Hot Honey Butter Chicken Biscuits
Fried Chicken
- 6 small boneless skinless chicken thighs (aim for 4oz thighs, trimmed of excess fat)
- ½ cup buttermilk*
- 1 large egg
- 1 tbsp hot sauce (your fav)
- 1 tsp + 2 tsp salt
- ½ tsp + ½ tsp black pepper
- ½ tsp + 1 tsp garlic powder (divided)
- 1 ½ cups all purpose flour
- ½ cup corn starch
- 1 tbsp baking powder
- 1 tsp paprika
- ½ tsp celery salt
- neutral oil for frying
Hot Honey Butter
- ½ cup salted butter (room temp)
- ¼ cup hot honey
- 2 tbsp sweetened condensed milk
- ¼ tsp vanilla extract
Biscuits
- Get the recipe here!
- Prep and marinate the chicken. Season both sides of the chicken with kosher salt and massage in. Let the chicken sit for 10 minutes. In the meantime, to a large bowl add the buttermilk, egg, hot sauce, salt, ½ tsp of black pepper and ½ tsp garlic powder and mix to combine. Add the chicken in and rub the buttermilk mixture evenly over all, then let the chicken chill covered in the fridge for at least 30 minutes (ideally at least 2-4 hours) or up to overnight.
- Dredge and rest the chicken. To a large bowl, add the flour, corn starch, baking powder, paprika, celery salt, ½ tsp black pepper and 1 tsp garlic powder and mix to combine. Lift a piece of chicken from the marinade and let excess drip off, then press into the dry dredge, making sure the entire thigh is covered. Lift the chicken from the dredge and with your other hand, dip your fingers into the marinade and flick some of the marinade into the dredge. Toss the chicken back in with the now clumpy flour and press. This will help create those amazing craggles! Repeat with remaining thighs and let rest for 10 minutes while you make the hot honey butter.
- Make the hot honey butter. In a medium bowl, add all the honey butter ingredients and whisk until smooth.
- Fry the chicken. To a wide, heavy bottomed frying pan, add enough oil to come up ¾” - 1” high and heat to 340°F-350°F. Fry the chicken for 4-6 minutes, flipping halfway through, or until golden brown and the internal temp reads 165°F. Don’t crowd the pan as this will bring the temperature down too far and leave you with greasy chicken! Cook in batches if needed. Transfer chicken to a cooling rack to let any excess oil drip off and season immediately with salt.
- Assemble and serve. Heat your honey butter for 10 seconds to loosen slightly, then drizzle over the chicken and toss. Warm your biscuits, then halve them and spread honey butter on the inside of each halve. Place a piece of hot honey butter-coated fried chicken in between each of the biscuit halves and devour immediately!
- If making your own buttermilk, add a tbsp of apple cider vinegar to a measuring cup, then fill with whole milk to the ½ cup mark.
- If your batter is too thin (want a nice thin coat to stick on the chicken easily, but still be pourable), you can add some Greek yogurt or sour cream to thicken it up.
- If you want to add some tang, pickles (or even spicy pickles) are also so good on this!
- Depending on the size of your chicken and the temperature of your oil, the amount of oil each piece of chicken will vary. For the nutrition here, we assumed 4oz chicken thighs fried at 350° would absorb approximately 1 tbsp of oil each.
- Not all of the flour will be used to make this recipe, so we’ve accounted for half of the dredge ingredients for the nutrition. Again, this will vary depending on the size of your chicken.
Micronutrient Highlights
54% vitamin A + selenium, 53% vitamin B1, 49% vitamin B2, 36% phosphorus, 33% calcium, 29% vitamin B3, 25% iron
Main CourseAmerican