Description
Spicy and sweet Hot Honey Chicken Biscuits bring Southern comfort to your table with crispy fried chicken nestled between flaky, buttery biscuits drizzled in golden honey. Irresistible flavors and crunchy textures will make these biscuits your new favorite indulgence.
Ingredients
Scale
Protein:
- 1.52 lbs (689 grams) chicken tenders
Dry Ingredients for Fried Chicken:
- 1.5 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Liquid and Wet Ingredients for Fried Chicken:
- 1 large egg
- 2 tablespoons water
- Vegetable oil (for frying)
Biscuit Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
Biscuit Wet Ingredients:
- 1/2 cup cold butter
- 3/4 cup buttermilk
- 1/4 cup melted butter
Hot Honey Ingredients:
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Craft the seasoned flour mixture by combining flour with salt, pepper, garlic powder, and paprika in a mixing bowl, creating a robust coating base for the chicken tenders.
- Prepare the egg wash by whisking egg and water together in a separate container, establishing a binding layer for the coating.
- Transform chicken tenders into crispy delights by thoroughly dredging them in seasoned flour, immersing in egg wash, then re-coating with flour for maximum crunch.
- Heat cooking oil to 365F, carefully submerging coated chicken tenders and frying for 8-10 minutes until achieving a golden, crisp exterior. Transfer fried chicken to paper towels to drain excess oil.
- Preheat oven to 450F while simultaneously preparing biscuit dough by combining flour, baking powder, salt, and baking soda in a mixing bowl.
- Integrate cold butter into the dry ingredients, working it until the mixture resembles coarse crumbs, which ensures a flaky biscuit texture.
- Pour buttermilk into the flour mixture, gently mixing until a cohesive dough forms. Roll out the dough and fold multiple times to enhance layering.
- Cut biscuit rounds and arrange on a baking sheet, then bake for 15-17 minutes until golden brown. Brush warm biscuits with melted butter for added richness.
- Craft the hot honey by gently heating honey with red pepper flakes over low heat, simmering for one minute before incorporating apple cider vinegar.
- Assemble the dish by splitting warm biscuits, nestling a crispy chicken tender inside, and generously drizzling with spicy-sweet hot honey. Optionally serve with tangy pickles for additional flavor contrast.
Notes
- Flour Selection Choose all-purpose flour for consistent texture in both chicken coating and biscuit dough, ensuring reliable results every time.
- Frying Temperature Maintain precise oil temperature around 365F to prevent greasy chicken and guarantee crispy, golden-brown exterior without burning.
- Buttermilk Substitute Use regular milk with a splash of vinegar if buttermilk is unavailable, creating similar tangy flavor and tender biscuit consistency.
- Spice Customization Adjust red pepper flakes in hot honey based on personal heat tolerance, allowing flexibility for mild to extra spicy preferences.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 505 kcal
- Sugar: 14 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 42 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 95 mg