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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with crispy fried chicken, melted cheddar, and a golden drizzle of orange hot honey that runs down the sides. This easy chicken biscuit stacks a deeply golden, spice-dusted crust for a sweet-spicy Nashville-style hot honey sandwich.
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Prep Time 15 minutes
Cook Time 20 minutes
soaking 15 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless chicken thighs
  • 0.5 cup buttermilk
Coating
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 Salt and black pepper to taste
Frying and build
  • 1 Oil for frying
  • 4 large buttermilk biscuits store-bought or homemade
  • 4 slices cheddar cheese
Hot Honey
  • 0.33 cup honey
  • 1 tbsp sriracha or hot sauce
  • 0.5 tsp red pepper flakes

Equipment

  • 1 cast iron skillet

Method
 

Soak the chicken
  1. Soak the boneless chicken thighs in buttermilk for at least 30 minutes, keeping them chilled while they soak. Visual cue: the chicken should look evenly coated and slightly pale.
Season the coating
  1. Mix all-purpose flour with garlic powder, smoked paprika, salt, and black pepper in a bowl until the color looks uniform. Visual cue: no dry spice streaks remain.
Fry the chicken
  1. Dredge each chicken thigh in the flour mixture, pressing lightly so the coating clings. Visual cue: a thick, dry crust forms on the surface.
  2. Fry the chicken in 350°F oil for 5–6 minutes per side until deeply golden and cooked through, then drain on paper towels. Visual cue: the crust should be dark-golden with crisp edges and the chicken should be cooked through.
Make hot honey
  1. Warm the honey with sriracha or hot sauce and red pepper flakes in a small pan over low heat until combined, then remove from heat. Visual cue: the sauce turns glossy and speckled with flakes.
Assemble the biscuits
  1. Split the large buttermilk biscuits and lay a slice of cheddar on the bottom half. Visual cue: cheddar should rest flat where it will melt.
  2. Add the crispy chicken on top of the cheddar, then drizzle hot honey generously over the chicken. Visual cue: hot honey runs down the sides and pools slightly.
  3. Close with the biscuit top and serve immediately. Visual cue: the sandwich should look stacked, with melted cheese and visible hot honey streaks.

Notes

Pro tip: for the crispest crust, keep the oil at a steady 350°F and fry in batches so the temperature doesn’t drop. Store leftovers in the refrigerator up to 3 days, reheating in a 375°F oven to re-crisp the chicken; freezing is not recommended because the biscuit and coating can soften. For a lighter option, use skinless boneless chicken breast (shorter cook time) and reduced-fat cheddar to cut calories while keeping the sweet-spicy hot honey flavor.