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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with a crispy fried chicken crust and a golden, flaky biscuit stack. Spicy honey sauce drizzles down the sides over melted cheddar for a Nashville-style hot honey sandwich bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 boneless chicken thighs Cut into pieces if needed for even frying.
  • 0.5 cup buttermilk For soaking and tenderizing.
  • 1 cup all-purpose flour For the seasoned dredge.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 Salt and black pepper Season to taste; keep it simple and even.
  • 0.5 Oil for frying Use enough for 1–2 inches in a deep pot.
Biscuits and cheese
  • 4 large buttermilk biscuits Store-bought or homemade.
  • 4 cheddar cheese slices Use large slices that melt well.
Hot honey
  • 0.33 cup honey
  • 1 tbsp sriracha or hot sauce Adjust to your heat level.
  • 0.5 tsp red pepper flakes

Equipment

  • 1 Dutch oven

Method
 

Soak the chicken
  1. Soak the boneless chicken thighs in buttermilk for at least 30 minutes, until they look slightly creamy and coated.
  2. Preheat oil in a Dutch oven to 350°F, keeping a steady bubble at the surface when tested.
Make the seasoned dredge and fry
  1. Mix the all-purpose flour with garlic powder, smoked paprika, salt, and black pepper until evenly speckled.
  2. Dredge the buttermilk-soaked chicken pieces in the flour mixture, pressing lightly so the coating clings.
  3. Fry the coated chicken in 350°F oil for 5–6 minutes per side until deeply golden and cooked through.
  4. Drain the fried chicken on paper towels until the crust looks dry and crisp.
Warm the hot honey
  1. Warm the honey with sriracha or hot sauce and red pepper flakes in a small pan until combined, with small steam wisps and glossy color.
  2. Remove the hot honey from heat so it’s ready to drizzle immediately.
Assemble the biscuits
  1. Split the large buttermilk biscuits and lay a slice of cheddar on the bottom half so it can start melting.
  2. Add the crispy chicken on top of the cheddar, keeping the crust facing up.
  3. Drizzle the hot honey generously over the chicken and close with the biscuit top, serving immediately so the honey runs down the sides and the cheddar melts.

Notes

Pro tip: for maximum crispiness, keep the oil at a true 350°F and fry in small batches so the temperature doesn’t drop. Store leftovers covered in the fridge up to 3 days; reheat in a 425°F oven for 8–10 minutes to re-crisp. Freezing isn’t recommended for best biscuit texture. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend for the dredge and gluten-free biscuits.