Ingredients
Method
Prepare the Chicken
- Marinate: Soak the chicken in buttermilk for at least 30 minutes (or overnight) to tenderize and enhance flavor.
- Coat: In a bowl, mix flour, paprika, garlic powder, salt, and pepper. Remove chicken from buttermilk, allowing excess to drip off, and dredge in the flour mixture until fully coated.
- Fry: Heat oil in a large skillet over medium-high heat. Fry chicken until golden brown and cooked through (about 4-5 minutes per side). Drain on paper towels.
Make the Biscuits
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in Butter: Add cold butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Add Buttermilk: Stir in buttermilk until just combined. Do not overmix.
- Shape Biscuits: Turn dough onto a floured surface and gently knead. Pat into a 1-inch-thick rectangle and cut biscuits using a round cutter.
- Bake: Place biscuits on a baking sheet and bake at 425°F (220°C) for 12-15 minutes, or until golden brown.
Make the Hot Honey
- Heat honey in a small saucepan over low heat. Stir in red pepper flakes, vinegar (if using), and a pinch of salt.
- Simmer for 1-2 minutes, then remove from heat. Let it cool slightly before using.
Assemble the Biscuits
- Slice the biscuits in half and place a piece of fried chicken on the bottom half.
- Drizzle generously with hot honey.
- Top with the other biscuit half and serve warm.
Nutrition
Notes
Buttermilk Substitution: If I don't have buttermilk on hand, I stir a tablespoon of lemon juice or white vinegar into a cup of whole milk and let it sit for five minutes.
It works perfectly for both marinating the chicken and making the biscuits tender.
Chicken Prep Shortcut: For the chicken, I like to use boneless, skinless thighs instead of breasts.
They stay juicier and more forgiving during frying, and I never worry about them drying out.
Biscuit Overmixing Warning: With the biscuits, the biggest mistake I see is overworking the dough.
I stop mixing as soon as the flour is absorbed, and I handle the dough as little as possible.
Tough biscuits are no fun.
Make Ahead Biscuits: I often make the biscuit dough the night before.
I cut out the biscuits, place them on a baking sheet, and refrigerate them covered.
Then I bake them fresh in the morning for the best texture.
Hot Honey Spice Control: When making the hot honey, I start with one teaspoon of red pepper flakes and taste it.
If I want more heat, I add the other teaspoon.
It is easier to add heat than to take it away.
Storage and Reheating: These are best eaten fresh, but if I have leftovers, I store the chicken and biscuits separately.
I reheat the biscuits in a warm oven and the chicken in a skillet to keep the coating crispy.
Serving Suggestion: I love serving these with a drizzle of extra hot honey and a few pickles on the side.
The acidity cuts through the richness beautifully.
