2.25 cup flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 0.75 cup cold butter, cubed
  • 0.75 cup cold buttermilk
For fried chicken
  • 1.5 lb chicken thigh fillets
  • 1 cup buttermilk marinade with hot sauce
  • 1 tsp hot sauce for marinade
  • 1.5 cup flour for dredging
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt for seasoned flour
For hot honey
  • 0.33 cup honey
  • 1.5 tsp hot sauce
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter
For serving
  • 1 pickle slices

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make biscuits
  1. Heat oven to 425F and line a sheet pan. Cut the cold butter into the flour mixture until sandy, then drizzle in cold buttermilk and pat together.
  2. Pat and fold the dough 3 times, keeping it cold and handling lightly. Cut rounds and arrange on the prepared sheet pan.
  3. Bake at 425F for 14-16 minutes, until tops are golden and the centers look set. Let biscuits cool briefly so they split cleanly.
Marinate and fry chicken
  1. Pound chicken thigh fillets thin for even cooking. Marinate in buttermilk and hot sauce for 30 minutes, letting the surface darken slightly as it soaks.
  2. Heat oil in a cast iron skillet to 350F. Dredge the marinated chicken in the seasoned flour, pressing lightly so a dry coat sticks.
  3. Fry at 350F until deep golden and cooked through, flipping as needed for even browning. The crust should look crisp and feel firm when tapped.
Warm hot honey
  1. In the same skillet or a small pan, warm honey, hot sauce, red pepper flakes, and butter together. Stir until butter melts and the mixture turns glossy and pourable.
Assemble
  1. Split baked biscuits and keep them warm for easy filling. Fill each biscuit with fried chicken, then drizzle hot honey over the top.
  2. Add pickle slices inside or alongside each biscuit. Serve immediately for the crispiest chicken texture.

Notes

Pro tip: keep biscuit dough cold (work quickly and avoid over-handling) so the folds puff into tender layers. Refrigerate leftover biscuits and chicken in separate airtight containers for up to 3 days; rewarm biscuits at 350F until heated and re-crisp chicken in a skillet or oven. Freezing is best for biscuits only—freeze baked biscuits up to 2 months, thaw, and reheat; freeze cooked chicken only if needed (texture may soften). For a lighter option, use skinless chicken thighs and bake the coated chicken instead of frying for a less crisp but still flavorful result.