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Nashville hot chicken on biscuit with honey and pickles.

It starts healthy. Really. It starts with boneless skinless chicken breasts.

You’ll want to place them between parchment paper and pound them, so the breast has an even thickness. This will make cooking more consistent. 

chicken breast sliced in half

It will also make the breast large enough, so you can cut it into two pieces for two servings. 

chicken breast dredged in milk and flour

All fried chicken includes a dunk in a buttermilk bath and seasoned flour.

Today, I didn’t have any buttermilk, so I combined some Greek yogurt with milk. Ta da. Instant buttermilk. I also added an egg and hot sauce. 

The flour is seasoned with my chicken rub. I also added cornstarch to help create extra crispy skin. 

I love fried chicken crust, so I give my breasts a double dunk. First in the milk, then the flour and repeat. I’ve been known to do a triple dunk, but today, we’re making chicken and biscuits, so two times is plenty. 

two chicken breasts frying

Heat a skillet of oil to about 350F degrees. I use my Thermoworks Thermapen IR to check the temp. Depending on the size of your skillet, you can cook 2-3 breasts at a time. Just don’t overcrowd the pan. 

It’ll take about 5 minutes for the bottom to get golden brown. Then, give them a flip and cook about another 5 minutes, to an internal temp of 165F. You can use the Thermapen IR to check that temp, too. 

At this point, you could slap the fried chicken on a brioche bun with some pickles and spicy mayo and you’d have a copycat Popeye’s chicken sandwich. But we’re taking this chicken and biscuits sandwich to Nashville not New Orleans. 

friend chicken dunked in Nashville hot honey sauce

The secret to Nashville Hot Chicken is combining hot oil and Nashville Hot Rub. The oil has to be hot to keep your chicken crispy. For this recipe, I’m also adding honey to the dunk. That’s what makes it sticky, sweet and spicy. 

Now, we can make our chicken and biscuits sandwich. I bake my homemade biscuits just as I’m dropping the last batch of chicken into the fryer. Then, slice the biscuit in half, add a Nashville hot honey chicken breast, some bread and butter pickles and more hot honey. Don’t forget those napkins.

4.50 from 8 votes

Nashville Hot Honey Chicken and Biscuits

You're gonna need some extra napkins and maybe a bib for this insanely delicious sticky, sweet, spicy sandwich of chicken and biscuits.
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings: 6



  • Pound the chicken breasts between two sheets of parchment paper, so they have an even thickness. Cut each in half.
  • In a medium bowl, combine the yogurt, milk, egg and hot sauce. Add the chicken and soak. Refrigerate while you make the biscuits.
  • In another bowl, combine the flour, cornstarch and chicken rub.
  • Remove the chicken from the milk bath. Shake off any excess liquid. Dredge in the flour. Shake off excess. Return to the milk bath. And then dredge one more time in the flour mixture.
  • Place on a wire rack over a sheet pan and repeat with the rest of the chicken.
  • Add about 1 1/2 inches of oil to a large skillet. Heat to 350F degrees.
  • Add 2-3 pieces of chicken and fry for about 10 minutes, flipping once, until it reaches an internal temperature of 165F degrees.
  • Repeat with the rest of the chicken. Start baking the biscuits while the last batch of chicken is frying.
  • Place the chicken on a clean wire rack over a sheet pan.
  • Ladle out 1 cup of the hot oil into a bowl. Be careful it will be hot. Stir in the honey and Nashville Hot Rub.
  • Dunk the chicken into the hot honey. Return to the wire rack.
  • Serve on hot biscuits with bread and butter pickles. Pour on more hot honey, if you like it extra sticky.


Calories: 763kcalCarbohydrates: 110gProtein: 36gFat: 20gSaturated Fat: 3gCholesterol: 105mgSodium: 919mgPotassium: 766mgFiber: 3gSugar: 46gVitamin A: 1015IUVitamin C: 4mgCalcium: 208mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Main Course, Snack
Cuisine: American
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Hey BBQ Family

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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