Hot Honey Chicken Biscuits
Enjoy a delightful combination of crispy chicken, fluffy biscuits, and a drizzle of spicy honey for a delightful comfort food experience.
Ingredients
For the Chicken
- 2 large chicken breasts, cut into strips
- 1 cup buttermilk for marinating
- 1 cup all-purpose flour for dredging
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil for frying
For the Biscuits
- 2 cups biscuit dough store-bought or homemade
For the Hot Honey
- 1/4 cup honey
- 1-2 teaspoons red pepper flakes adjust for spice
Instructions
Preparation
- Marinate the chicken strips in buttermilk for at least 1 hour.
- In a medium bowl, mix flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create the dredging mixture.
- Heat vegetable oil in a deep skillet or frying pan to about 350°F (175°C).
Cooking
- Remove the chicken from the buttermilk and dredge each strip in the flour mixture, shaking off any excess flour.
- Fry the chicken strips in hot oil in batches for about 3-5 minutes on each side until golden brown and crispy.
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
- While the chicken cooks, prepare the biscuits according to package instructions or your homemade recipe.
- Bake the biscuits until they rise and turn golden brown.
- In a small saucepan over low heat, warm the honey and stir in the red pepper flakes.
Assembly
- Slice the baked biscuits in half. Place a crispy chicken strip on the bottom half, drizzle with hot honey, and top with the other half of the biscuit.
- Repeat the process until all chicken and biscuits are assembled. Serve warm.
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Notes
For best results, allow the chicken to marinate in buttermilk; keep oil temperature consistent while frying. Consider double-dipping chicken for extra crunch and adjust honey spiciness to preference. Biscuits can be stored in an airtight container for up to 3 days in the refrigerator or frozen for up to 3 months.