Breakfast

Hot Honey Chicken Biscuits

Name: Hot Honey Chicken Biscuits
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon sugar; 1 teaspoon salt; 1/2 teaspoon baking soda; 6 tablespoons unsalted butter cold and cubed; 3/4 cup buttermilk cold; 1/4 cup buttermilk for brushing; 1 pound boneless skinless chicken thighs cut into strips; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 1/2 teaspoon black pepper; 1 cup buttermilk for coating; 1 cup panko breadcrumbs; 2 cups vegetable oil; 1/2 cup honey; 2 tablespoons hot sauce

Noah Blake June 4, 2026

Total Time: 45 mins Difficulty: Intermediate

Jump To Recipe Print Recipe

Flaky biscuits cradle crunchy, spice-kissed chicken strips, all drizzled with a fiery honey glaze

Hot Honey Chicken Biscuits are the perfect marriage of flaky, buttery biscuits and crunchy, spice-kissed chicken strips, all drizzled with a fiery honey glaze. This recipe delivers a satisfying balance of sweet heat and tender textures—ideal for brunch, lunch, or a cozy dinner. You’ll love how every bite bursts with layers of flavor and just the right amount of kick, making it a home-run dish for any crowd. Ready to spice up your biscuit game? Let’s dive in!

Key Ingredients

Start by gathering all the ingredients you need to create these tender biscuits and crispy chicken strips before finishing them off with that addictive hot honey glaze.

2 cups all-purpose flour: Provides the structure and base for ultra-flaky biscuits.
1 tablespoon baking powder: Leavening agent that helps the biscuits rise light and fluffy.
1 teaspoon sugar: Adds a touch of sweetness to balance the spicy chicken.
1 teaspoon salt: Enhances all the flavors in both the biscuits and chicken.
1/2 teaspoon baking soda: Works with the buttermilk to give extra lift.
6 tablespoons unsalted butter, cold and cubed: Creates flaky layers as it melts during baking.
3/4 cup cold buttermilk: Reacts with the leaveners for tender, moist biscuits.
1/4 cup buttermilk for brushing: Yields a golden, glossy biscuit top.
1 pound boneless skinless chicken thighs, cut into strips: Juicy protein that stands up to frying.
1 teaspoon paprika: Brings a smoky sweetness to the chicken coating.
1/2 teaspoon garlic powder: Adds savory depth to the seasoning mix.
1/4 teaspoon cayenne pepper: Provides the recipe’s signature kick.
1/2 teaspoon black pepper: Rounds out the spice blend.
1 cup buttermilk for coating: Helps the panko adhere for a crispy crust.
1 cup panko breadcrumbs: Delivers extra crunch on each chicken strip.
2 cups vegetable oil: Neutral-flavored oil perfect for deep frying.
1/2 cup honey: Sweet base for the hot honey glaze.
2 tablespoons hot sauce: Infuses the glaze with bold, spicy flavor.

How To Make Hot Honey Chicken Biscuits

This recipe walks you through creating home-made buttermilk biscuits from scratch, frying up golden chicken strips, whisking a sweet-spicy glaze, and assembling it all into a mouthwatering sandwich. You’ll mix, knead, fry, bake, and drizzle your way to biscuit bliss—no fancy equipment required, just a bit of patience and love!

1. Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and baking soda until evenly combined. Cut in the cold, cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs. Stir in 3/4 cup cold buttermilk just until the dough comes together, avoiding overmixing.

3. Turn the dough onto a lightly floured surface and gently pat it to about 1-inch thickness. Use a 2.5-inch biscuit cutter to stamp out rounds, then place them on the prepared sheet. Brush the tops with 1/4 cup buttermilk and bake for 12 to 15 minutes, until golden brown and puffed.

4. While the biscuits bake, season the chicken strips with paprika, garlic powder, cayenne, and black pepper. Dip each piece into 1 cup of buttermilk, then coat thoroughly with panko breadcrumbs on all sides.

5. Heat 2 cups of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350°F on a candy or deep-fry thermometer. Fry the chicken strips in batches for 4 to 5 minutes, turning once, until golden brown and cooked through. Drain on paper towels.

6. In a small bowl, whisk together the honey and hot sauce until smooth to create your hot honey glaze.

7. To assemble, split the warm biscuits in half, layer a few crispy chicken strips on each bottom half, and drizzle generously with the hot honey glaze before topping with the biscuit lids.

Serving Suggestions

These Hot Honey Chicken Biscuits shine when you serve them alongside complementary sides and drinks that elevate the sweet-spicy vibe. Whether it’s brunch with friends or a casual family dinner, these ideas will help you plate like a pro.

