Hot Honey Chicken Biscuits (Ultimate Southern Comfort Recipe)

Hot Honey Chicken Biscuits are the kind of recipe that stops conversations at the table. Crispy, golden fried chicken tucked into warm, flaky biscuits and finished with a glossy drizzle of sweet-spicy hot honey—this dish delivers bold Southern comfort in every single bite. Whether you’re serving them for breakfast, brunch, game day, or a casual dinner, Hot Honey Chicken Biscuits strike that perfect balance between indulgent, crave-worthy, and unforgettable.

This is not just another chicken biscuit recipe. This is the Hot Honey Chicken Biscuits recipe you’ll come back to again and again. From perfectly seasoned buttermilk-marinated chicken to tender homemade biscuits and a customizable hot honey drizzle, every element is designed to work together in harmony. The crunch of the chicken, the buttery layers of the biscuit, and the slow burn of honey heat create a flavor combination that feels both classic and modern at the same time.

In this complete guide, you’ll learn exactly how to make Hot Honey Chicken Biscuits from scratch, plus expert tips, variations, make-ahead strategies, and serving ideas to help you master this iconic dish at home.

Why Hot Honey Chicken Biscuits Are So Popular

Hot Honey Chicken Biscuits have surged in popularity for a reason. They combine several beloved comfort-food elements into one unforgettable dish:

• Crispy fried chicken with bold seasoning

• Soft, flaky biscuits with buttery layers

• Sweet honey infused with just the right amount of heat

This recipe checks all the boxes: sweet, savory, spicy, crunchy, and tender. It feels indulgent without being overly complicated, making it accessible for home cooks while still impressive enough for guests.

Hot honey itself has become a pantry staple in recent years, thanks to its versatility and ability to elevate everything from pizza to fried chicken. When paired with biscuits and crispy chicken, it becomes downright irresistible.

What Makes These Hot Honey Chicken Biscuits the Best

There are plenty of chicken biscuit recipes out there, but this one stands apart for a few key reasons:

1. Buttermilk-Marinated Chicken
   Marinating the chicken in buttermilk ensures it stays juicy and tender while helping the flour coating adhere perfectly.

2. Perfectly Balanced Seasoning
   The flour mixture is seasoned just enough to enhance the chicken without overpowering the hot honey drizzle.

3. Flaky Homemade Biscuits
   Cold butter and minimal handling create biscuits with tender interiors and beautifully layered texture.

4. Customizable Hot Honey
   You control the heat level, sweetness, and tang—making it perfect for mild or spicy preferences.

5. Versatility
   These biscuits work for breakfast, brunch, lunch, dinner, or even late-night cravings.

Ingredients Overview

Before diving into the method, let’s break down what you’ll need and why each ingredient matters.

For the Chicken

• Boneless, skinless chicken thighs or breasts
  Thighs are juicier and more forgiving, but breasts work beautifully if pounded evenly.

• Buttermilk
  Tenderizes the chicken and adds subtle tang.

• All-purpose flour
  Forms the base of the crispy coating.

• Paprika & garlic powder
  Add warmth and depth without overpowering.

• Salt & black pepper
  Essential for flavor balance.

• Vegetable oil
  Neutral oil ideal for frying at high temperatures.

For the Biscuits

• All-purpose flour
  Provides structure.

• Baking powder & baking soda
  Work together for tall, fluffy biscuits.

• Cold unsalted butter
  Creates flaky layers as it melts during baking.

• Buttermilk
  Adds moisture and tang while activating leaveners.

For the Hot Honey

• Honey
  The sweet foundation of the sauce.

• Red pepper flakes
  Deliver controlled heat.

• Apple cider vinegar (optional)
  Adds brightness and balance.

• Pinch of salt
  Enhances both sweetness and spice.

Step-by-Step Guide to Hot Honey Chicken Biscuits

1. Marinate the Chicken

Place the chicken pieces in a bowl or zip-top bag and pour the buttermilk over them. Ensure each piece is fully coated. Cover and refrigerate for at least 30 minutes, but ideally overnight.

Why this matters:
The longer the chicken marinates, the more tender and flavorful it becomes. Overnight marination is highly recommended for the juiciest results.

2. Prepare the Flour Coating

In a shallow bowl, combine flour, paprika, garlic powder, salt, and black pepper. Mix well to distribute the seasoning evenly.

Remove the chicken from the buttermilk, allowing excess liquid to drip off, then dredge thoroughly in the flour mixture. Press gently to ensure the coating adheres.

Pro tip:
For extra crunch, dip the chicken back into the buttermilk and dredge again for a double coating.

3. Fry the Chicken

Heat vegetable oil in a heavy skillet over medium-high heat until it reaches about 350°F (175°C).

Carefully place the chicken in the oil, working in batches to avoid overcrowding. Fry for 4–5 minutes per side until golden brown and cooked through.

Transfer to a wire rack or paper towels to drain.

4. Make the Biscuits

Preheat your oven to 425°F (220°C).

In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Pour in the buttermilk and stir gently just until the dough comes together.

Turn the dough out onto a floured surface, pat into a 1-inch-thick rectangle, and cut biscuits using a round cutter.

Bake for 12–15 minutes until tall and golden brown.

5. Prepare the Hot Honey

In a small saucepan, warm the honey over low heat. Stir in red pepper flakes, apple cider vinegar (if using), and a pinch of salt.

Simmer gently for 1–2 minutes, then remove from heat and let cool slightly. The flavors will continue to develop as it rests.

6. Assemble the Hot Honey Chicken Biscuits

Split the biscuits in half while warm. Place a piece of crispy chicken on the bottom half, drizzle generously with hot honey, then top with the biscuit lid.

