Hot Honey Fried Chicken Biscuit Sandwich
Hot Honey Fried Chicken Biscuit Sandwich
Ingredients
For the Fried Chicken
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 2 cups buttermilk
- 1/4 cup hot sauce
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 2 eggs, large
- 1/4 cup water
- 6 cups peanut oil, for frying, or other high smoke point oil
For the Buttermilk Biscuits
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, 1 stick, cold, cut into 1/2-inch cubes
- 1 cup buttermilk, cold
- 1 egg, large, for egg wash
- 1 tablespoon water, for egg wash
For the Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce, e.g., Frank's RedHot
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon butter
For the Honey Butter
- 1/2 cup unsalted butter, 1 stick, softened
- 2 tablespoons honey
- 1 tablespoon powdered sugar
For Assembly
- 1 cup pimento cheese, or mild cheddar cheese
Instructions
- 1
Marinate Chicken: In a large bowl, combine 2 cups buttermilk, 1/4 cup hot sauce, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 4 hours, to tenderize and flavor the chicken.
⏱️ 5 min
- 2
Prepare Biscuits: Preheat oven to 425°F. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt. Cut in the cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min•🌡️ 425
- 3
Form Biscuits: Make a well in the center of the flour mixture and pour in 1 cup cold buttermilk. Mix with a fork until just combined and a shaggy dough forms. Do not overmix. Turn dough out onto a lightly floured surface and gently pat or roll to 3/4-inch thickness. Fold the dough in half, then pat or roll again to 3/4-inch thickness. Repeat this folding and patting process 2-3 more times to create flaky layers.
⏱️ 10 min
- 4
Cut and Bake Biscuits: Using a 2 1/2-inch biscuit cutter, cut out 4 biscuits, re-rolling scraps once if necessary. Place biscuits on a baking sheet lined with parchment paper, ensuring sides are touching for softer biscuits or slightly separated for crispier edges. Whisk 1 egg and 1 tablespoon water for an egg wash. Brush tops of biscuits with egg wash. Bake for 15-18 minutes, or until golden brown and cooked through. Let cool slightly on a wire rack.
⏱️ 20 min•🌡️ 425
- 5
Prepare Dredging Station: While biscuits bake, prepare the chicken dredging station. In a shallow dish, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon baking powder. In another shallow dish, whisk 2 eggs and 1/4 cup water. Remove chicken from buttermilk marinade, letting excess drip off.
⏱️ 10 min
- 6
Fry Chicken: Heat 6 cups peanut oil in a large Dutch oven or deep skillet over medium-high heat to 350°F. Dredge each chicken thigh first in the seasoned flour mixture, shaking off excess, then dip in the egg mixture, and finally back into the flour mixture, pressing firmly to ensure a full coating.
⏱️ 5 min•🌡️ 350
- 7
Cook Chicken: Carefully place 2 chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden brown and crispy. Remove chicken to a wire rack set over a baking sheet to drain, and season lightly with salt immediately. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350
- 8
Make Hot Honey Sauce: In a small saucepan, combine 1/2 cup honey, 2 tablespoons hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, and 1 tablespoon butter. Bring to a simmer over medium heat, stirring until butter is melted and ingredients are well combined. Remove from heat.
⏱️ 5 min
- 9
Make Honey Butter: In a small bowl, combine 1/2 cup softened unsalted butter, 2 tablespoons honey, and 1 tablespoon powdered sugar. Mix until smooth and creamy.
⏱️ 5 min
- 10
Assemble Sandwiches: Slice each biscuit in half horizontally. Spread a generous amount of honey butter on the cut sides of both biscuit halves. Place a fried chicken thigh on the bottom biscuit half. Top with a spoonful of pimento cheese, allowing it to melt slightly from the heat of the chicken. Drizzle generously with hot honey sauce. Place the top biscuit half on top.
