For the Buttermilk Biscuits:

• 2 cups all-purpose flour: The foundation of our biscuits. All-purpose flour provides the right balance of gluten for a tender yet structured biscuit. For the best results, ensure your flour is fresh and hasn’t been sitting in your pantry for too long. Properly measured flour is key – spoon it into your measuring cup and level it off with a knife, avoiding scooping directly from the bag which can pack the flour and lead to dry biscuits.
• 1 tablespoon baking powder: This is our leavening agent, responsible for the light and airy texture of the biscuits. Use fresh baking powder for optimal rise. Check the expiration date to ensure it’s still active. Double-acting baking powder is generally recommended for biscuits as it provides lift both during mixing and baking.
• 1 teaspoon baking soda: Baking soda reacts with the buttermilk to create additional leavening and a slightly tangy flavor that complements the richness of the biscuits. Like baking powder, freshness is important.
• 1 teaspoon salt: Salt is crucial for flavor development in baked goods. It enhances the sweetness of the honey and balances the richness of the butter. Don’t skip it!
• 1/2 cup (1 stick) unsalted butter, very cold and cubed: Cold butter is the secret weapon for flaky biscuits. The cold fat creates steam during baking, resulting in layers and a tender crumb. Ensure your butter is truly cold – you can even freeze it for a few minutes before cubing if your kitchen is warm. Unsalted butter allows you to control the overall salt level of the recipe.
• 3/4 cup cold buttermilk: Buttermilk adds moisture, tenderness, and a subtle tang to the biscuits. Its acidity also helps activate the baking soda. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5 minutes until slightly thickened. However, real buttermilk will provide the best flavor and texture.

For the Crispy Chicken:

• 1.5 pounds boneless, skinless chicken thighs: Chicken thighs are preferred over breasts for this recipe due to their higher fat content, which keeps them juicy and flavorful even when fried or baked. They also stand up well to the hot honey sauce. You can use chicken breasts if preferred, but be mindful not to overcook them to prevent dryness.
• 1 cup buttermilk, for soaking: A buttermilk soak tenderizes the chicken and helps the breading adhere better. It also adds a subtle tang that complements the other flavors.
• 1 cup all-purpose flour, for breading: Provides the base for our crispy breading. You can also use a mix of all-purpose and bread flour for extra crispiness.
• 1/2 cup cornstarch: Cornstarch contributes to the extra crispy texture of the chicken coating. It helps to create a light and delicate crust.
• 2 teaspoons paprika: Adds color and a mild smoky flavor to the chicken breading. Smoked paprika can be used for a deeper smoky note.
• 1 teaspoon garlic powder: Enhances the savory flavor of the chicken.
• 1 teaspoon onion powder: Adds another layer of savory depth.
• 1 teaspoon cayenne pepper (or more to taste): Provides a touch of heat that complements the hot honey. Adjust the amount to your spice preference. You can also use chili powder or a blend of spices.
• 1 teaspoon salt: Seasons the chicken and the breading.
• 1/2 teaspoon black pepper: Adds a touch of warmth and complexity.
• Vegetable oil, for frying (or oven-safe alternative): Vegetable oil has a neutral flavor and high smoke point, making it ideal for frying chicken. You’ll need enough oil to reach about 1 inch deep in your skillet. For a healthier option, you can bake the chicken, but frying will yield the crispiest results.

For the Hot Honey:

• 1/2 cup honey: The star of our sauce! Use a good quality honey with a flavor you enjoy. Different types of honey (clover, wildflower, buckwheat) will impart slightly different flavor nuances. Local honey is often a great choice.
• 2 tablespoons hot sauce (such as Frank’s RedHot or your favorite): This is where the “hot” in hot honey comes from. Frank’s RedHot is a classic choice that provides a balanced heat and vinegary tang. You can use your favorite hot sauce, adjusting the amount to your desired spice level. Consider experimenting with different hot sauce varieties for unique flavor profiles.
• 1 tablespoon apple cider vinegar: Apple cider vinegar adds a touch of acidity that balances the sweetness of the honey and the heat of the hot sauce, creating a more complex and nuanced flavor. White vinegar can be substituted if needed.
• 1/2 teaspoon smoked paprika (optional, for extra smokiness): Enhances the smoky notes in the hot honey and complements the paprika in the chicken breading.
• 1/4 teaspoon garlic powder: Adds a subtle savory depth to the hot honey.
• Pinch of salt: Balances the sweetness and enhances the overall flavor of the hot honey.