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This hot honey chicken biscuit sandwich brings together three perfect elements: crispy fried chicken, flaky buttermilk biscuits, and sweet-spicy hot honey drizzle. The combination creates a comforting meal that works for breakfast, brunch, or dinner when you're craving something indulgent.
I first made these for a Sunday brunch with friends during football season, and they disappeared faster than any other dish. Now they're requested for every gathering, no matter the time of day.
Ingredients
- For the Fried Chicken:
- Chicken tenders or chicken breast strips create the perfect portion size for these sandwiches
- All purpose flour creates the base for the crispy coating that seals in moisture
- Kosher salt enhances all the flavors without tasting overly salty like table salt might
- Black pepper adds mild heat and depth to the coating
- Garlic powder provides savory notes without the bite of fresh garlic
- Smoked paprika brings subtle smokiness that complements the hot honey
- Egg wash helps the flour coating adhere properly to the chicken
- For the Buttermilk Biscuits:
- All purpose flour forms the structure of these tender biscuits
- Baking powder and baking soda work together for the perfect rise
- Cold butter creates those desirable flaky layers when it melts in the oven
- Buttermilk adds tanginess and helps activate the leavening agents
- For the Hot Honey:
- Good quality honey serves as the sweet base
- Red pepper flakes infuse heat while simmering with the honey
- Apple cider vinegar balances the sweetness with a touch of acidity
Step-by-Step Instructions
- Prepare the Frying Oil:
- Fill a large pot with about 2 inches of oil and set to medium heat. The right temperature is critical for crispy chicken that is not greasy or undercooked. Look for the oil to reach 365375°F or test with a pinch of flour that sizzles immediately upon contact.
- Bread the Chicken:
- Mix the dry ingredients thoroughly in a large bowl to ensure even seasoning distribution. Creating a separate dish for the egg wash allows for efficient dredging. Coat each piece of chicken completely in flour first to create a dry surface, then dip in egg wash, and finally back into flour for a thorough coating that will become perfectly crispy.
- Fry in Batches:
- Add only 24 pieces at a time to maintain oil temperature. Overcrowding causes temperature drops that lead to greasy chicken. Watch for a golden brown exterior which typically takes 810 minutes. The coating should be crisp and audibly crunchy when done.
- Bake the Biscuits:
- Combine dry ingredients completely before adding cold butter. The butter should remain cold throughout the process to create steam pockets during baking that result in flaky layers. When working the butter into the flour, aim for pea-sized pieces rather than completely incorporating it.
- Create Biscuit Layers:
- Folding the dough creates distinct layers in your biscuits. Handle the dough gently to avoid activating too much gluten which would make tough biscuits. Keep your biscuit cutter sharp and press straight down without twisting to allow for maximum rise.
- Make the Hot Honey:
- Simmer honey and pepper flakes just until warmed through to infuse the flavor. Overheating can darken the honey and alter its flavor. Adding the vinegar after removing from heat preserves its bright acidity while cutting through the sweetness of the honey.
- Assemble Your Sandwiches:
- Split warm biscuits while still fresh from the oven. Place the fried chicken on immediately to slightly warm it if needed. Drizzle generously with hot honey allowing it to soak into both the chicken and biscuit for maximum flavor in every bite.
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You Must Know
The hot honey is truly what makes this recipe special. I keep a jar in my refrigerator at all times now. My sister initially thought the red pepper would be too spicy, but she ended up pouring extra honey on her sandwich and now makes her own version at home for everything from cheese boards to ice cream.
Make-Ahead Options
The components of this recipe work beautifully for meal prep or entertaining. The chicken can be breaded up to 8 hours ahead and refrigerated on a wire rack until ready to fry. This actually helps the coating adhere better during cooking. The biscuit dough can be prepared and cut into rounds, then frozen on a baking sheet. Once frozen, transfer to a freezer bag for up to 3 months. When ready to bake, add about 5 minutes to the cooking time, no need to thaw first.
Perfect Pairings
These chicken biscuits stand perfectly on their own, but some simple sides make them even better. A crisp coleslaw with vinegar dressing cuts through the richness. For brunch, serve with fresh fruit to balance the indulgence. If serving for dinner, roasted potatoes or corn on the cob complete the comfort food theme. Pickle slices as suggested in the recipe add a perfect acidic crunch that balances the sweet honey.
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Troubleshooting Tips
If your biscuits arent rising properly, your butter might have been too warm. Try freezing the cut butter for 10 minutes before incorporating into the flour. For chicken that isnt getting crispy enough, your oil temperature might be too low. Invest in a good thermometer for consistent results. If the hot honey crystallizes in storage, simply warm it gently in the microwave or on the stovetop until smooth again.
Frequently Asked Questions
- → How spicy is the hot honey?
The hot honey has a mild to medium heat, adjustable by increasing or decreasing the red pepper flakes.
- → Can I make the biscuits ahead of time?
Yes, you can bake the biscuits ahead and reheat them in the oven at 350°F for a few minutes before serving.
- → What type of oil is best for frying the chicken?
Vegetable, canola, or peanut oil works well due to their high smoke points.
- → Can I use bone-in chicken instead?
Yes, but keep in mind that bone-in chicken requires a longer frying time to ensure it cooks through.
- → How do I store leftover hot honey?
Cool the honey to room temperature and store in a glass container in the refrigerator for up to 2 weeks.