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If you’re searching for a dish that perfectly balances sweet and spicy, look no further than Spicy-Sweet Hot Honey Chicken Biscuits. This delightful recipe combines the crunch of perfectly fried chicken, the softness of fluffy biscuits, and a glaze that tantalizes the taste buds with its unique blend of sweetness and heat. Imagine biting into a crispy chicken tender, enveloped in a warm, buttery biscuit, and drizzled with a luscious hot honey glaze—each element harmonizing to create a memorable culinary experience.

Easy Hot Honey Chicken Biscuits

Discover the irresistible combination of sweet and spicy with Spicy-Sweet Hot Honey Chicken Biscuits! This delicious recipe features juicy fried chicken nestled in buttery, fluffy biscuits, all drizzled with a mouthwatering hot honey glaze. Perfect for brunch or dinner, these biscuits bring a unique twist to classic Southern comfort food. Elevate your meals and impress your guests with this flavorful dish that promises to be a hit at any gathering!
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Ingredients
  

For the Chicken:

1 lb chicken tenders

1 cup buttermilk

1 cup all-purpose flour

1 tsp paprika

1/2 tsp cayenne pepper

1 tsp garlic powder

1/2 tsp onion powder

Salt and pepper, to taste

Oil for frying (vegetable or canola)

For the Hot Honey Glaze:

1/2 cup honey

1-2 tsp red pepper flakes (adjust based on heat preference)

1 tsp apple cider vinegar

Pinch of salt

For the Biscuits:

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/4 cup cold unsalted butter, cubed

3/4 cup milk

Instructions
 

Marinate the Chicken: In a bowl, soak the chicken tenders in buttermilk for at least 30 minutes or up to 2 hours in the refrigerator to tenderize and flavor the meat.

    Prepare the Hot Honey Glaze: In a small saucepan, combine the honey, red pepper flakes, apple cider vinegar, and a pinch of salt. Heat over low until warm and well combined. Stir frequently and keep warm on low heat.

      Make the Biscuits: Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add milk and mix until just combined. Do not overmix.

        Form the Biscuits: Turn the dough onto a floured surface and gently knead it a few times until it holds together. Pat it into about 1-inch thickness. Cut out biscuits using a biscuit cutter or a glass and place them on a baking sheet lined with parchment paper.

          Bake Biscuits: Bake in the preheated oven for 12-15 minutes, or until golden brown on top. Remove from the oven and set aside.

            Fry the Chicken: In a large skillet, heat oil over medium-high heat. In a separate bowl, mix flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Dredge the marinated chicken tenders in the flour mixture, shaking off excess.

              Fry Until Golden: Fry the chicken tenders in batches, making sure not to overcrowd the skillet. Cook for 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (75°C).

                Assembly: Place a fried chicken tender on each biscuit base, drizzle generously with the hot honey glaze, and top with the biscuit lid. Serve warm.

                  Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings