Hot Honey Chicken Biscuit
Hot Honey Chicken Biscuit
Ingredients
For the Cheddar Chive Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, diced
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, chopped
- 3/4 cup buttermilk
- 1/4 cup all-purpose flour, for dusting
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- 1 cup buttermilk
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Quick Pickles
- 1 English cucumber, thinly sliced
- 4 fresh dill sprigs
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
For the Buttermilk Ranch
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Buffalo Hot Honey Sauce
- 1/2 cup buffalo sauce
- 1/4 cup honey
- 1 tablespoon hot sauce, (e.g., Frank's RedHot)
- 2 tablespoons unsalted butter
Instructions
- 1
Prepare the Quick Pickles: In a clean glass jar, layer the thinly sliced cucumber and fresh dill sprigs. In a small bowl, whisk together white vinegar, water, granulated sugar, and salt until the sugar and salt dissolve. Pour the brine over the cucumbers in the jar, ensuring they are fully submerged. Seal the jar and refrigerate for at least 30 minutes, or up to several days.
⏱️ 10 min
- 2
Prepare the Buttermilk Ranch: In a small bowl or glass jar, combine mayonnaise, buttermilk, chopped fresh parsley, chives, dill, garlic powder, onion powder, salt, and black pepper. Whisk or shake vigorously until well combined and smooth. Taste and adjust seasoning as needed. Refrigerate until ready to use.
⏱️ 5 min
- 3
Marinate the Chicken: Place the chicken cutlets in a medium bowl. Pour buttermilk over the chicken. Sprinkle with smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix thoroughly by hand, ensuring each piece of chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min
- 4
Preheat Oven for Biscuits: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425
- 5
Make the Cheddar Chive Biscuits: In a large metal bowl, whisk together 2 cups all-purpose flour, baking powder, and 1 teaspoon salt. Add the diced cold butter, shredded cheddar cheese, and chopped chives. Using your hands, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Pour in the 3/4 cup buttermilk and mix with a spatula just until a shaggy dough forms. Do not overmix.
⏱️ 10 min
- 6
Shape and Bake Biscuits: Transfer the dough to a lightly floured surface (using the 1/4 cup flour for dusting). Gently pat the dough into a rectangle about 1-inch thick. Fold the dough in half, then gently pat it down again. Repeat this folding and patting process 2-3 more times to create layers. Pat the dough into a 1-inch thick rectangle. Using a sharp knife or bench scraper, cut the dough into 4 square biscuits. Place the biscuits on the prepared baking sheet. Brush the tops of the biscuits with a little extra buttermilk. Bake for 15-18 minutes, or until golden brown and risen.
⏱️ 20 min•🌡️ 425
- 7
Prepare Chicken Breading and Fry Oil: While biscuits bake, prepare the chicken breading. In a shallow dish, whisk together 1 1/2 cups all-purpose flour and cornstarch. In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 8
Bread and Fry Chicken: Remove one marinated chicken cutlet from the buttermilk, allowing excess to drip off. Dredge the chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick crust. Carefully place the breaded chicken into the hot oil. Fry 1-2 pieces at a time to avoid overcrowding, for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C). Remove fried chicken with tongs and place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 9
Make the Buffalo Hot Honey Sauce: In a small saucepan, combine buffalo sauce, honey, hot sauce, and butter. Heat over medium-low heat, whisking constantly, until the butter is melted and the sauce is smooth and warmed through. Do not boil.
