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hot chicken biscuit

All Photos: Ryan Hughley

Hot chicken biscuits drizzled with honey

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Is there a better way to eat crisp hot chicken than in a buttery, honey-topped biscuit?

While Southern biscuits and Nashville's famous hot chicken are popular independently, together they make a delectable combination.

If you've ever eaten a piping hot biscuit out of the oven or tasted Nashville's famous twist on fried chicken, then you know the joys of incredibly good food. Whether cooking for breakfast or dinner, this super simple chicken and biscuits recipe can be made quickly and isn't short on flavor.Nashville Hot Chicken
Recently Nashville hot chicken has taken off across not just the South but the country. The trick to achieving perfectly seasoned chicken is in the oil. This recipe calls for reserving a fair amount of the same oil that was used to fry the chicken and season it with additional spices. This traditional recipe uses Texas Pete and buttermilk as a brine, if that will add too much spice for you, feel free to omit this step. When you're making fried chicken for a biscuit sandwich, do keep in mind that you'll want to use boneless chicken — we prefer thighs.
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Buttermilk Biscuits
Is there any other food so closely associated with the South than buttermilk biscuits? They're buttery, flaky, and perfect with preserves, jam, or in this case, fried chicken. While it is easier to buy the canned stuff (and don't get me wrong, those are pretty darn good too) there is nothing like homemade biscuits. To make traditional buttermilk biscuits check out our tried-and-true recipe. 
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Assembly
Once both the fried chicken and biscuits are finished cooking, cut open a warm biscuit and slather it with a healthy heap of creamy butter. Place a piece of hot chicken in between a sliced open biscuit. Drizzle honey on top and serve immediately.  


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Ryan Shepard is the editor-in-chief at Southern Kitchen. Though originally from Los Angeles, she has lived in Atlanta since early 2017 and cannot imagine calling any other city home (except maybe New Orleans). Before joining Southern Kitchen's staff, Ryan worked on Capitol Hill in Washington, D.C. on public policy issues. When she's not at work, she enjoys hunting down the best Mexican food in the city and drinking whiskey, obviously. 

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