Ingredients
- Boneless, skinless chicken thighs: 1.5 lbs
- All-purpose flour: 1 cup
- Buttermilk: 1/2 cup
- Hot sauce (such as Frank's RedHot): 2 tablespoons
- Honey: 1/4 cup
- Butter: 2 tablespoons
- Biscuit dough (store-bought or homemade): 8 biscuits
- Salt and pepper: to taste
Instructions
- Step 1: Cut the chicken thighs into bite-sized pieces. In a bowl, combine flour, salt, and pepper. In another bowl, whisk together buttermilk and 1 tablespoon of hot sauce.
- Step 2: Dredge each piece of chicken in the flour mixture, then dip it into the buttermilk mixture, and then dredge it again in the flour mixture, ensuring it's fully coated.
- Step 3: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.
- Step 4: While the chicken is frying, prepare the hot honey. In a small saucepan, melt butter over low heat. Stir in honey and the remaining 1 tablespoon of hot sauce. Heat through until well combined.
- Step 5: Bake the biscuits according to package directions. Once the biscuits are ready, split them in half horizontally.
- Step 6: Dip each piece of fried chicken in the hot honey sauce. Place the hot honey chicken on the bottom half of each biscuit, then top with the other half. Serve immediately.
Notes
- Store leftover hot honey chicken separately from the biscuits to prevent them from getting soggy.
- Reheat the chicken in an air fryer or oven to maintain its crispness; microwaving is not recommended.
- Serve these delightful biscuits with a side of creamy coleslaw or dill pickles to complement the sweet heat.
- For an extra flavorful kick, try adding a pinch of cayenne pepper to your flour mixture when dredging the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American