Hot Honey Chicken Biscuits

In the world of modern cuisine, the fusion of sweet and savory flavors has taken center stage, captivating the palates of food enthusiasts across various cultures. Whether it’s the tantalizing touch of maple syrup drizzled over crispy bacon or the harmonious blend of sweet teriyaki sauce on grilled meats, this delightful contrast has become a defining characteristic in today’s culinary landscape. One dish that perfectly embodies this trend is the Hot Honey Chicken Biscuits. These mouthwatering morsels are not just a meal; they are an experience that brings together the comforting warmth of fluffy biscuits, the succulent spiciness of fried chicken, and the rich sweetness of hot honey.

Experience the ultimate comfort food with Hot Honey Chicken Biscuits that beautifully blend sweet and spicy flavors. Imagine biting into a flaky biscuit loaded with juicy fried chicken and drizzled with homemade hot honey for a perfect kick. This recipe guides you through marinating the chicken, crafting fluffy biscuits, and creating a delicious hot honey sauce that promises to elevate your meal. Perfect for brunches or cozy dinners, this dish is sure to impress!

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Ingredients

For the Chicken:

2 large boneless, skinless chicken thighs

1/2 cup buttermilk

1 teaspoon hot sauce

1 cup all-purpose flour

1 teaspoon smoked paprika

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

Oil for frying (vegetable or canola)

For the Hot Honey:

1/2 cup honey

1 teaspoon red pepper flakes (adjust for heat preference)

1 teaspoon apple cider vinegar

Pinch of salt

For the Biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

3/4 cup buttermilk

1 tablespoon fresh chives, chopped (optional)

For Serving:

Baby arugula or greens (optional)

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Instructions

Marinate the Chicken:

- In a bowl, combine the buttermilk and hot sauce. Add the chicken thighs and ensure they’re fully coated. Cover and refrigerate for at least 1 hour (or overnight for best results).

Prepare the Hot Honey:

- In a small saucepan over low heat, combine honey, red pepper flakes, apple cider vinegar, and a pinch of salt. Gently warm the mixture, stirring until combined. Remove from heat and set aside.

Make the Biscuits:

- Preheat the oven to 450°F (230°C).

- In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

- Stir in buttermilk (and chives if using) until just combined. Do not overmix.

- Turn the dough onto a floured surface and gently knead it a few times until it comes together. Pat it out to about 1-inch thickness, then use a biscuit cutter or glass to cut out biscuits.

- Place on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown.

Fry the Chicken:

- While the biscuits are baking, heat oil in a deep skillet to 350°F (175°C).

- Remove the chicken from the marinade and allow any excess to drip off. In another bowl, mix flour, smoked paprika, garlic powder, cayenne, salt, and pepper. Dredge the chicken thighs in the seasoned flour.

- Fry the chicken in batches, for about 5-6 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.

Assemble the Dish:

- Once the biscuits are out of the oven, slice them in half. Place a piece of fried chicken on the bottom half of each biscuit. Drizzle generously with hot honey and top with a handful of arugula or greens if desired. Close with the top half of the biscuit.

Serve:

- Serve warm and enjoy the delightful crunch of the chicken, the fluffy biscuit, and the sweet heat of the hot honey!

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Prep Time: 20 mins | Total Time: 1 hr 15 mins | Servings: 4