⏱️ 5 min
- 11
Serve: Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Fried Chicken Biscuit Sandwich
Ingredients
For the Fried Chicken
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds total
- 2 cups buttermilk
- 1/4 cup hot sauce
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 2 eggs, large
- 1/4 cup water
- 6 cups peanut oil, for frying, or other high smoke point oil
For the Buttermilk Biscuits
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/2 cup unsalted butter, 1 stick, cold, cut into 1/2-inch cubes
- 1 cup buttermilk, cold
- 1 egg, large, for egg wash
- 1 tablespoon water, for egg wash
For the Hot Honey Sauce
- 1/2 cup honey
- 2 tablespoons hot sauce, e.g., Frank's RedHot
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon butter
For the Honey Butter
- 1/2 cup unsalted butter, 1 stick, softened
- 2 tablespoons honey
- 1 tablespoon powdered sugar
For Assembly
- 1 cup pimento cheese, or mild cheddar cheese
Instructions
- 1
Marinate Chicken: In a large bowl, combine 2 cups buttermilk, 1/4 cup hot sauce, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 4 hours, to tenderize and flavor the chicken.
⏱️ 5 min - 2
Prepare Biscuits: Preheat oven to 425°F. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt. Cut in the cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 10 min•🌡️ 425 - 3
Form Biscuits: Make a well in the center of the flour mixture and pour in 1 cup cold buttermilk. Mix with a fork until just combined and a shaggy dough forms. Do not overmix. Turn dough out onto a lightly floured surface and gently pat or roll to 3/4-inch thickness. Fold the dough in half, then pat or roll again to 3/4-inch thickness. Repeat this folding and patting process 2-3 more times to create flaky layers.
⏱️ 10 min - 4
Cut and Bake Biscuits: Using a 2 1/2-inch biscuit cutter, cut out 4 biscuits, re-rolling scraps once if necessary. Place biscuits on a baking sheet lined with parchment paper, ensuring sides are touching for softer biscuits or slightly separated for crispier edges. Whisk 1 egg and 1 tablespoon water for an egg wash. Brush tops of biscuits with egg wash. Bake for 15-18 minutes, or until golden brown and cooked through. Let cool slightly on a wire rack.
⏱️ 20 min•🌡️ 425 - 5
Prepare Dredging Station: While biscuits bake, prepare the chicken dredging station. In a shallow dish, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon baking powder. In another shallow dish, whisk 2 eggs and 1/4 cup water. Remove chicken from buttermilk marinade, letting excess drip off.
⏱️ 10 min - 6
Fry Chicken: Heat 6 cups peanut oil in a large Dutch oven or deep skillet over medium-high heat to 350°F. Dredge each chicken thigh first in the seasoned flour mixture, shaking off excess, then dip in the egg mixture, and finally back into the flour mixture, pressing firmly to ensure a full coating.
⏱️ 5 min•🌡️ 350 - 7
Cook Chicken: Carefully place 2 chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden brown and crispy. Remove chicken to a wire rack set over a baking sheet to drain, and season lightly with salt immediately. Repeat with remaining chicken.
⏱️ 15 min•🌡️ 350 - 8
Make Hot Honey Sauce: In a small saucepan, combine 1/2 cup honey, 2 tablespoons hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, and 1 tablespoon butter. Bring to a simmer over medium heat, stirring until butter is melted and ingredients are well combined. Remove from heat.
⏱️ 5 min - 9
Make Honey Butter: In a small bowl, combine 1/2 cup softened unsalted butter, 2 tablespoons honey, and 1 tablespoon powdered sugar. Mix until smooth and creamy.
⏱️ 5 min - 10
Assemble Sandwiches: Slice each biscuit in half horizontally. Spread a generous amount of honey butter on the cut sides of both biscuit halves. Place a fried chicken thigh on the bottom biscuit half. Top with a spoonful of pimento cheese, allowing it to melt slightly from the heat of the chicken. Drizzle generously with hot honey sauce. Place the top biscuit half on top.
⏱️ 5 min - 11
Serve: Serve immediately and enjoy!