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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with crispy fried chicken, melted cheddar, and a generous drizzle of orange hot honey. Golden, flaky biscuit halves are stacked like a hot honey sandwich with sweet heat that runs down the sides.
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Prep Time 15 minutes
Cook Time 20 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 boneless chicken thighs Boneless for quick, even frying.
Buttermilk
  • 0.5 cup buttermilk Used for soaking and tenderness.
Breading
  • 1 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 tsp salt and black pepper Season to taste.
Oil and frying
  • 1 tbsp oil for frying Enough to fry; amount varies by pot size.
Biscuits
  • 4 large buttermilk biscuits Store-bought or homemade.
Cheddar
  • 4 cheddar cheese slices For melting inside the sandwich.
Hot honey
  • 0.3333333333 cup honey
  • 1 tbsp sriracha or hot sauce
  • 0.5 tsp red pepper flakes

Equipment

  • 1 Dutch oven
  • 1 sheet pan
  • 1 small pan

Method
 

Marinate the chicken
  1. Soak the boneless chicken thighs in buttermilk for at least 30 minutes, letting the surface go smooth and coated. Keep it refrigerated while it soaks.
Mix the flour coating
  1. Mix all-purpose flour with garlic powder, smoked paprika, salt, and black pepper until the seasoning is evenly speckled. The mixture should look uniform in color.
Fry the chicken
  1. Dredge each chicken thigh in the flour mixture, pressing lightly so it clings before frying. Shake off excess so the coating doesn’t burn.
  2. Heat oil in a Dutch oven to 350°F, then fry the coated chicken for 5–6 minutes per side until deeply golden and cooked through. Turn once when the crust is set and crisp.
  3. Drain the fried chicken on a sheet pan lined for quick moisture release, so the crust stays crunchy. Let it rest briefly until the sizzling slows.
Make hot honey
  1. Warm honey with sriracha or hot sauce and red pepper flakes in a small pan over low heat until combined. Remove from heat as soon as it looks cohesive and glossy.
Assemble the sandwiches
  1. Split the large buttermilk biscuits and lay a slice of cheddar on the bottom half so it can melt from the hot chicken. Position it flat for full coverage.
  2. Add the crispy fried chicken on top of the cheddar, stacking so the crust stays visible. Aim for a tight layer so it holds together.
  3. Drizzle hot honey generously over the chicken and along the biscuit edges, letting it run down the sides. Close with the biscuit top and serve immediately.

Notes

Pro tip: for maximum crunch, let the coated chicken fry at a steady 350°F and don’t crowd the pot. Store leftovers covered in the refrigerator up to 3 days; reheat in a hot oven or air-fryer to re-crisp. Freezing isn’t recommended for best texture. For a lower-sodium option, use reduced-sodium seasonings and choose a lower-salt cheddar.