Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold unsalted butter, diced
- 3/4 cup buttermilk
- 4 boneless, skinless chicken thighs or breasts, cut into strips
- 1 cup hot honey (adjust spice level to preference)
- Vegetable oil for frying
- Optional: fresh herbs for garnish
Instructions
- Season chicken strips with salt, pepper, and preferred spices.
- Dredge the chicken in seasoned flour, dip into buttermilk, then coat again with flour for extra crunch.
- Fry the coated chicken in hot vegetable oil until golden brown and crispy, then drain on paper towels.
- In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Add buttermilk gradually, mixing just until dough forms. Turn onto a floured surface and knead lightly.
- Cut dough into rounds using a biscuit cutter and place on a parchment-lined baking sheet.
- Bake at 425°F (220°C) for 12-15 minutes until golden and fluffy.
- In a saucepan, gently warm honey with red pepper flakes or hot sauce, stirring until heated through.
- Split biscuits, layer with fried chicken, drizzle generously with hot honey, and garnish with herbs if desired.
Notes
- Use fresh, high-quality ingredients for optimal flavor.
- Adjust the spiciness of the hot honey to your taste by varying the amount of hot sauce or pepper flakes.
- Leftover chicken and biscuits can be stored separately in airtight containers for up to 2 days.
- Reheat chicken in a skillet or oven to retain crispness, and warm biscuits in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Frying, Baking
- Cuisine: American
- Diet: Contains dairy, contains gluten
Nutrition
- Serving Size: 1 biscuit with chicken
- Calories: 520 kcal Kcal
- Sugar: 12 g
- Sodium: 810 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 120 mg