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Pizza & Sandwiches

Hot Honey Chicken Biscuits

Oven-crisped chicken tucked into warm buttermilk biscuits with a glossy hot honey drizzle. Prepared biscuit dough keeps this version practical for a weekend brunch.

By Honey & Heat Kitchen · Last updated

Prep
15 min
Cook
25 min
Total
40 min
Serves
4
Heat
Medium

Flaky biscuit · Crisp chicken · Brunch heat

Flaky buttermilk biscuits filled with crispy chicken and glossy hot honey on a white plate
Illustrative image (AI-generated); your dish may look different.

Ingredients

Servings: 4

Quantities for 4 servings

0 of 10 ingredients prepped

Tap to mark prepped · 0/10

Prep timer

15:00

Ready

LET’S MAKE SOMETHING GOOD

The method

  1. 01

    Heat the oven to 425°F (220°C) for chicken. Bake biscuits separately according to their package temperature and timing; keep them warm. The estimate assumes biscuits bake alongside chicken only if package guidance allows.

  2. 02

    Season the cutlets with salt and paprika. Place flour, egg beaten with water, and panko in three separate dishes.

  3. 03

    Coat chicken in flour, egg, then panko. Place on an oiled baking sheet and drizzle with the remaining oil. Discard breading that touched raw chicken.

  4. 04

    Bake for 18–22 minutes, turning halfway, until each cutlet reaches 165°F (74°C). Continue cooking if needed.

    Step timer

    18:00

    Ready

  5. 05

    Split the fully baked biscuits. Add chicken and drizzle with hot honey, then serve warm.

Times are estimates. Check doneness and any required internal temperature before serving.

A little sweet. A little heat. All yours.

STOCK YOUR SWEET-HEAT KITCHEN

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Tools for this recipe

Baking sheet & wire rack

Airflow around wings for crisp, golden skin.

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Instant-read thermometer

Check doneness instead of relying on cooking time alone.

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Cast-iron skillet

A hot surface for quick shrimp dinners and savory sears.

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