Hot Honey Chicken Biscuits
Crisp, juicy chicken with flaky biscuits, tangy pickles, and a sweet-spicy honey drizzle.
Hot Honey Chicken Biscuits pair crisp, juicy chicken with flaky biscuits, tangy pickles, and a sweet-spicy honey drizzle. The bread and filling are cooked or toasted separately, then brought together while the textures are at their best.
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Ingredients
For the Chicken
- 4 small boneless skinless chicken cutlets
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking oil or oil spray
For the Hot Honey
- 1/3 cup honey
- 1 to 2 teaspoons hot sauce
- 1/2 teaspoon crushed red pepper flakes
For Assembly
- 4 warm buttermilk biscuits, split
- 12 dill pickle slices
- 2 tablespoons softened butter
Substitutions
- For Hot Honey Chicken Biscuits, Boneless thighs can replace breast cutlets and stay especially juicy inside the biscuit; pound or trim them to an even thickness and cook to 165°F.
- To make Hot Honey Chicken Biscuits gluten-free, use both gluten-free all-purpose flour and gluten-free panko.
Instructions
Step 1: Marinate the chicken
Combine the chicken, buttermilk, and hot sauce in a shallow dish. Refrigerate for at least 30 minutes or up to 8 hours.
Step 2: Bread the chicken
Whisk the flour, cornstarch, paprika, garlic powder, salt, and pepper. Lift each cutlet from the marinade, let the excess drip off, and press firmly into the flour mixture.
Step 3: Cook until crisp
Air-fry at 390°F for 10 to 12 minutes, flipping once and spraying lightly with oil, or shallow-fry over medium heat for 3 to 4 minutes per side. Chicken should reach 165°F.
Step 4: Make the hot honey
Warm the honey with hot sauce and red pepper flakes for 1 to 2 minutes; do not boil.
Step 5: Assemble
Butter the biscuit halves, add pickles and crispy chicken, drizzle with hot honey, and serve immediately.
How to Store Leftovers
Refrigerate the filling from Hot Honey Chicken Biscuits within 2 hours and keep bread, tortillas, lettuce, and crisp toppings separate. Assemble only the portions you plan to eat within 3 to 4 days.
How to Reheat
Warm the filling and bread for Hot Honey Chicken Biscuits separately when possible, then add cold vegetables and sauce.
What to Serve With It
- Coleslaw
- Pickles
- Fresh fruit
- Breakfast potatoes
Common Mistakes to Avoid
- Assembling too early.
- For Hot Honey Chicken Biscuits, skipping bread toasting when the filling is juicy.
- Overfilling the sandwich.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 620 |
| Protein | 32g |
| Carbohydrates | 70g |
| Fat | 24g |
| Sugar | 24g |
Nutrition is an estimate and can vary with brands, portion size, and substitutions.
Frequently Asked Questions
How do I know the poultry in Hot Honey Chicken Biscuits is done?
Check the thickest piece for 165°F and use the recipe’s visual cue: Chicken should reach 165°F.
Can Hot Honey Chicken Biscuits be prepared ahead?
Cook the filling ahead, refrigerate it promptly, and assemble Hot Honey Chicken Biscuits close to serving.
What substitution works well in Hot Honey Chicken Biscuits?
Boneless thighs can replace breast cutlets and stay especially juicy inside the biscuit; pound or trim them to an even thickness and cook to 165°F.
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