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Hot Honey Chicken Biscuits

Hot honey chicken biscuits with a crispy fried chicken cutlet, melted cheddar, and a generous orange hot honey drizzle that runs down the sides. This Nashville-style spicy honey chicken biscuit is built like a breakfast sandwich and served immediately for maximum crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
soaking 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 boneless chicken thighs Use boneless thighs for fast frying and juicy texture.
  • 0.5 cup buttermilk For soaking; helps tenderize and create a flavorful crust.
  • 1 cup all-purpose flour Seasoned flour forms the crispy coating.
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.25 Salt and black pepper Season to taste; keep a balanced crust.
  • 0.5 cup Oil for frying Enough oil to fry with stable heat.
Biscuits and assembly
  • 4 large buttermilk biscuits (store-bought or homemade) Use large biscuits so they hold the chicken and cheddar.
  • 4 slices cheddar cheese Layered on the bottom so it melts into the sandwich.
For hot honey
  • 0.33 cup honey Swirled with heat for a glossy, drizzleable sauce.
  • 1 tbsp sriracha or hot sauce Adjust to taste for mild to hot.
  • 0.5 tsp red pepper flakes Adds texture and a longer-lasting chili finish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Soak and season
  1. Soak the boneless chicken thighs in buttermilk for at least 30 minutes to tenderize and help the coating adhere, then let excess drip off for a clean fry.
  2. Mix the all-purpose flour with garlic powder, smoked paprika, salt, and black pepper until evenly colored and seasoned.
Coat and fry
  1. Dredge each chicken thigh in the flour mixture, pressing lightly so the coating sticks evenly.
  2. Heat oil for frying in a cast iron skillet to 350°F, then fry the coated chicken for 5–6 minutes per side until deeply golden.
  3. Drain the fried chicken on paper towels until the crust looks dry and crisp, with no wet shine.
Make hot honey
  1. Warm honey with sriracha or hot sauce and red pepper flakes in a small pan until combined, then remove from heat so it’s ready to drizzle.
Assemble and serve
  1. Split the large buttermilk biscuits and lay a slice of cheddar cheese on the bottom half so it melts when the chicken is added.
  2. Add the crispy fried chicken to the cheddar layer, then drizzle hot honey generously over the chicken so it runs down the sides.
  3. Close with the biscuit top and serve immediately while the crust stays crisp and the cheddar is melted.

Notes

For the crispiest result, keep oil at 350°F and avoid overcrowding the skillet so the chicken stays deeply golden; if the coating starts browning too fast, lower the heat slightly. Store leftovers in the refrigerator up to 3 days; rewarm in a 375°F oven or air fryer until hot, though the biscuit will soften. Freezing isn’t recommended because the fried crust can lose crispness. For a dairy-free option, use dairy-free cheddar slices or skip the cheese for a less rich but still satisfying spicy honey chicken biscuit.