Fried Chicken Biscuits With Hot Honey Butter

Fried chicken biscuits topped with flavorful hot honey butter. Crispy and tender, a real treat!

Prep Time 12

Cook Time 15

Total Time 12 15

Servings 4 people

Calories 785 kcal

2 cups low-fat buttermilk for marinating and that tangy base
2 tablespoons kosher salt gotta balance that flavor just right
4 boneless, skinless chicken thighs juicy and perfect for frying
2 cups all-purpose flour the crunchy coat for your chicken delight
2 tablespoons garlic powder add that garlicky punch
1 tablespoon onion powder subtle sweet notes packed inside
1 tablespoon freshly ground black pepper for that spicy kick
1 tablespoon cayenne pepper heat that flavor up a notch
1 tablespoon paprika smoky color and taste you’ll love
vegetable oil as needed, for frying and those crisp outsides
8 tablespoons unsalted butter softened at room temperature for the honey butter
3 tablespoons honey sweet sticky touch for the butter mix
1 tablespoon hot sauce of choice I use Crystal hot sauce
4 Buttermilk biscuits split in half lengthwise and warmed to soak in the flavors
Bread and butter pickles as needed for that tangy crunch

In a large bowl, mix the buttermilk and kosher salt. Add the chicken thighs and make sure they’re coated well. You’ll let them chill for at least 30 minutes.
In another bowl, stir together the flour, garlic powder, onion powder, black pepper, cayenne, and paprika.
Remove each chicken thigh from the marinade and dredge it thick in your flour mix.
Fry the chicken about 6-8 minutes per side until it's golden brown and cooked through.
Mix the softened butter with honey and hot sauce until smooth and spicy sweet.
Slice your warm biscuits in half. Place a fried chicken thigh on each bottom biscuit half, drizzle with hot honey butter and add bread and butter pickles.
Cap it with the biscuit top and serve immediately.

Fry the chicken in small batches to keep the oil temperature steady—this ensures a crisp, golden crust without greasiness.