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In the world of comfort food, few dishes can rival the delicious harmony of Sweet & Spicy Hot Honey Chicken Biscuits. This culinary delight combines the crunch of crispy fried chicken, the softness of fluffy biscuits, and a drizzle of homemade hot honey sauce that tantalizes your taste buds. Whether you're hosting a brunch, preparing a hearty lunch, or looking for a cozy dinner option, this dish is sure to impress.

Hot Honey Chicken Biscuits

Indulge in the comforting flavors of Sweet & Spicy Hot Honey Chicken Biscuits, a delightful blend of crispy fried chicken, fluffy biscuits, and a tantalizing homemade hot honey sauce. Perfect for brunch, lunch, or cozy dinners, this recipe features juicy chicken thighs marinated in buttermilk and a mix of spices that create a mouthwatering experience. Pair it with fresh greens or pickles for an added crunch, and enjoy this irresistible comfort food that will surely impress!
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Ingredients
  

For the Chicken:

1 pound boneless, skinless chicken thighs

1 cup buttermilk

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper

Salt and pepper to taste

1 cup all-purpose flour

½ cup cornstarch

Vegetable oil (for frying)

For the Hot Honey:

½ cup honey

1-2 tablespoons hot sauce (adjust to taste)

1 teaspoon crushed red pepper flakes (optional)

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 tablespoon sugar

½ cup unsalted butter, cold and cubed

¾ cup buttermilk

For Assembly:

Fresh arugula or spinach (optional)

Pickles (optional)

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Instructions
 

Marinate the Chicken:

    - In a large bowl, combine buttermilk, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (up to overnight for maximum flavor).

      Prepare Hot Honey:

        - In a small saucepan, combine honey, hot sauce, and crushed red pepper flakes. Heat over low flame until combined and slightly warmed. Stir well and set aside.

          Make the Biscuits:

            - Preheat the oven to 425°F (220°C).

              - In a mixing bowl, whisk together flour, baking powder, salt, and sugar. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

                - Gradually add buttermilk, mixing until just combined. Do not overmix.

                  - Turn the dough onto a floured surface and gently fold it over itself 3-4 times, then roll it out to about 1-inch thickness. Use a round biscuit cutter to cut out biscuits and place them on a lined baking sheet.

                    Bake the Biscuits:

                      - Bake in the preheated oven for 12-15 minutes, or until golden brown.

                        Fry the Chicken:

                          - In a large skillet, heat about 1 inch of vegetable oil over medium-high heat.

                            - In two shallow bowls, place the flour and cornstarch in one, and whisk together egg and a splash of buttermilk in the other. Remove marinated chicken from the buttermilk and shake off excess liquid before dipping it into the egg mixture, then dredging in the flour-cornstarch mixture.

                              - Fry the chicken pieces for about 5-7 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.

                                Assemble the Biscuits:

                                  - Slice the freshly baked biscuits in half. Place a piece of fried chicken on the bottom half of each biscuit. Drizzle with the hot honey and top with arugula and pickles if desired. Add the top biscuit half and serve warm.

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                                      Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 6