Description
Southern comfort meets sweet indulgence in these honey chicken biscuits. Crispy, golden chicken nestled between flaky buttermilk biscuits drizzled with golden honey creates a perfect balance of savory and sweet that keeps you coming back for more.
Ingredients
Scale
Chicken Ingredients:
- 1.5 to 2 pounds chicken tenders or 2 large boneless skinless chicken breasts
- 1.5 cups all-purpose flour
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon garlic powder
- 0.25 teaspoon smoked paprika
Breading and Frying Ingredients:
- 1 large egg
- 2 tablespoons water
- Vegetable oil (for frying)
Biscuit Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 0.25 teaspoon baking soda
- 0.5 cup (1 stick) cold butter
- 0.75 cup buttermilk
- 0.25 cup unsalted butter, melted
Hot Honey Ingredients:
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Prepare oil in a large pot, heating it to medium temperature, ensuring about 2 inches of depth.
- Create a seasoned flour mixture by combining dry spices, then whisk eggs and water in a separate container.
- Thoroughly coat chicken pieces in the spiced flour, dipping each piece in egg wash and then re-coating with flour mixture.
- Verify oil temperature by dropping a bit of flour; when it sizzles, carefully lower chicken pieces into hot oil, frying in small batches until golden and crispy.
- Remove fried chicken and drain excess oil on paper towels, allowing pieces to rest.
- Heat oven to 450°F and prepare a baking sheet with parchment paper.
- Mix dry ingredients for biscuits, incorporating cold butter by breaking it into small pieces until the mixture resembles coarse crumbs.
- Gently fold buttermilk into the flour mixture, creating a soft, cohesive dough.
- Transfer dough to a floured surface, folding and turning multiple times to create layers and enhance texture.
- Use a biscuit cutter to shape rounds, re-rolling scraps to maximize dough usage.
- Bake biscuits until edges turn golden, then brush with melted butter for extra richness.
- Craft hot honey by simmering honey with pepper flakes, finishing with a splash of apple cider vinegar.
- Allow hot honey to cool, preparing it for drizzling or storing in a refrigerated container.
- Assemble by splitting biscuits, placing crispy chicken between halves, and generously drizzling with spicy honey. Optionally garnish with pickle slices for added crunch.
Notes
- Maintain precise oil temperature between 365-375°F for perfectly crispy chicken without burning.
- Dredge chicken twice in flour mixture for extra crunch and better coating adhesion.
- Work cold butter into biscuit dough quickly to ensure flaky, tender texture.
- Fold biscuit dough multiple times to create delicate, layered structure with maximum rise.
- Hot honey adds sweet-spicy kick that transforms ordinary fried chicken into gourmet experience.
- Refrigerate leftover hot honey in sealed glass container for up to two weeks for future use.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 560
- Sugar: 22 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg