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This crunchy hot honey chicken sandwich combines three incredible components: golden fried chicken, buttery layered biscuits, and a zingy sweet-hot honey drizzle. When these elements come together, you'll get a satisfying meal that works just as well for morning eats, midday bites, or evening cravings when you want something totally decadent.
I whipped these up for my buddies during a football Sunday brunch, and they vanished in minutes—way faster than anything else I served. These days, my friends beg for them at every get-together, no matter if it's morning, noon or night.
Ingredients
- For the Fried Chicken:
- Chicken tenders or breast strips work best for fitting nicely in these handheld treats
- All purpose flour gives you that wonderful crunchy outer layer that keeps juices inside
- Kosher salt brings out every flavor without the harsh bite you might get from regular table salt
- Black pepper adds a gentle kick and complexity to your chicken coating
- Garlic powder brings rich taste without the sharpness you'd get from fresh garlic
- Smoked paprika delivers a gentle smoky undertone that plays well with the spicy honey
- Egg wash makes sure your flour mixture sticks properly to each chicken piece
- For the Buttermilk Biscuits:
- All purpose flour builds the foundation for these soft, puffy biscuits
- Baking powder and baking soda team up to give you that perfect lift
- Cold butter melts in the oven creating those amazing flaky pockets everyone loves
- Buttermilk gives a slight tang and helps your leaveners do their job
- For the Hot Honey:
- Quality honey forms your sweet foundation
- Red pepper flakes add spicy warmth as they cook with the honey
- Apple cider vinegar cuts through sweetness with a bit of tang
Step-by-Step Instructions
- Prepare the Frying Oil:
- Pour about 2 inches of oil into a big pot and warm it over medium heat. Getting the right temperature is key for crispy, not soggy or raw chicken. You want your oil around 365375°F—or just drop in a tiny bit of flour which should bubble right away when it's hot enough.
- Bread the Chicken:
- Combine all your dry stuff in a big bowl so the seasoning spreads evenly. Use a separate dish for your beaten eggs. Start by rolling chicken in flour to get a dry surface, then dunk in egg, then back in flour again for a good thick coating that'll fry up super crunchy.
- Fry in Batches:
- Don't crowd the pot—just put in 24 pieces at once so the oil stays hot. Too many pieces will cool down your oil and make greasy chicken. Look for a nice golden-brown color, usually after about 810 minutes. When done, the outside should make a nice crunch when you tap it.
- Bake the Biscuits:
- Mix all your dry stuff first, then add your cold butter. Keep that butter chilled the whole time—that's what makes steam pockets during baking and gives you those lovely layers. When mixing butter with flour, aim for little chunks about the size of peas rather than mixing it completely.
- Create Biscuit Layers:
- Folding the dough helps you get those nice separated layers in your finished biscuits. Be gentle with the dough—rough handling makes tough biscuits nobody wants. Make sure your biscuit cutter is sharp and push straight down without twisting so your biscuits can rise tall.
- Make the Hot Honey:
- Just warm your honey with pepper flakes until they're completely mixed. Don't overheat or you'll change the honey's flavor and color. Add your vinegar after taking it off the heat to keep that bright zippy flavor that balances the honey's sweetness.
- Assemble Your Sandwiches:
- Cut open those warm, fresh biscuits. Put your fried chicken on right away to warm it slightly if needed. Pour plenty of hot honey over everything so it soaks into both the chicken and biscuit, giving you amazing flavor in every single bite.
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You Must Know
The spicy honey really makes this whole dish sing. I now always keep some in my fridge. When my sister first tried it, she worried the pepper would be too hot for her, but she ended up pouring extra all over her sandwich and now makes her own batch at home to put on everything from cheese plates to dessert.
Make-Ahead Options
All the parts of this dish work great for planning ahead or having friends over. You can bread your chicken up to 8 hours before cooking and keep it in the fridge on a wire rack until you're ready to fry. This actually helps the coating stick better during cooking. You can also make the biscuit dough, cut it into rounds, and freeze them on a baking sheet. Once they're solid, toss them in a freezer bag for up to 3 months. When you're ready to cook, just add about 5 extra minutes to the baking time—no need to thaw first.
Perfect Pairings
These chicken sandwiches taste amazing on their own, but a few simple sides make them even better. Try a tangy vinegar slaw to cut through the richness. For morning meals, add some fresh fruit to balance out the heaviness. If you're serving them for dinner, some roasted potatoes or corn on the cob fits the comfort food theme perfectly. Don't forget pickle slices as mentioned in the recipe—they add that perfect sour crunch that goes so well with the sweet honey.
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Troubleshooting Tips
If your biscuits aren't puffing up like they should, your butter might be too warm. Try sticking the cut-up butter in the freezer for about 10 minutes before mixing it with the flour. When your chicken isn't getting crispy enough, your oil probably isn't hot enough. A good cooking thermometer really helps get consistent results. And if your spicy honey gets crystallized in storage, just warm it up gently in the microwave or on the stove until it's smooth again.
Common Questions
- → How hot is this spicy honey really?
It's got a gentle to medium burn that you can easily tweak by adding more or fewer red pepper flakes.
- → Can I prepare the biscuits a day early?
You bet! Just bake them ahead and warm them up at 350°F for a couple minutes before you're ready to eat.
- → What's the best oil for chicken frying?
Go with vegetable, canola, or peanut oil since they can handle high temperatures without burning.
- → Will bone-in chicken work for this?
Sure thing, but remember you'll need to fry it longer to make sure it's fully cooked.
- → What's the best way to keep leftover honey?
Let it cool down completely then put it in a glass jar in your fridge where it'll stay good for up to 2 weeks.