Hot Honey Chicken Biscuit Sandwiches with Sweet-Spicy Honey Butter
By Olivia Hayes
Prep
10 min
Cook
10 min
Total
20 min
Servings
6
Level
Easy
Simmering honey, butter, hot sauce, and a little cornstarch turns a loose mixture into a glossy glaze that clings to crisp chicken. These hot honey chicken biscuit sandwiches tuck each coated tender into a warm, fluffy buttermilk biscuit for a sweet, spicy contrast.
Cooked breaded chicken tenders keep the sandwiches quick to assemble, while buttermilk biscuits provide the soft, tender base. Butter gives the glaze its rich body, honey supplies sweetness, and garlic powder rounds out the heat from the hot sauce. The cornstarch and water are mixed separately first, creating a smooth slurry that thickens the glaze without leaving dry starch behind.
As the glaze simmers, whisk often and watch for a shiny, thickened consistency rather than a watery sauce. It is ready when it coats the back of a spoon, which means it can lightly cover the tenders instead of pooling at the bottom of the bowl. The most common problem is assembling too far ahead, because glazed chicken can soften the biscuits.
Serve the sandwiches with mashed potatoes and green beans, or choose picnic-style sides such as coleslaw or potato salad. For leftovers, keep the glazed tenders and biscuits separate, then reheat and assemble when ready to serve so the biscuit texture holds up better.
Why you'll love this recipe
- A short simmer concentrates the honey, butter, garlic, and hot sauce, giving each tender a sweet-spicy coating that stays on the chicken.
- The cornstarch slurry thickens the glaze after it is whisked smooth, so the finished sauce looks glossy instead of thin and watery.
- Using cooked breaded chicken tenders cuts preparation time while preserving the crisp coating beneath the sticky honey butter glaze.
- Buttermilk biscuits create a soft, fluffy contrast to the coated chicken, turning familiar chicken tenders into a handheld breakfast, lunch, or dinner.
- Heat remains adjustable because the hot sauce is added directly to the glaze, allowing a milder or hotter sandwich without changing the other ingredients.
- Keeping leftovers as separate components helps the biscuits retain their texture, since assembled sandwiches can become soft from the glazed chicken.
Ingredients
- •6 buttermilk biscuits
- •6 breaded chicken tenders (cooked according to package instructions)
- •0.25 cup butter
- •3 tbsp honey
- •garlic powder (pinch)
- •1.5 tsp hot sauce (or more, to taste)
- •0.25 tsp cornstarch
- •water (splash)
Instructions
- 1
Cook the breaded chicken tenders according to the package instructions.
- 2
Melt the butter in a small pot on the stove.
- 3
Add the honey, garlic powder, and hot sauce, then simmer for 2 to 3 minutes.
- 4
Mix the cornstarch and splash of water in a small bowl with a fork until evenly combined.
- 5
Pour the cornstarch slurry into the glaze and simmer for another minute or two, until glossy and thickened enough to coat the back of a spoon. Remove from the heat and set aside.
- 6
Add the cooked chicken tenders to a large mixing bowl, pour the glaze over them, and gently toss until lightly coated.
- 7
Slice the buttermilk biscuits in half and serve each with a glazed chicken tender, or two, in the center.
FAQ
Nutrition (per serving)
Calories
256
Protein
12g
Fat
13g
Carbs
22g
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