Ingredients

1½ to 2 pounds chicken tenders (or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips)

1½ cups all-purpose flour (for dredging chicken)

1 tsp kosher salt

¼ tsp black pepper

¼ tsp garlic powder

¼ tsp smoked paprika

1 large egg + 2 tablespoons water (beaten)

Vegetable oil (canola or peanut, for frying)

2 cups all-purpose flour (for biscuits)

1 Tbsp baking powder

1 tsp kosher salt (for biscuits)

¼ tsp baking soda

½ cup (1 stick) cold butter

¾ cups buttermilk

¼ cup unsalted butter (melted, for brushing biscuits)

1 cup honey

2 tsp crushed red pepper flakes

1 Tbsp apple cider vinegar

Instructions

Step 1: Fill a large pot with about 2 inches of vegetable oil and heat over medium until it reaches 365-375°F. Alternatively, drop a pinch of flour into the oil – it should sizzle.

Step 2: In a large bowl, mix 1½ cups flour, 1 tsp salt, black pepper, garlic powder, and smoked paprika. In a separate dish, whisk together the egg and water. Dredge chicken pieces in the flour mixture, shake off excess, dip in egg, then back in flour. Set aside.

Step 3: Fry chicken in batches (2-4 pieces at a time) for 8-10 minutes or until golden brown and cooked through. Transfer to paper towels to drain.

Step 4: Preheat oven to 450°F and line a baking sheet with parchment paper or a silicone mat.

Step 5: In a large bowl, combine 2 cups flour, baking powder, 1 tsp salt, and baking soda. Cut cold butter into small cubes or shred it, then work it into the dry ingredients until the mixture resembles coarse crumbs.

Step 6: Stir in buttermilk with a rubber spatula until a soft dough forms. Turn dough onto a floured surface and gently fold it into a rectangle three times, flattening and folding each time.

Step 7: Use a floured 2.5-inch biscuit cutter to cut out 10-12 biscuits from the dough, gathering scraps and re-rolling as needed.

Step 8: Bake biscuits for 15-17 minutes or until lightly golden. Brush warm biscuits with melted butter.

Step 9: For the hot honey, combine honey and crushed red pepper flakes in a small saucepan. Simmer over medium heat, then remove from heat and stir in apple cider vinegar. Cool before use.

Step 10: To assemble, split biscuits in half. Place a piece of fried chicken on each biscuit half, drizzle generously with hot honey, and serve with pickles if desired.

Tips & Variations

Use shredded chicken breasts if you prefer a chunkier texture or want to stretch the chicken further.

Adjust crushed red pepper flakes in hot honey according to your spice preference.

For a tangier biscuit, substitute buttermilk with plain yogurt mixed with a little milk.

Serve with pickles or slaw to add a refreshing crunch to the sandwich.

FAQs

Can I make the hot honey ahead of time?

Yes, hot honey can be made up to a week in advance and stored in the refrigerator. Just warm it slightly before drizzling over the chicken.

What can I use instead of buttermilk for the biscuits?

If you don’t have buttermilk, mix ¾ cup milk with 1 tablespoon lemon juice or white vinegar and let it sit for 5 minutes before using as a substitute.