Description
These Hot Honey Chicken Biscuit Sandwiches are a delightful combination of crispy fried chicken, sweet and spicy honey glaze, and soft, buttery biscuits. Perfect for a savory breakfast or a satisfying lunch, this recipe layers juicy chicken breasts glazed with hot honey between flaky homemade biscuits for a flavor-packed sandwich experience.
Ingredients
For the Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 1 cup buttermilk
For the Chicken
- 2 boneless, skinless chicken breasts, sliced in half horizontally
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
For the Hot Honey Glaze
- 1/2 cup honey
- 1–2 teaspoons red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar
- Pinch of salt
Instructions
- Prepare the Biscuits: In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Pour in buttermilk and stir just until combined. Turn dough out onto a floured surface, gently knead, then pat or roll out to about 1-inch thickness. Cut into rounds using a biscuit cutter.
- Bake the Biscuits: Place biscuits on a baking sheet and bake in a preheated 425°F oven for about 12-15 minutes or until golden brown. Remove and let cool slightly.
- Marinate the Chicken: In a bowl, mix buttermilk with hot sauce. Submerge chicken breasts in the mixture and marinate for at least 30 minutes in the fridge for tenderness and flavor.
- Bread the Chicken: In another bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper. Remove chicken from marinade, letting excess drip off, then dredge thoroughly in seasoned flour mixture.
- Fry the Chicken: Heat vegetable oil in a deep pan or skillet over medium-high heat to 350°F. Fry chicken breasts until golden brown and cooked through, about 4-5 minutes per side. Transfer to a wire rack to drain excess oil.
- Make the Hot Honey Glaze: In a small saucepan over low heat, combine honey, red pepper flakes, apple cider vinegar, and a pinch of salt. Heat gently while stirring until well blended and aromatic, about 3-5 minutes. Remove from heat.
- Glaze the Chicken: Brush the fried chicken pieces generously with hot honey glaze, ensuring they are well coated.
- Assemble the Sandwiches: Slice biscuits in half horizontally. Place a glazed chicken breast on the bottom half of each biscuit and top with the biscuit lid. Serve warm and enjoy.
Notes
- You can adjust the heat level of the honey glaze by increasing or decreasing the amount of red pepper flakes.
- Make sure oil temperature stays consistent for even frying; too hot will burn the coating, too cool makes it soggy.
- For a lighter version, consider baking the chicken instead of frying, although traditional texture will differ.
- Leftover biscuits can be stored in an airtight container for up to 3 days and reheated before serving.
