Hot Honey Chicken Biscuits

If you're on the hunt for a dish that perfectly encapsulates the essence of comfort food while adding a delightful twist, look no further than Hot Honey Chicken Biscuits. This culinary creation marries the comforting familiarity of flaky biscuits with the savory crunch of fried chicken tenders, all elevated by a drizzle of spicy honey. The appeal of this dish lies not only in its mouthwatering combination of textures and flavors but also in its ability to evoke warmth and nostalgia, making it a favorite among families and foodies alike.

Indulge in the comforting flavors of Hot Honey Chicken Biscuits, where flaky biscuits meet crispy fried chicken drizzled with spicy honey. This dish perfectly balances sweet and spicy, making it a memorable meal for any occasion. Learn how to marinate the chicken in buttermilk for tenderness, create hot honey with a kick, and craft fluffy biscuits that pair beautifully. Bring family and friends together for a delightful dining experience with this Southern-inspired favorite!

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Ingredients

For the Chicken:

1 lb chicken tenders

1 cup buttermilk

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup all-purpose flour

½ cup cornmeal

Vegetable oil for frying

For the Hot Honey:

½ cup honey

1-2 teaspoons red pepper flakes (adjust to taste)

1 tablespoon apple cider vinegar

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, cold and cubed

¾ cup buttermilk

For Serving:

Freshly chopped chives or parsley (optional)

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Instructions

Marinate the Chicken: In a large mixing bowl, combine buttermilk, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken tenders and ensure they are fully submerged in the marinade. Let marinate in the refrigerator for at least 1 hour (up to overnight).

Make the Hot Honey: In a small saucepan, combine honey, red pepper flakes, and apple cider vinegar. Heat over low, stirring occasionally until warmed and combined. Remove from heat and set aside.

Prepare the Biscuits: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually stir in the buttermilk until just combined. Avoid overmixing.

Form the Biscuits: On a floured surface, gently knead the dough a few times until it comes together. Pat the dough into a 1-inch thick rectangle. Cut out biscuits using a biscuit cutter or a glass, then place them on a baking sheet lined with parchment paper. Gather scraps and repeat until all dough is used.

Bake the Biscuits: Bake the biscuits for 12-15 minutes or until they are golden brown. Remove from the oven and let cool slightly.

Fry the Chicken: While the biscuits are baking, heat vegetable oil in a deep skillet over medium heat. In a separate bowl, mix together flour and cornmeal with a pinch of salt. Dredge each marinated chicken tender in the flour mixture, shaking off excess. Fry in batches for about 3-4 minutes each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Assemble the Biscuits: Split each biscuit in half. Place a piece of fried chicken on the bottom half of each biscuit, drizzle generously with hot honey, and top with the other half of the biscuit.

Garnish and Serve: Optionally, sprinkle with fresh chives or parsley for a pop of color and flavor. Serve warm and enjoy the sweet and spicy goodness!

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Prep Time: 1 hour | Total Time: 1 hour 30 minutes | Servings: 6