Hot Honey Chicken Biscuits

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

Boneless chicken thighs can replace breast cutlets and stay especially juicy inside the biscuit. Pound or trim them to a similar thickness and cook the center to 165°F.

For a less spicy finish, reduce the hot sauce in the honey mixture rather than removing the honey, which provides the sticky glaze that coats the chicken.

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 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 5: Assemble

Butter the biscuit halves, add pickles and crispy chicken, drizzle with hot honey, and serve immediately.

How to Store Leftovers

Refrigerate the cooked chicken within 2 hours and use it within 3 to 4 days. Keep the biscuits, pickles, and hot honey separate so the biscuits stay dry and the chicken can be reheated on its own.

How to Reheat

Reheat the chicken in an air fryer or oven until hot and crisp again, and warm the biscuits separately. Assemble with pickles and hot honey only after both hot components are ready.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.