Serve immediately while everything is warm and fresh.

Tips for Perfect Hot Honey Chicken Biscuits

• Keep butter cold when making biscuits for maximum flakiness.

• Use a thermometer when frying chicken to maintain consistent oil temperature.

• Adjust heat gradually in the hot honey—you can always add more spice.

• Don’t overwork the biscuit dough or the texture will be dense.

• Serve immediately for the best contrast of textures.

Variations to Try

Spicy Southern Style

Add cayenne pepper to the flour mixture and extra red pepper flakes to the honey.

Honey Butter Upgrade

Mix softened butter with hot honey and spread directly on biscuit halves.

Air Fryer Version

Air fry breaded chicken at 375°F (190°C) for 14–16 minutes, flipping halfway.

Mini Biscuit Sliders

Use smaller biscuits and chicken tenders for party-friendly sliders.

Sweet-Savory Twist

Add a slice of sharp cheddar or pepper jack cheese to the biscuit.

Serving Suggestions

Hot Honey Chicken Biscuits are incredibly versatile. Serve them with:

• Crispy hash browns or breakfast potatoes

• Fresh fruit salad to balance the richness

• Coleslaw for crunch and tang

• Pickles or pickled onions for acidity

• Iced tea or fresh lemonade

They’re also fantastic alongside brunch spreads or as the star of a comfort-food dinner.

Storage & Reheating

• Fried chicken: Refrigerate up to 3 days. Reheat in a 350°F oven for best texture.

• Biscuits: Best fresh, but can be stored airtight for 1–2 days.

• Hot honey: Keeps at room temperature for weeks. Warm gently before serving.

Avoid microwaving the chicken if possible, as it softens the crust.

Hot Honey Chicken Biscuits (Ultimate Southern Comfort Recipe)

Print Recipe

Hot Honey Chicken Biscuits combine crispy fried chicken, flaky homemade biscuits, and a sweet-spicy drizzle of hot honey for the ultimate Southern-inspired comfort food. Perfect for breakfast, brunch, or even a casual dinner, this dish balances savory crunch, buttery biscuits, and bold heat beautifully. With tender buttermilk-marinated chicken and a customizable hot honey sauce, this recipe delivers big flavor in every bite.

• Author: salah

Ingredients

Scale 1x2x3x

For the Chicken

• 4 boneless, skinless chicken thighs (or breasts)

• 1 cup buttermilk (for marinating)

• 1 cup all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon salt

• ½ teaspoon black pepper

• Vegetable oil, for frying

For the Biscuits

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 6 tablespoons cold unsalted butter, cubed

• ¾ cup buttermilk

Shortcut option: Store-bought biscuits may be used.

For the Hot Honey

• ½ cup honey

• 1–2 teaspoons red pepper flakes (adjust to taste)

• 1 teaspoon apple cider vinegar (optional)

• Pinch of salt

Instructions

Prepare the Chicken

1. Marinate: Place chicken in buttermilk and marinate for at least 30 minutes or overnight for best flavor.

2. Coat: In a bowl, combine flour, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture.

3. Fry: Heat oil in a skillet over medium-high heat. Fry chicken 4–5 minutes per side, until golden brown and fully cooked. Transfer to paper towels to drain.

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Make the Biscuits

1. Mix dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, and salt.

2. Cut in butter: Add cold butter and work it into the flour until the mixture resembles coarse crumbs.

3. Add buttermilk: Stir in buttermilk just until combined—do not overmix.

4. Shape: Turn dough onto a floured surface, gently knead, and pat into a 1-inch-thick rectangle. Cut biscuits with a round cutter.

5. Bake: Bake at 425°F (220°C) for 12–15 minutes, until golden brown.

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Make the Hot Honey

1. Warm honey in a small saucepan over low heat.

2. Stir in red pepper flakes, vinegar (if using), and salt.

3. Simmer gently for 1–2 minutes, then remove from heat and cool slightly.

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Assemble the Biscuits

1. Slice biscuits in half.

2. Place a piece of fried chicken on the bottom half.

3. Drizzle generously with hot honey.

4. Top with remaining biscuit half and serve warm.

Notes

• Marinate longer for juicier chicken: Overnight marinating gives the most tender results.

• Keep butter cold: Cold butter creates flaky, bakery-style biscuits.

• Control the heat: Adjust red pepper flakes to make the hot honey mild or fiery.

• Extra crunch: Double-dredge the chicken for an extra crispy crust.

• Make ahead: Hot honey can be prepared days in advance and stored at room temperature.

Nutrition Information (Approximate)

Per serving:

• Calories: 450 kcal

• Fat: 22 g

• Carbohydrates: 42 g

• Protein: 25 g

Nutrition values may vary depending on portion size and ingredients used.

Final Thoughts: Why You’ll Love These Hot Honey Chicken Biscuits

Hot Honey Chicken Biscuits are more than just a recipe—they’re an experience. They bring together everything we love about comfort food: crispy textures, buttery layers, bold seasoning, and that unmistakable sweet-heat finish that keeps you coming back for another bite.

What makes this dish truly special is its balance. The richness of fried chicken is perfectly offset by the light, flaky biscuit. The sweetness of honey is sharpened by chili heat and a hint of acidity. Every element complements the others, creating a dish that feels indulgent without being overwhelming.

Whether you’re cooking for family, hosting brunch, or simply treating yourself, Hot Honey Chicken Biscuits deliver restaurant-quality results right from your own kitchen. They’re approachable enough for beginners, yet impressive enough to serve for special occasions.