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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with a crispy fried chicken crust and a golden, flaky biscuit stacked with melted cheddar. Drizzle orange hot honey down the sides so it soaks in while the cheddar stays warm and gooey.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken thighs Use boneless, skinless thighs for even frying.
  • 0.5 cup buttermilk Helps tenderize and flavor the coating.
  • 1 cup all-purpose flour Forms the crisp fried crust.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 Salt and black pepper Season generously to balance the honey heat.
  • 0.5 cup Oil for frying Use enough for frying; choose a neutral oil.
Biscuit Sandwich
  • 4 large buttermilk biscuits Store-bought works well; split and warm if needed.
  • 4 slices cheddar cheese Cheddar melts into the bottom half.
Hot Honey
  • 0.333 cup honey Provides sweetness for the spicy-sweet sauce.
  • 1 tbsp sriracha or hot sauce Adds heat; use less for milder sauce.
  • 0.5 tsp red pepper flakes Boosts the Nashville-style kick.

Equipment

  • 1 cast iron skillet

Method
 

Marinate the chicken
  1. Soak the boneless chicken thighs in buttermilk for at least 30 minutes in the refrigerator.
  2. Mix all-purpose flour with garlic powder, smoked paprika, salt, and black pepper until the coating is evenly colored.
Fry until deeply golden
  1. Dredge each boneless chicken thigh in the flour mixture, pressing lightly so it adheres.
  2. Heat oil for frying in a cast iron skillet to 350°F.
  3. Fry the chicken for 5–6 minutes per side at 350°F until deeply golden and cooked through.
  4. Drain the fried chicken on paper towels until excess oil is absorbed.
Make the hot honey
  1. Warm honey with sriracha or hot sauce and red pepper flakes in a small pan until combined, then remove from heat.
Assemble and serve
  1. Split the large buttermilk biscuits and lay a slice of cheddar cheese on the bottom half.
  2. Add the crispy fried chicken to the biscuit bottoms.
  3. Drizzle hot honey generously over the chicken, letting it run down the sides.
  4. Close with the biscuit top and serve immediately.

Notes

For maximum crunch, fry the chicken right after dredging and keep the oil steady at 350°F. Refrigerate leftovers in a covered container up to 3 days; reheat in a hot oven or skillet until warmed through (cheddar may soften). Freezing is not recommended because the biscuit and crust lose texture. For a gluten-free swap, use a gluten-free all-purpose flour blend that browns well for frying.