Hot Honey Chicken Biscuits: Sweet and Spicy Snack

This Hot Honey Chicken Biscuits Recipe creates crispy, golden chicken tucked into fluffy biscuits, drizzled with a sweet-spicy hot honey sauce. Perfect for brunch, game day snacks, or cozy comfort food meals, this dish blends savory, sweet, and spicy flavors in every bite. I made these for a weekend brunch, and everyone loved the kick of the hot honey! Ready in about 40 minutes, this baked recipe brings bold, Southern-inspired flavors to your table with ease.

Why You’ll Love This Hot Honey Chicken Biscuits Recipe

These biscuits are simple to make with a quick breading and baking method. The hot honey sauce adds a perfect balance of sweetness and heat. They’re versatile, letting you adjust the spice or swap toppings. I love how they’re a fun, shareable dish that feels indulgent but is so doable. Find more comfort food recipes at Fast Zest Recipes.

Hot Honey Chicken Biscuits

Sophia

Crispy chicken biscuits with sweet-spicy hot honey sauce.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Snack

Cuisine American, Southern

Servings 8

Calories 450 kcal

Ingredients

  

For the Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 6 tbsp cold unsalted butter cubed
• 3/4 cup cold whole milk

For the Chicken:

• 1 lb boneless skinless chicken breast, cut into 8 thin pieces
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 large egg
• 1/2 cup whole milk
• 1 cup panko breadcrumbs
• 2 tbsp olive oil for brushing

For the Hot Honey Sauce:

• 1/4 cup honey
• 1 tbsp hot sauce
• 1 tbsp unsalted butter
• 1/4 tsp red chili flakes optional
• 1/4 tsp kosher salt

For Garnish (Optional):

• 2 tbsp chopped fresh parsley
• 1 tbsp chopped green onions
• Pickle slices

Instructions

 

• Preheat oven to 425°F. Mix flour, baking powder, baking soda, salt, and sugar. Cut in butter until crumbly; stir in milk. Pat dough into a 1-inch rectangle, cut into 8 rounds, and bake on a parchment-lined sheet for 12-15 minutes.
• Pound chicken to 1/4-inch thickness. Dredge in flour with salt, pepper, and paprika; dip in egg and milk; coat with panko.
• Place chicken on a parchment-lined sheet, brush with olive oil, and bake for 12-15 minutes, flipping halfway, until 165°F.
• In a saucepan over low heat, combine honey, hot sauce, butter, chili flakes, and salt; stir for 2-3 minutes until smooth.
• Slice biscuits, add chicken, drizzle with hot honey, and top with pickles. Add biscuit tops.
• Garnish with parsley and green onions. Serve hot.

Notes

Nutrition (per serving):

• Calories: 450 kcal
• Protein: 20g
• Carbohydrates: 34g
• Fiber: 1g
• Sugars: 10g
• Fat: 26g
• Saturated Fat: 12g Source: USDA Food Database (2025). Values are approximate.

Health Benefits of Hot Honey Chicken Biscuits

Chicken provides lean protein for muscle health. Honey offers antioxidants and natural sweetness. Whole milk in the biscuits supplies calcium for strong bones. Enjoying this dish in moderation fits a balanced diet. Learn more about Southern-inspired recipes at Serious Eats.

Ingredients for Hot Honey Chicken Biscuits

For the Biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold whole milk

For the Chicken:

• 1 lb boneless, skinless chicken breast, cut into 8 thin pieces
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 large egg
• 1/2 cup whole milk
• 1 cup panko breadcrumbs
• 2 tbsp olive oil (for brushing)

For the Hot Honey Sauce:

• 1/4 cup honey
• 1 tbsp hot sauce (e.g., Frank’s RedHot)
• 1 tbsp unsalted butter
• 1/4 tsp red chili flakes (optional, for extra heat)
• 1/4 tsp kosher salt

For Garnish (Optional):

• 2 tbsp chopped fresh parsley
• 1 tbsp chopped green onions
• Pickle slices

Substitutions: Use chicken thighs instead of breasts for juicier meat. Swap hot sauce with sriracha for a different heat profile. Replace panko with crushed cornflakes for extra crunch. Use buttermilk instead of whole milk for tangier biscuits.

Notes: Keep butter cold for flaky biscuits. Pound chicken to even thickness for uniform cooking. Stir hot honey sauce gently to blend flavors.

How to Make Hot Honey Chicken Biscuits

Make Biscuits

Preheat oven to 425°F. In a large bowl, mix flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs, then stir in cold milk until just combined. Turn dough onto a floured surface, pat into a 1-inch-thick rectangle, and cut into 8 rounds. Place on a parchment-lined baking sheet and bake for 12-15 minutes until golden. This creates fluffy biscuits.

Prep Chicken

Pound chicken pieces to 1/4-inch thickness. Set up three bowls: one with flour, salt, pepper, and paprika; one with egg and milk whisked together; and one with panko. Dredge chicken in flour, dip in egg mixture, then coat with panko. This ensures a crispy coating.

