Classic Hot Honey Chicken Biscuits
This recipe features crispy fried chicken coated in a sweet and spicy hot honey glaze, served on fluffy buttermilk biscuits for a delightful meal.
Equipment
- Mixing bowls
- Whisk
- Wire rack
- Baking sheet
- Large, heavy-bottomed pot or Dutch oven
- Meat thermometer
- Slotted spoon
- Small saucepan
Ingredients
Chicken & Breading
- 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper optional
- 1 large egg
- 1/4 cup milk or buttermilk
- Vegetable oil for frying
Instructions
Preparation
- Whisk together flour, cornstarch, salt, black pepper, garlic powder, and cayenne pepper in a shallow bowl. In another bowl, whisk the egg and milk or buttermilk together.
- Dip each chicken piece into the egg mixture, then dredge in the flour mixture, pressing for a good coating. Place breaded chicken on a wire rack above a baking sheet.
Cooking
- Heat 2-3 inches of vegetable oil in a large pot to 350°F (175°C). Fry chicken in batches for 4-6 minutes until golden brown and cooked through (165°F/74°C).
- Remove chicken with a slotted spoon to a wire rack, sprinkling lightly with salt while hot.
Hot Honey Glaze
- Combine honey, hot sauce, butter, and apple cider vinegar in a small saucepan. Heat over medium-low heat until butter melts and mixture is well combined and slightly warm, but do not boil.
Assembly
- Add fried chicken to a large bowl, pour warm hot honey glaze over it, and toss gently until evenly coated.
- Slice biscuits in half, place a generous amount of hot honey chicken on each bottom half, and top with the biscuit lid. Garnish with fresh chives or dill if desired, and serve immediately.
Notes
Adjust hot sauce to your preferred spice level. For extra crispiness, ensure the oil is at the correct temperature throughout frying. Homemade biscuits can elevate this dish further.