Description
A delicious Southern-inspired recipe combining tender buttermilk-marinated fried chicken with flaky homemade biscuits, all drizzled with a sweet and spicy hot honey glaze for the perfect balance of flavors and textures.
Ingredients
Scale
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
- 1/2 tsp black pepper
- Vegetable oil for frying
Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp cold unsalted butter (cubed)
- 3/4 cup buttermilk
- Store-bought biscuits can also be used for convenience.
Hot Honey
- 1/2 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 overnight to ensure the meat becomes tender and flavorful.
- Prepare the Coating: In a bowl, combine 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece thoroughly in the flour mixture to coat completely.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the coated chicken pieces for about 4-5 minutes on each side, or until golden brown and cooked through. Once cooked, transfer to paper towels to drain excess oil.
- Make the Biscuits Dry Mix: In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt, ensuring even distribution of leavening agents.
- Cut in the Butter: Add 6 tbsp cold, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to incorporate the butter until the mixture resembles coarse crumbs, which will create flaky layers.
- Add Buttermilk to Form Dough: Stir in 3/4 cup buttermilk gently, combining just until the dough comes together. Avoid overmixing to maintain biscuit tenderness.
- Shape and Cut Biscuits: Turn the dough out onto a floured surface and knead gently a few times. Pat it into a 1-inch-thick rectangle, then use a round cutter to cut 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 they turn golden brown on top.
- Prepare Hot Honey: In a small saucepan over low heat, warm 1/2 cup honey. Stir in 1–2 tsp red pepper flakes, 1 tsp apple cider vinegar (if using), and a pinch of salt. Let it simmer gently for 1-2 minutes, then remove from heat and let cool slightly.
- Assemble the Biscuits: Slice each biscuit in half horizontally, place a piece of the fried chicken on the bottom half, drizzle generously with the hot honey mixture, then top with the other half. Serve warm and enjoy.
Notes
- For convenience, store-bought biscuits can be used instead of making homemade biscuits.
- Adjust the amount of red pepper flakes in the hot honey to your preferred spice level.
- Marinating the chicken overnight will yield the most tender and flavorful results.
- Use a thermometer to ensure chicken reaches an internal temperature of 165°F for food safety.
- Leftover biscuits and chicken can be refrigerated and reheated, but are best served fresh.