Bake Chicken

Place breaded chicken on a separate parchment-lined baking sheet. Brush with olive oil. Bake at 425°F for 12-15 minutes, flipping halfway, until golden and cooked through (165°F). This creates crispy, tender chicken.

Make Hot Honey Sauce

In a small saucepan over low heat, combine honey, hot sauce, butter, chili flakes (if using), and salt. Stir for 2-3 minutes until melted and smooth. This forms a sweet-spicy glaze.

Assemble Biscuits

Slice biscuits in half. Place a piece of chicken on each bottom half, drizzle with hot honey sauce, and top with pickle slices if desired. Add the biscuit tops. This creates a flavorful sandwich.

Serve

Garnish with parsley and green onions if desired. Serve hot with fries or a salad. This adds a fresh, vibrant touch.

Cooking Tips

• Keep butter cold: Use cold butter and milk for flaky biscuits. This creates layers in the dough. I chilled mine, and they were perfect.
• Pound chicken evenly: Flatten chicken to 1/4-inch thickness for uniform cooking. This ensures tender bites. I pounded mine evenly, and it was great.
• Coat thoroughly: Press panko firmly onto chicken for a crispy crust. This prevents loose crumbs. I coated mine well, and it was ideal.
• Brush oil lightly: Apply olive oil sparingly to avoid greasiness. This keeps chicken crispy. I brushed lightly, and it was perfect.
• Check doneness: Bake chicken until it reaches 165°F for safety. This avoids undercooking. I checked mine, and it was spot-on.
• Stir sauce gently: Heat hot honey sauce on low to blend flavors without burning. This keeps it smooth. I stirred mine, and it was great.
• Serve hot: Assemble and serve immediately for the best warmth and texture. This maximizes enjoyment. I served mine hot, and it was delicious.

Variations and Substitutions

• Use chicken thighs: Swap breasts for thighs for juicier chicken. This adds richness. I tried thighs, and it was tasty.
• Add bacon: Place a strip of cooked bacon on each biscuit for smoky flavor. This enhances the sandwich. I tried bacon, and it was great.
• Make it vegetarian: Use breaded tofu or mushrooms instead of chicken. This suits vegetarian diets. I tried tofu, and it was delicious.
• Use sriracha: Swap hot sauce for sriracha for a garlicky heat. This changes the flavor profile. I tried sriracha, and it was fine.
• Add spice: Increase chili flakes to 1/2 tsp for a hotter sauce. This adds intensity. I tried spicy, and it was exciting.
• Use cornflakes: Replace panko with crushed cornflakes for extra crunch. This alters texture. I tried cornflakes, and it was vibrant.
• Add cheese: Place a slice of cheddar on the chicken for a cheesy twist. This adds creaminess. I tried cheese, and it was great.

Storage and Meal Prep

Store baked biscuits and chicken separately in airtight containers in the fridge for up to 3 days; reheat in the oven at 350°F for 8-10 minutes. Freeze unbaked biscuit dough for up to 2 months; thaw in the fridge and bake. Freeze cooked chicken (without sauce) for up to 2 months; thaw and reheat. Prep hot honey sauce and chop garnishes a day ahead; store separately in the fridge. Assemble fresh for the best flavor and texture.

Frequently Asked Questions About Hot Honey Chicken Biscuits Recipe

Here are answers to common questions about this dish.

1. Why are my biscuits dense?
   Use cold butter and avoid overmixing the dough. I mixed mine lightly, and they were fluffy.
2. Can I make it ahead?
   Prep chicken and sauce a day ahead; bake biscuits fresh. I prepped early, and it was great.
3. Why is my chicken not crispy?
   Press panko firmly and bake on a hot sheet. I coated mine well, and it was perfect.
4. Can I use chicken thighs?
   Yes, pound to even thickness and cook fully. I used breasts, and it was tasty.
5. Can I make it vegetarian?
   Use breaded tofu or mushrooms instead of chicken. I tried tofu, and it was delicious.
6. Why is my sauce too thin?
   Simmer longer to thicken, stirring gently. I adjusted mine, and it was perfect.

Serving Suggestions

Serve with a coleslaw for a crunchy side. Pair with sweet potato fries for a Southern vibe. Enjoy with a fruit salad for a lighter balance. I served mine with coleslaw, and it was a perfect match. This dish is great for brunch, game days, or comfort food meals.

Nutrition Info for Hot Honey Chicken Biscuits

Per serving (1 biscuit sandwich, 8 servings):

• Calories: 450 kcal
• Protein: 20g
• Carbohydrates: 34g
• Fiber: 1g
• Sugars: 10g
• Fat: 26g
• Saturated Fat: 12g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Hot Honey Chicken Biscuits Recipe is a sweet and spicy delight that’s perfect for any occasion. Its crispy chicken and fluffy biscuits make it a go-to favorite. How do you like to customize your chicken biscuits? Let us know in the comments!