Fried Chicken Biscuits with Rosemary Hot Honey

45 Minutes
4 Hours, 45 Minutes


Serves 8 (serving size: 1 biscuit, 1 chicken thigh, 1 tsp. Rosemary Hot Honey) 


Rosemary Hot Honey

  • 1/2 cup honey
  • 1 red Fresno chile, thinly sliced crosswise
  • 1 rosemary sprig, plus more for garnish

Fried Chicken

  • 4 cups whole buttermilk
  • 1 tablespoons grated fresh garlic
  • 2 teaspoons celery seeds
  • 1 teaspoon black pepper
  • 5 teaspoons kosher salt, divided
  • 8 boneless, skinless chicken thighs (about 2 lb.)
  • 2 cups (about 8 1/2 oz.) all-purpose flour
  • 1 tablespoon smoked paprika
  • Canola or peanut oil


  • 1/2 cup (4 oz.) salted butter
  • 2 1/2 cups (about 10 5/8 oz.) all-purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 3/4 cups whole buttermilk

How to Make

  1. Prepare the Rosemary Hot Honey: Combine honey, chile slices, and rosemary sprig in a small saucepan; bring to a simmer over medium-low. Reduce heat to low, and cook until flavors have infused, about 1 hour. Pour through a fine wire-mesh strainer, and discard solids. Keep at room temperature until ready to use.
  2. Prepare the Fried Chicken: Combine buttermilk, garlic, celery seeds, black pepper, and 4 teaspoons of the salt in a shallow dish; add chicken thighs, and rub to coat. Cover and marinate in refrigerator 4 hours, turning occasionally.
  3. Combine flour, paprika, and remaining 1 teaspoon salt in a separate shallow dish. Remove chicken from marinade; discard remaining marinade. Dredge chicken in flour mixture, shaking off excess. Place chicken on a plate.
  4. Heat oil to 325°F in a large cast-iron skillet or Dutch oven. Add chicken, in batches, and cook until deep golden brown and crisp and a thermometer inserted into thickest portion of chicken registers 165°F, 15 to 17 minutes. Transfer chicken to a plate lined with paper towels.
  5. Prepare the Biscuits: Preheat oven to 450°F. Place butter and 1 tablespoon Rosemary Hot Honey in an 8- x 8-inch microwave-safe baking dish. Microwave on HIGH until butter melts, about 90 seconds. Combine flour and baking powder in a medium bowl; add buttermilk, and stir until a loose dough forms. (Batter will be a bit sticky.) Transfer dough to prepared baking dish, spreading evenly with a knife or the back of a spoon. (Butter will run over the top of the dough.) Score biscuit dough to make 9 squares. Bake in preheated oven until golden brown and top springs back when touched, 20 to 25 minutes. Cut into squares, and serve with Fried Chicken and remaining Rosemary Hot Honey.