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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with flaky buttermilk layers and crispy fried chicken, finished with a glossy hot honey drizzle. Buttermilk-marinated chicken gets dredged in seasoned flour, fried until golden, then sandwiched into warm biscuit rounds with pickle slices.
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Prep Time 25 minutes
Cook Time 25 minutes
Marinate 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Southern American
Calories: 920
Ingredients Equipment Method Notes

Ingredients
  

For buttermilk biscuits
  • 2.25 cup flour
  • 1 tbsp baking powder
  • 1 tsp sugar
  • 1 tsp salt
  • 0.75 cup cold butter cubed
  • 0.75 cup cold buttermilk
For fried chicken
  • 1.5 lb chicken thigh fillets pounded thin
  • 1 cup buttermilk for marinade
  • 1 tsp hot sauce for marinade
  • 1.5 cup flour for dredging
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
For hot honey
  • 0.33 cup honey
  • 1.5 tsp hot sauce
  • 0.25 tsp red pepper flakes
  • 1 tbsp butter
For serving
  • 1 pickle slices

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the buttermilk biscuits
  1. Cut the cold butter into the flour mixture until it looks like coarse crumbs. Keep the mixture cool, with visible butter bits, so the biscuits bake up flaky.
  2. Add cold buttermilk and mix just until a shaggy dough forms. Pat the dough together, then fold it over itself and rotate for even layers.
  3. Pat the dough and fold it 3 times, then press to your desired thickness. You should still see distinct layers from the folds.
  4. Cut biscuit rounds and place them on a sheet pan. Arrange with a little space so they rise without steaming together.
  5. Bake at 425F for 14-16 minutes until golden on top. Pull them when the centers are set and the edges look crisp.
Marinate and fry the chicken
  1. Marinate the pounded thin chicken thigh fillets in buttermilk and hot sauce for 30 minutes. Cover and refrigerate so the chicken stays cold while it soaks.
  2. Dredge the marinated chicken in the seasoned flour until well coated. Shake off excess so the coating fries crisp instead of clumping.
  3. Fry at 350F until golden and cooked through. Turn as needed for even browning and cook until the chicken reaches doneness.
Warm the hot honey
  1. Warm the honey, hot sauce, red pepper flakes, and butter together until glossy and pourable. Stir until the butter melts and the mixture looks smooth.
Assemble the biscuits
  1. Split the warm biscuits and fill with the fried chicken. Add the chicken while it’s crisp so it stays crunchy under the drizzle.
  2. Drizzle the hot honey over the chicken-filled biscuits until it cascades visibly. Finish with pickle slices tucked inside for a tangy bite.

Notes

Pro tip: keep butter cold during biscuit prep and fry at a steady 350F so the coating stays crisp. Refrigerate leftover fried chicken and biscuits separately in airtight containers for up to 3 days; reheat chicken in a hot oven or skillet until warmed through. Freezing is best for unbaked biscuit rounds (up to 2 months) rather than assembled sandwiches. For a lighter option, use skinless chicken thighs and reduce the honey topping slightly to cut added sugar while keeping the flavor balance.