Ingredients
For the Chicken:
- 4 boneless skinless chicken thighs (or breasts, if preferred)
- 1 cup buttermilk for tenderizing
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil for frying
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 6 tbsp cold unsalted butter, cubed
- ¾ cup buttermilk
- Store-bought biscuits can also be used for convenience
For the Hot Honey:
- ½ cup honey
- 1–2 tsp red pepper flakes, adjust to taste
- 1 tsp apple cider vinegar (optional, for tanginess)
- Pinch of salt
Instructions
- Marinate the Chicken: Soak the chicken thighs or breasts in 1 cup of buttermilk for at least 30 minutes or up to overnight. This tenderizes the chicken and infuses it with flavor.
- Coat the Chicken: In a bowl, combine 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper. Remove chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture ensuring full coating.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry each piece of chicken for about 4-5 minutes per side, until golden brown and fully cooked through. Transfer to paper towels to drain excess oil.
- Prepare the Biscuit Dough: In a large bowl, whisk together 2 cups all-purpose flour, 1 tbsp baking powder, ½ tsp baking soda, and ½ tsp salt. Add 6 tbsp cold unsalted butter cubed, and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Buttermilk to Dough: Stir in ¾ cup buttermilk just until combined; do not overmix to keep the biscuits flaky.
- Shape the Biscuits: Turn the dough out onto a floured surface and gently knead it a few times. Pat into a 1-inch thick rectangle and use a round cutter to cut out biscuits.
- Bake the Biscuits: Place biscuits on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown.
- Make the Hot Honey Sauce: In a small saucepan over low heat, warm ½ cup honey. Stir in 1–2 tsp red pepper flakes, 1 tsp apple cider vinegar (optional for tang), and a pinch of salt. Let simmer gently for 1-2 minutes, then remove from heat and allow to cool slightly.
- Assemble the Biscuits: Slice each biscuit in half horizontally. Place a piece of fried chicken on the bottom half, drizzle generously with the hot honey sauce, then top with the biscuit’s other half. Serve warm for the best flavor and texture.
Notes
- You can substitute chicken breasts for thighs if preferred, but adjust frying time accordingly.
- Store-bought biscuits work well as a shortcut; simply bake according to package instructions.
- Adjust red pepper flakes in the hot honey to control the spice level.
- Leftover hot honey can be stored in the refrigerator and gently reheated before use.
- Ensure the oil is hot enough for frying to achieve a crispy crust but not so hot that the chicken burns before cooking through.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
