Description
Crispy fried chicken tenders nestled inside flaky homemade buttermilk biscuits, generously drizzled with a sweet and spicy hot honey glaze. This comforting recipe combines Southern-inspired biscuits with a fiery honey sauce for a perfect balance of heat and sweetness, ideal for brunch or a satisfying snack.
Ingredients
Scale
For the Fried Chicken:
- 1 ½ – 2 pounds chicken tenders (or 2 large boneless, skinless chicken breasts, sliced into 1-inch thick strips)
- 1 ½ cups all-purpose flour (for dredging)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- 1 large egg + 2 tablespoons water, beaten
- Vegetable, canola, or peanut oil, for frying
- 2 cups all-purpose flour (for breading)
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup (1 stick) cold butter, cubed or grated
- ¾ cup buttermilk
- ¼ cup unsalted butter, melted (for brushing)
For the Hot Honey:
- 1 cup honey
- 2 teaspoons crushed red pepper flakes
- 1 tablespoon apple cider vinegar
Instructions
- Fry Chicken: Heat 2 inches of oil in a large pot to 365-375°F (185-190°C). In a bowl, mix 1 ½ cups flour, kosher salt, black pepper, garlic powder, and smoked paprika. In another dish, whisk together egg and water. Dredge chicken strips first in flour mixture, then dip in the egg mixture, and coat again in flour. Fry chicken in batches until golden brown and cooked through, about 4-6 minutes per batch depending on thickness. Drain on paper towels to remove excess oil.
- Make Biscuits: Preheat oven to 450°F (230°C). In a large bowl, combine 2 cups flour, baking powder, kosher salt, and baking soda. Cut cold butter into the flour mixture using a pastry cutter or fingers until it resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Turn out dough onto a floured surface and knead gently. Roll or pat into a rectangle, fold in thirds, and repeat this folding process two more times to create flaky layers. Cut out biscuits with a floured biscuit cutter and place on a parchment-lined baking sheet. Bake for 15-17 minutes or until golden brown. Brush warm biscuits with melted butter immediately after baking.
- Make Hot Honey: In a small saucepan, simmer honey and crushed red pepper flakes over medium heat for 3-5 minutes to infuse the flavor. Remove from heat and stir in apple cider vinegar. Let the hot honey cool to room temperature. The longer it sits, the more intense the flavor becomes.
- Assemble: Split each biscuit in half horizontally. Place a piece of fried chicken inside each biscuit half and drizzle generously with hot honey. Optionally, add pickle slices for an extra tangy crunch. Serve warm for the best experience.
Notes
- Maintain oil temperature between 365-375°F to ensure crispy chicken without excess oil absorption.
- Use cold butter for biscuits to achieve flaky layers.
- Fold the biscuit dough multiple times to create tender, flaky layers.
- Hot honey can be made ahead and stored in the refrigerator; warm gently before drizzling.
- Pickles are optional but add a nice contrast to the sweet and spicy flavors.
- Leftover chicken and biscuits can be reheated separately in the oven for best texture.
