Ingredients
Method
Preparation
- Preheat the oven to 450°F (230°C) and line a baking sheet or lightly grease it.
- In a mixing bowl, whisk together 2 cups of flour, the baking powder, and 1/2 teaspoon of salt.
- Add the cold cubed butter and work it into the flour until the mixture resembles coarse crumbs.
- Pour in 3/4 cup of milk and stir just until combined, creating a slightly shaggy dough.
- Turn the dough out onto a floured surface, pat it to about 3/4-inch thickness, and cut into rounds.
- Place the biscuit rounds on the prepared baking sheet.
Baking
- Bake biscuits for 12 to 15 minutes, until risen and golden.
- Keep the baked biscuits warm in a low oven if necessary.
Marinating and Frying Chicken
- In a bowl, place the chicken strips and marinate in 1 cup of buttermilk for at least 30 minutes.
- In a shallow dish, combine 1 cup of flour, paprika, and salt and pepper to taste.
- Remove chicken from buttermilk, letting the excess drip off, and dredge each strip in the seasoned flour.
- Heat oil in a skillet over medium heat until it reaches about 350°F.
- Fry chicken in batches for 3 to 4 minutes per side until golden and cooked through.
- Transfer fried chicken to a wire rack to drain.
Preparing the Glaze
- In a small saucepan over low heat, warm the honey until runny.
- Stir in hot sauce, adjusting to taste, and keep warm (do not boil).
Assembly
- Split the biscuits, sandwich the fried chicken inside, and drizzle with hot honey.
- Serve immediately for best texture.
Nutrition
Notes
Serve with crispy pickles, quick slaw, roasted sweet potatoes, or a simple green salad. Store leftovers separately in an airtight container for up to 3 days.