Fried Chicken Biscuits With Hot Honey Butter Recipe
Enjoy a Southern classic with these Fried Chicken Biscuits topped with a spicy hot honey butter and tangy bread and butter pickles. Buttermilk-brined chicken thighs are dredged in a seasoned flour mix and fried to golden perfection, then served on flaky, warm buttermilk biscuits. The hot honey butter adds a perfect balance of sweetness and heat, making this sandwich a flavorful breakfast or comfort food indulgence.
- Prep Time: 12 hours
- Cook Time: 15 minutes
- Total Time: 12 hours 15 minutes
- Yield: 4 servings
- Category: Breakfast, Sandwich
- Method: Frying
- Cuisine: American, Southern
Ingredients
For the Fried Chicken:
- 2 cups low-fat buttermilk
- 2 tablespoons kosher salt
- 4 boneless, skinless chicken thighs
- 2 cups all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- Vegetable oil, as needed, for frying
For the Hot Honey Butter:
- 8 tablespoons unsalted butter, softened at room temperature
- 3 tablespoons honey
- 1 tablespoon hot sauce of choice (Crystal hot sauce recommended)
For Serving:
- 4 Buttermilk biscuits, split in half lengthwise and warmed
- Bread and butter pickles, as needed
Instructions
- Brine the Chicken: In a large mixing bowl, whisk together the buttermilk and kosher salt until combined. Submerge the chicken thighs in the buttermilk brine, cover, and refrigerate for at least 1 hour or up to 12 hours for best flavor and tenderness.
- Prepare the Flour Dredge: When ready to fry, combine the all-purpose flour, garlic powder, onion powder, black pepper, cayenne pepper, and paprika in a large mixing bowl. Whisk thoroughly to evenly distribute the spices.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed cast iron skillet or Dutch oven to a depth of about 1 inch. Heat the oil over medium heat until it reaches 350°F (175°C), suitable for frying.
- Dredge the Chicken: Remove each chicken thigh from the buttermilk brine one at a time, allowing excess liquid to drip off. Dredge thoroughly in the seasoned flour mixture, shaking off any excess flour before frying.
- Fry the Chicken: Carefully place the dredged chicken thighs into the hot oil, frying in small batches to avoid overcrowding. Cook until golden brown on all sides and cooked through, about 8 minutes total. Remove the chicken and place it on a cooling rack set over a baking sheet or on paper towels to drain excess oil.
- Make the Hot Honey Butter: In a stand mixer bowl fitted with the whisk attachment, combine softened butter, honey, and hot sauce. Whisk until the mixture is smooth and fully incorporated. Alternatively, mix vigorously by hand using a spatula.
- Assemble the Biscuits: Warm the buttermilk biscuits and split each biscuit in half lengthwise. Place a fried chicken thigh on the bottom half, top with a tablespoon of hot honey butter, and add bread and butter pickles as desired. Close the biscuit and serve immediately.
Notes
- Fry the chicken in small batches to maintain a steady oil temperature, ensuring crispy, golden-brown crusts without greasiness.
- Brining the chicken in buttermilk for several hours tenderizes the meat and adds moisture.
- Adjust the amount of hot sauce in the honey butter to control the level of spiciness.
- Use a thermometer to monitor oil temperature accurately for safe and even frying.
- Serve immediately after assembling to enjoy crispy chicken and warm biscuits at their best.
