Hot Honey Chicken Biscuit Sandwich with Spicy Honey Butter

Why You’ll Love This Recipe

• Ultra-crispy, craggy fried chicken thanks to a buttermilk soak and flour–cornstarch dredge.
• Flaky, tender biscuits with real buttery layers you can pull apart.
• Balanced heat: a sweet-spicy honey-butter that coats every bite without overwhelming.
• Weeknight-friendly prep with make-ahead biscuit dough and quick 30-minute chicken marinade.

Grocery List

• Produce: Fresh dill (optional garnish), lemon wedges (optional, for serving)
• Dairy: Buttermilk, unsalted butter
• Pantry: All-purpose flour, baking powder, baking soda, sugar, kosher salt, black pepper, paprika (smoked or sweet), garlic powder, onion powder, cayenne, hot sauce, honey, crushed red pepper flakes, neutral frying oil, dill pickle chips

Full Ingredients

For the Flaky Buttermilk Biscuits (makes 4–6 biscuits)

• 2 cups (240 g) all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 8 tablespoons (1 stick/113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup cold buttermilk, plus up to 1/4 cup more as needed
• 1 tablespoon buttermilk (or melted butter) for brushing

For the Crispy Buttermilk Chicken Thighs

• 4 boneless, skinless chicken thighs (4–5 oz each)
• 1 cup buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons kosher salt
• 2 teaspoons paprika (smoked or sweet)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon baking powder
• 1.5 quarts neutral oil (canola/vegetable/peanut) for frying

For the Spicy Honey-Butter

• 4 tablespoons (56 g) unsalted butter
• 1/3 cup honey
• 1–2 teaspoons hot sauce
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon smoked paprika
• Pinch fine salt

For Assembly

• 12–16 dill pickle chips
• Optional: flaky salt for finishing

Step-by-Step Instructions

Step 1: Marinate the chicken

In a medium bowl, whisk 1 cup buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes and up to 12 hours. If marinating longer than 2 hours, remove from the fridge 20 minutes before frying to take the chill off.

Step 2: Make the biscuit dough

Heat the oven to 450°F with a rack in the middle. In a large bowl, whisk the flour, baking powder, baking soda, salt, and sugar. Work in the cold butter with a pastry cutter or fingertips until pea-sized bits remain. Drizzle in 3/4 cup cold buttermilk and stir just until a shaggy dough forms. If dry flour remains, add up to 1/4 cup more buttermilk, 1 tablespoon at a time.

Step 3: Laminate and cut the biscuits

Turn the dough onto a lightly floured surface. Pat into a 3/4-inch-thick rectangle. Fold the dough like a letter (in thirds), rotate 90 degrees, and pat out again. Repeat 4–5 times to build flaky layers. Pat to 3/4 inch thick and cut 4–6 rounds with a 2 1/2–3-inch cutter, pressing straight down (no twisting). Gather scraps, gently re-pat, and cut remaining biscuits. Arrange on a parchment-lined sheet, sides touching for tall rise. Brush tops with 1 tablespoon buttermilk.

Step 4: Bake the biscuits

Bake at 450°F for 13–16 minutes until deep golden on top and the sides show distinct layers. Rotate the pan halfway through for even browning. Transfer to a rack and cool 5 minutes before splitting.

Step 5: Mix the dredge and coat the chicken

In a shallow dish, combine flour, cornstarch, 2 teaspoons kosher salt, paprika, garlic powder, onion powder, cayenne, and baking powder. Lift each thigh from the marinade, letting excess drip off. Dredge thoroughly, pressing to form craggy bits. Set coated thighs on a rack and let rest 10 minutes so the crust hydrates and adheres.

Step 6: Fry the chicken

Pour 1.5 quarts oil into a Dutch oven or deep skillet to a depth of 1 1/2 inches. Heat to 350°F over medium-high heat. Fry 2 thighs at a time, adjusting heat to maintain 325–350°F, 3–4 minutes per side (6–8 minutes total), until deeply golden and the internal temperature reaches 165°F. Transfer to a wire rack set over a sheet pan. Keep warm in a 200°F oven while you fry the rest.

Step 7: Make the spicy honey-butter

In a small saucepan over low heat, melt 4 tablespoons butter. Stir in honey, 1–2 teaspoons hot sauce, red pepper flakes, smoked paprika, and a pinch of salt. Warm just until glossy and pourable, 1–2 minutes; do not boil. Taste and adjust heat with more hot sauce if desired.

Step 8: Assemble the sandwiches

Split warm biscuits. Swipe the cut sides with spicy honey-butter. Add a crispy chicken thigh and 3–4 dill pickle chips. Drizzle a little more honey-butter over the chicken, sprinkle with flaky salt if you like, cap with the biscuit top, and serve immediately.

Pro Tips

• Rest the coated chicken 10 minutes before frying to lock on a nubbly, extra-crispy crust.
• Use a thermometer: 350°F oil and 165°F internal temp are the keys to juicy chicken and shatter-crisp coating.
• Fold the biscuit dough 4–5 times, not more, to develop layers without overworking.
• Smoked paprika in both dredge and honey-butter adds a subtle barbecue aroma without a smoker.
• To keep biscuits tall, place them touching on the baking sheet so they support each other’s rise.

Variations

• Air Fryer Chicken: Spray dredged thighs lightly with oil and air fry at 375°F for 14–16 minutes, flipping at 10 minutes, until 165°F.
• Nashville-Style Heat: Double the cayenne in the dredge and add 1 teaspoon cayenne to the honey-butter for extra kick.
• Sweet Heat Maple: Swap half the honey for pure maple syrup and add a pinch of cinnamon to the honey-butter.

Storage & Make-Ahead

Biscuits: Freeze unbaked cut biscuits on a sheet pan, then store up to 2 months; bake from frozen at 450°F for 15–18 minutes. Baked biscuits keep 2 days at room temperature; rewarm at 350°F for 6–8 minutes. Fried chicken: Best day-of, but leftovers keep 2 days refrigerated; re-crisp on a rack at 375°F for 10–12 minutes. Honey-butter: Refrigerate up to 1 week; warm gently to loosen. Do not reuse marinade; discard after the chicken is removed.

Nutrition (per serving)

Approximate per sandwich: 860 calories; 49 g fat; 62 g carbohydrates; 29 g protein; 1,200 mg sodium; 2 g fiber. Values will vary based on oil absorption and biscuit size.