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Three hot honey chicken biscuit sandwiches on a white plate, each featuring a crispy fried chicken fillet drizzled with glossy hot honey sauce between fluffy golden biscuits, with honey pooling on the plate and more biscuits blurred in the background.

Hot Honey Chicken Biscuits

Crispy fried chicken pieces coated in a sweet and spicy honey glaze, served warm inside flaky, buttery biscuits for a comforting dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 sandwiches
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs Cut into small biscuit sized pieces
  • 1 package flaky canned biscuits Usually contains 8 biscuits
  • 1 cup buttermilk Kept cold
  • 1 ½ cups all purpose flour For the breading station
  • 1 teaspoon salt For seasoning the flour
  • ½ cup honey For the glaze
  • 1 teaspoon cayenne pepper Adjust to your spice preference
  • 4 cups vegetable oil For frying

Equipment

  • 1 Cast iron skillet For maintaining steady frying temperatures
  • 1 Shallow bowl For the flour breading station
  • 1 Saucepan Small size for warming the honey
  • 1 Tongs For safely handling hot chicken

Method
 

  1. Bake the canned biscuits according to the package instructions until they are golden brown to ensure a flaky base.
  2. Soak the cut chicken pieces in cold buttermilk to tenderize the meat and help the breading stick.
  3. Press the soaked chicken firmly into the seasoned flour mixture to create a thick and crunchy outer crust.
  4. Fry the breaded chicken in hot oil at 350 degrees Fahrenheit until deeply golden to guarantee crispy edges.
  5. Warm the honey and cayenne gently in a small saucepan to form a smooth and spreadable spicy glaze.
  6. Dip the fried chicken into the warm hot honey syrup to coat each piece generously before serving.
  7. Place the glazed chicken between the warm split biscuits to assemble the sandwiches for an immediate comforting dinner.

Notes

Let the breaded chicken rest for ten minutes before frying so the crust adheres perfectly and does not fall off in the oil.