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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with crispy fried chicken, melted cheddar, and a glossy orange hot honey drizzle that runs down the sides. This easy chicken biscuit sandwich-style bake uses buttermilk-soaked chicken and quick frying for a deeply golden, crunchy crust.
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Prep Time 15 minutes
Cook Time 20 minutes
Soak 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 boneless chicken thighs Use thighs for juicier fried chicken.
  • 0.5 cup buttermilk For soaking; helps tenderize and flavor.
  • 1 cup all-purpose flour Base for the seasoned coating.
  • 1 tsp garlic powder Adds savory depth to the crust.
  • 1 tsp smoked paprika Provides smoky warmth and color.
  • 0.25 Salt and black pepper Season to taste; use generously for a balanced crust.
  • 1 Oil for frying Use enough for a deep fry so the chicken browns evenly.
Biscuits and filling
  • 4 large buttermilk biscuits (store-bought or homemade) Split and assembled as a sandwich.
  • 4 cheddar cheese slices Melt between the biscuit and chicken.
Hot honey
  • 0.33 cup honey Creates the sweet-spicy glaze.
  • 1 tbsp sriracha or hot sauce Choose your heat level.
  • 0.5 tsp red pepper flakes Adds texture and extra heat.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Soak and season
  1. Soak the boneless chicken thighs in buttermilk for at least 30 minutes until they look well coated and slightly opaque. Keep refrigerated during soaking if needed.
  2. Mix all-purpose flour with garlic powder, smoked paprika, salt, and black pepper until the seasoning is evenly distributed. Set the mixture aside for dredging.
Dredge and fry
  1. Dredge each chicken thigh in the flour mixture, pressing lightly so the coating adheres. Shake off excess flour before frying.
  2. Heat oil in a cast iron skillet to 350°F. Fry the coated chicken for 5–6 minutes per side until deeply golden and cooked through, then transfer to a sheet pan lined with paper towels to drain.
Make hot honey
  1. Warm honey with sriracha or hot sauce and red pepper flakes in a small pan until combined, about 1–2 minutes. Remove from heat so the glaze stays pourable.
Assemble sandwiches
  1. Split the large buttermilk biscuits and lay a slice of cheddar on the bottom halves. Let the cheddar sit so it starts warming from the hot chicken.
  2. Add the crispy fried chicken on top of the cheddar, stacking so each biscuit gets a generous portion. Top with the biscuit lids and press lightly to hold.
  3. Drizzle hot honey generously over the chicken and close with the biscuit top, serving immediately. Aim for the honey to run down the sides and slightly melt the cheddar.

Notes

Pro tip: keep oil at a steady 350°F so the coating crisps without burning; if your crust browns too fast, lower the heat slightly. Store assembled sandwiches covered in the fridge up to 2 days, but crispiness is best the day they’re made. For best texture, reheat chicken and biscuits separately; freezer: cooked chicken can be frozen up to 2 months. For a lighter swap, use reduced-fat cheddar and bake-then-broil biscuits instead of deep-frying the chicken (heat times will vary).