Slathered with Honey Butter: Spread room-temperature honey butter on the biscuit halves before adding chicken for an extra layer of sweetness.
Crisp Coleslaw Side: A tangy, creamy coleslaw on the side cuts through the heat and adds a refreshing crunch.
Fresh Pickle Chips: Tuck dill pickle slices into the sandwich for bright acidity and a satisfying snap.
Iced Sweet Tea: Serve with a tall glass of iced sweet tea or lemonade to balance the spice and cleanse the palate.

Tips For Perfect Hot Honey Chicken Biscuits

These insider tricks will help you nail the texture, flavor, and crunch every single time. Let’s make sure your biscuit and chicken game is on point!

For extra crunch, serve the chicken immediately after frying.
Adjust the cayenne and hot sauce to suit your preferred spice level.
Use a thermometer to maintain the oil temperature for perfect frying.
Store any leftover hot honey sauce in the refrigerator for up to one week.

How To Store It

If you end up with leftovers (lucky you!), proper storage ensures everything stays as fresh and tasty as the first bite. Follow these methods to keep your biscuits tender and your chicken crispy.

Refrigerate Separately: Place chicken strips and biscuits in separate airtight containers. Chill each for up to 3 days.
Freeze for Longer Storage: Wrap biscuits tightly in foil and freeze for up to 1 month. Freeze chicken strips on a baking sheet before transferring to a bag.
Reheat Biscuits: Warm biscuits in a 300°F oven for 5 to 7 minutes, covered lightly with foil to retain moisture.
Reheat Chicken: Place chicken on a wire rack over a baking sheet and bake at 350°F for 8 to 10 minutes to restore crispiness.

Frequently Asked Questions

Here are some quick answers to common questions about making and enjoying these biscuits.

How long does it take to prepare and cook the Hot Honey Chicken Biscuits?

From start to finish, plan on about 45 to 50 minutes. Preparing the biscuit dough takes roughly 10 to 15 minutes, plus 12 to 15 minutes of baking. While the biscuits bake, you’ll season, dip, and bread the chicken (about 10 minutes), then fry each batch for 4 to 5 minutes. Finally, whisk the hot honey glaze and assemble in about 5 minutes.

Can I substitute the buttermilk in the biscuits and chicken coating?

Yes. For each 3/4 cup of buttermilk in the dough, whisk 3/4 cup milk with 3/4 teaspoon lemon juice or vinegar and let it sit for 5 minutes. For the 1 cup of buttermilk to coat the chicken, use 1 cup plain yogurt thinned with 2 tablespoons milk or use the same milk-plus-acid trick. Texture will be very similar.

How do I maintain the correct oil temperature for frying the chicken?

Use a deep-fry or candy thermometer to keep the oil steady at 350°F. Adjust the heat under your skillet to bring the temperature back up if it dips below 340°F. Fry in small batches so the oil temperature doesn’t drop too much, which prevents soggy chicken.

What adjustments can I make to control the spice level?

To tone down the heat, reduce the cayenne pepper in the chicken seasoning to 1/8 teaspoon and swap the hot sauce in the honey glaze for a milder variety. To amp it up, increase cayenne to 1/2 teaspoon and use a hotter chili sauce or add crushed red pepper flakes to the glaze.

Can I bake the chicken strips instead of frying them?

Yes. Preheat your oven to 400°F and place the breaded chicken strips on a wire rack set over a baking sheet. Lightly spray with cooking oil and bake for 20 to 25 minutes, flipping once, until golden brown and the internal temperature reaches 165°F.

How should I store and reheat any leftovers?

Store leftover chicken and biscuits separately in airtight containers. Keep the hot honey sauce refrigerated in a sealed jar for up to one week. Reheat biscuits in a 300°F oven for 5 to 7 minutes to restore flakiness. Reheat chicken in a 350°F oven for 8 to 10 minutes on a wire rack so it stays crisp.

What’s the best way to keep biscuits warm and tender until serving?

Place freshly baked biscuits on a baking sheet and cover them loosely with a clean kitchen towel. Hold them in a 200°F oven for up to 20 minutes. The gentle heat and towel prevent them from drying out while keeping them soft and warm.

What Makes This Special

Hot Honey Chicken Biscuits hit all the right notes—flaky, buttery biscuits; juicy, crispy chicken; and a sticky-sweet glaze with just enough heat to make you smile. It’s the kind of recipe that feels fancy but comes together with basic pantry staples and a bit of elbow grease. Plus, it’s totally customizable, so you can tinker with the spice level, switch up the sides, or even make it ahead (just reheat properly!). Go ahead and print this out, stash it in your recipe binder, and let me know how it turns out—comments, questions, or celebratory emojis all welcome!

Print Recipe