Ingredients:
For the Chicken:
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1 lb boneless, skinless chicken thighs or breasts, cut into biscuit-sized pieces
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1 cup buttermilk
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1 tsp hot sauce (optional, for marinade)
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1 cup all-purpose flour
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½ cup cornstarch (for extra crispiness)
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1 tsp paprika
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1 tsp garlic powder
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½ tsp salt
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½ tsp black pepper
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Oil, for frying (vegetable or canola)
For the Biscuits:
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8 buttermilk biscuits, homemade or store-bought (baked and ready to go)
For the Hot Honey:
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½ cup honey
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1–2 tsp hot sauce (adjust to taste)
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½ tsp red pepper flakes
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1 tsp butter (optional, for richness)
👨🍳 Instructions:
1. Marinate the chicken:
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In a bowl or bag, combine chicken with buttermilk and hot sauce.
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Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Prepare the coating:
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In a shallow bowl, mix together flour, cornstarch, paprika, garlic powder, salt, and pepper.
3. Dredge the chicken:
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Remove chicken from marinade, letting excess drip off.
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Dredge each piece in the seasoned flour mixture, pressing to adhere. Let rest 10 minutes for the coating to set.
4. Fry the chicken:
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Heat 1–2 inches of oil in a skillet to 350°F (175°C).
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Fry chicken in batches for 4–6 minutes per side, or until golden brown and cooked through (internal temp 165°F).
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Drain on paper towels and season with a pinch of salt.
5. Make the hot honey:
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In a small saucepan, warm honey with hot sauce, red pepper flakes, and butter over low heat.
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Stir until smooth and heated through. Remove from heat and set aside.
6. Assemble the biscuits:
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Split the warm biscuits.
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Place a piece of crispy chicken on the bottom half.
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Drizzle generously with hot honey.
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Top with the other biscuit half.
🍽 Serving Suggestions:
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Add a swipe of butter, pimento cheese, or pickles to the biscuit for extra flavor.
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Serve with a side of coleslaw or a fried egg for a full meal.