Ingredients
For the Fried Chicken
- 1-1/2 to 2 pounds chicken tenders (or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips)
- 1-1/2 cups all-purpose flour
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 large egg + 2 tablespoons water (beaten)
- Vegetable oil (canola or peanut oil, for frying)
For the Buttermilk Biscuits
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1/4 tsp baking soda
- 1/2 cup (1 stick) cold unsalted butter
- 3/4 cups buttermilk
For the Hot Honey
- 1 cup honey
- 2 tsp crushed red pepper flakes
- 1 Tbsp apple cider vinegar
- 1/4 cup unsalted butter (melted, for brushing biscuits)
Instructions
- Prepare the Fried Chicken: In a large bowl, combine 1-1/2 cups flour, salt, pepper, garlic powder, and smoked paprika. In a separate dish, whisk the egg and water together. Dredge the chicken strips in the seasoned flour, shaking off excess, then dip into the egg mixture, and dredge again in the flour. Set aside.
- Heat the Oil: Fill a large pot with about 2 inches of vegetable oil and heat over medium to reach 365-375°F. Test heat by dropping a little flour; if it sizzles immediately, the oil is ready.
- Fry the Chicken: Fry the chicken in batches, 2-4 pieces at a time, until golden brown and cooked through, about 8-10 minutes per batch. Transfer cooked chicken to a paper towel-lined plate to drain.
- Make the Buttermilk Biscuits: Preheat oven to 450°F and line a baking sheet with parchment paper. In a large bowl, whisk together 2 cups flour, baking powder, salt, and baking soda. Cut cold butter into small cubes or shred it, then work it into the dry ingredients until coarse crumbs form. Stir in buttermilk until a soft dough forms.
- Shape the Biscuits: Turn the dough onto a lightly floured surface. Gently knead and pat into a rectangle. Fold into thirds, turn, gather crumbs, and repeat folding two more times. Use a floured 2.5-inch biscuit cutter to cut 10-12 biscuits from the dough, re-patting scraps as needed.
- Bake Biscuits: Place biscuits on baking sheet and bake 15-17 minutes until lightly golden. Remove and brush hot biscuits with melted butter.
- Prepare the Hot Honey: In a small saucepan, combine honey and crushed red pepper flakes. Simmer over medium heat briefly, then remove from heat and stir in apple cider vinegar. Allow to cool to room temperature.
- Assemble: Split each biscuit in half, place a piece of fried chicken on the bottom half, drizzle generously with hot honey, then top with the biscuit halves. Optionally serve with pickle slices.
- Serve and Enjoy: Enjoy these flavorful chicken biscuits warm, perfect for a hearty breakfast, lunch, or casual dinner.
Notes
- Be careful when frying chicken in hot oil; maintain the oil temperature between 365-375°F for best results.
- If using chicken breasts, slice into uniform strips for even cooking.
- For extra flaky biscuits, keep butter cold and handle dough gently.
- The hot honey can be made ahead and refrigerated; warm gently before serving.
- Serve with pickles or coleslaw for added texture and flavor contrast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American