Hot Honey Chicken Biscuits

Are you looking for a delicious and comforting meal to make at home? Look no further than these homemade fried chicken tenders stuffed in flaky, buttery biscuits. These biscuits are 100x better than fast food and a perfect addition to your next picnic, game day, or dinner.

To make these mouth-watering biscuits, start by making a tender and foolproof fried chicken recipe. Then, take the crispy chicken tenders and drizzle them with hot honey before sandwiching them between two soft, flaky buttermilk biscuits. It may take a little time and patience, but trust us, the end result is worth it.

These homemade chicken biscuits are cooked with fresh, high-quality ingredients, ensuring that they taste better than anything you can find at a fast-food restaurant. So, come on in and let us show you how to make the best-ever chicken biscuits from scratch. No shortcuts, just good old-fashioned love and care!

Ingredients

For the Fried Chicken:

1-1/2 to 2 pounds chicken tenders, or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
1-1/2 cups all purpose flour
1 tsp. kosher salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. smoked paprika
1 large egg + 2 tablespoons water, beaten
Vegetable, canola or peanut oil, for frying
2 cups all-purpose flour

For the Buttermilk Biscuits:

2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. kosher salt
1/4 tsp. baking soda
1/2 cup (1 stick) cold butter
3/4 cups buttermilk
1/4 cup unsalted butter, melted

For the Hot Honey:

1 cup honey
2 tsp. crushed red pepper flakes
1 Tbsp. apple cider vinegar

Instructions

For the Fried Chicken:

Fill a large pot with about 2 inches of oil. Set pot to medium heat.
In a large bowl, mix flour, salt, pepper, garlic powder and paprika. In separate large dish, whisk egg and water. Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, then back in the flour. Set aside.
Check oil temperature (around 365-375 degrees F), or drop in a little bit of flour. If it sizzles, add chicken (2-4 pieces at a time) and fry until golden brown – about 8 to 10 minutes, or so. Cook remaining chicken in batches.
Transfer to a paper towel lined plate. Set aside.

For the Buttermilk Biscuits:

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine flour, baking powder, salt and baking soda. Cut butter into small cubes, or use a box grater to shred (this makes it SO easy!) Work butter into the dry ingredients until it resembles coarse crumbs. Stir in buttermilk using a rubber spatula, until a soft dough forms.
Scoop the dough onto a lightly floured surface and gently work it together with your hands. Pat the dough into a rectangle and fold it in thirds. Turn the dough, gather any crumbs, and flatten back into a rectangle. Repeat this process two more times.
Using a floured 2.5-inch biscuit cutter, cut out the biscuits. Continue to gather any scrap pieces of dough, patting it back down to 1/2-inch thickness, and cutting it until you have 10-12 biscuits.
Bake for 15-17 minutes, or until lightly golden brown. Remove from the oven and brush with melted butter.

For the Hot Honey:

Add honey and pepper flakes to a small saucepan. Simmer over medium heat. Remove from heat. Stir in apple cider vinegar.
Cool to room temperature and use immediately by drizzling over your fried chicken. Or, transfer to a glass container and refrigerate until ready to use.