⏱️ 5 min
- 10
Assemble the Biscuits: Dip each crispy fried chicken cutlet into the warm buffalo hot honey sauce, ensuring it's thoroughly coated. Slice each warm cheddar chive biscuit in half horizontally. Spread a generous amount of buttermilk ranch onto the bottom half of each biscuit. Place a sauced crispy chicken cutlet on top of the ranch-coated biscuit half. Top with several slices of quick pickles. Drizzle with additional hot honey sauce if desired. Place the top half of the biscuit to complete the sandwich. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Chicken Biscuit
For the Cheddar Chive Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup cold unsalted butter, diced
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons fresh chives, chopped
- 3/4 cup buttermilk
- 1/4 cup all-purpose flour, for dusting
For the Crispy Chicken
- 2 boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- 1 cup buttermilk
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 4 cups vegetable oil, for deep frying
For the Quick Pickles
- 1 English cucumber, thinly sliced
- 4 fresh dill sprigs
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
For the Buttermilk Ranch
- 1/2 cup mayonnaise
- 1/4 cup buttermilk
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Buffalo Hot Honey Sauce
- 1/2 cup buffalo sauce
- 1/4 cup honey
- 1 tablespoon hot sauce, (e.g., Frank's RedHot)
- 2 tablespoons unsalted butter
Instructions
- 1
Prepare the Quick Pickles: In a clean glass jar, layer the thinly sliced cucumber and fresh dill sprigs. In a small bowl, whisk together white vinegar, water, granulated sugar, and salt until the sugar and salt dissolve. Pour the brine over the cucumbers in the jar, ensuring they are fully submerged. Seal the jar and refrigerate for at least 30 minutes, or up to several days.
⏱️ 10 min - 2
Prepare the Buttermilk Ranch: In a small bowl or glass jar, combine mayonnaise, buttermilk, chopped fresh parsley, chives, dill, garlic powder, onion powder, salt, and black pepper. Whisk or shake vigorously until well combined and smooth. Taste and adjust seasoning as needed. Refrigerate until ready to use.
⏱️ 5 min - 3
Marinate the Chicken: Place the chicken cutlets in a medium bowl. Pour buttermilk over the chicken. Sprinkle with smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix thoroughly by hand, ensuring each piece of chicken is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
⏱️ 5 min - 4
Preheat Oven for Biscuits: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 425 - 5
Make the Cheddar Chive Biscuits: In a large metal bowl, whisk together 2 cups all-purpose flour, baking powder, and 1 teaspoon salt. Add the diced cold butter, shredded cheddar cheese, and chopped chives. Using your hands, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Pour in the 3/4 cup buttermilk and mix with a spatula just until a shaggy dough forms. Do not overmix.
⏱️ 10 min - 6
Shape and Bake Biscuits: Transfer the dough to a lightly floured surface (using the 1/4 cup flour for dusting). Gently pat the dough into a rectangle about 1-inch thick. Fold the dough in half, then gently pat it down again. Repeat this folding and patting process 2-3 more times to create layers. Pat the dough into a 1-inch thick rectangle. Using a sharp knife or bench scraper, cut the dough into 4 square biscuits. Place the biscuits on the prepared baking sheet. Brush the tops of the biscuits with a little extra buttermilk. Bake for 15-18 minutes, or until golden brown and risen.
⏱️ 20 min•🌡️ 425 - 7
Prepare Chicken Breading and Fry Oil: While biscuits bake, prepare the chicken breading. In a shallow dish, whisk together 1 1/2 cups all-purpose flour and cornstarch. In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 8
Bread and Fry Chicken: Remove one marinated chicken cutlet from the buttermilk, allowing excess to drip off. Dredge the chicken thoroughly in the flour mixture, pressing the flour onto the chicken to create a thick crust. Carefully place the breaded chicken into the hot oil. Fry 1-2 pieces at a time to avoid overcrowding, for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature of 165°F / 74°C). Remove fried chicken with tongs and place on a wire rack set over a paper towel-lined baking sheet to drain. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 9
Make the Buffalo Hot Honey Sauce: In a small saucepan, combine buffalo sauce, honey, hot sauce, and butter. Heat over medium-low heat, whisking constantly, until the butter is melted and the sauce is smooth and warmed through. Do not boil.
⏱️ 5 min - 10
Assemble the Biscuits: Dip each crispy fried chicken cutlet into the warm buffalo hot honey sauce, ensuring it's thoroughly coated. Slice each warm cheddar chive biscuit in half horizontally. Spread a generous amount of buttermilk ranch onto the bottom half of each biscuit. Place a sauced crispy chicken cutlet on top of the ranch-coated biscuit half. Top with several slices of quick pickles. Drizzle with additional hot honey sauce if desired. Place the top half of the biscuit to complete the sandwich. Serve immediately.
⏱️ 10 min