Easy Hot Honey Chicken Biscuits

The pot lid rattles and you know dinner is almost ready. It’s that kinda sound you catch every time when your pressure cooker’s doing its thing. You peek in just for a sec but you remember, slow release is key or the chicken won’t be that tender pull you’re waiting for.

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The kitchen smells like sweet, spicy heaven–that hot honey sauce kinda teasing your nose a bit before the first bite. You wait, watching the steam cues carefully, and when the valve hiss finally stops, it’s game on. You grab the biscuits and think about that buttery, flaky goodness about to meet some extra heat on your plate.

When you slice in, all the flavors meld just right. Sweet, spicy, crispy fried chicken that’s just the right tender pull thanks to that pressure cooker magic you broke the rules on using. Those biscuits soak up every drop of honey and juice, making you wanna dive right back in for another piece.

What Makes Pressure Cooking Win Every Round

• You get tender, juicy chicken real quick without standing over a stove.
• It locks in flavors like nobody’s business, no soggy coating risk.
• The steam cues show you exactly when it’s ready, no guesswork.
• Quick release lets you control finish time, so nothing overcooks.
• Crunchy fried finish is easy after the quick pressure cook step.
• You save loads of cleanup time with one pot doing most of the work.
• It’s perfect for busy days when dinner's gotta come together fast.

The Complete Shopping Rundown

• 3 chicken breasts sliced into halves or thirds for even cooking.
• ¾ cup creamy Greek yogurt to help tenderize and add tang.
• 1 cup milk to mix with your marinade and make it smooth.
• 1 egg, beaten, helps bind all your flavors together.
• 2 teaspoon hot sauce, for that bite that wakes you up without burning you down.
• 2 cups all-purpose flour for dredging your chicken in crispy goodness.
• ¾ cup cornstarch adds that crisp crust you’ll love.
• 2 tablespoon Girls Can Grill Chicken Rub brings smoky, spicy depth.
• Oil for frying, you want it deep enough to crisp but not heavy.
• ½ cup honey mixed with ¼ cup Nashville Hot Chicken rub to drizzle over that fried perfection.
• 6 flaky homemade biscuits to soak up every tasty drop.
• Bread and butter pickles for that cool bite contrast, optional but highly recommended.

The Full Pressure Cooker Journey

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• First, you slice your chicken breasts into uniform halves or thirds so everything cooks evenly and fast.
• Next, whisk up your marinade mixing Greek yogurt, milk, beaten egg, and hot sauce together in a bowl. Then toss the chicken in and cover it, refrigerate for at least an hour to soak in all that flavor.
• While chicken’s chillin, mix flour, cornstarch, and that Girls Can Grill Chicken Rub in a bowl. This is your crispy coating powder ready to make that fried crunch.
• When the time's ready, pull chicken from marinade letting the excess drip off so your coating sticks nicely.
• Dredge each piece in that dry flour mixture pressing it real good so it holds.
• Heat oil in a deep skillet or fryer to 350 degrees Fahrenheit. You want it hot enough to fry fast without sogginess.
• Fry chicken pieces in batches for 8 to 10 minutes till golden brown and cooked through. Drain on paper towels to keep crispy.
• Warm honey slightly, then drizzle over your fried chicken with that Nashville Hot Chicken rub. Serve alongside warm fluffy biscuits and pickles for the full experience.

Easy Tweaks That Make Life Simple

• If you’re short on time, marinate chicken overnight so flavors really get mellow and juicy.
• Swap biscuits for store-bought flaky ones when you wanna save a step but keep that homemade vibe.
• Press the quick release after pressure cooking to keep that perfect tender texture without overcooking.
• Use a cast iron skillet for frying to hold heat steady and get the crispiest crust ever.

That First Bite Moment

You break that biscuit in half and catch the steamy air filled with honey sweetness and spicy rub. The chicken’s crispy crust crackles just a little when you bite in.

The tender pull of the chicken hits your tongue next, juicy and packed with just the right heat. You can feel the honey’s mellow sweetness balancing the spices perfectly.

Each bite leaves you wanting another, that buttery biscuit soaking up the sauce is pure comfort in every mouthful. The pickles add just enough tang to give your taste buds a cool little break.

It’s like a cozy southern meal wrapped up in one plate, y’all, quick thanks to that pressure cooker doing most the hard work.

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Keeping Leftovers Fresh and Ready

• Pop leftovers in an airtight container and store in the fridge to keep chicken juicy and biscuits from drying out.
• To reheat, wrap biscuits in foil and warm them in the oven for soft, fresh-like texture.
• Reheat chicken in an air fryer or oven to revive the crunch instead of the microwave which makes it soggy.
• For longer storage, freeze chicken pieces without sauce in a single layer on a tray before putting in freezer bags.

Your Most Asked Questions Answered

• Can I use thighs instead of breasts? Yeah, thighs work great and stay juicier but you might adjust cooking time a bit since they can be thicker.
• What if I don’t have Girl’s Can Grill rub? No worries, use your favorite chicken seasoning and add a pinch of cayenne for that spicy kick.
• Why do I gotta do slow release? Slow release helps keep the chicken tender and soak up flavors without drying out or toughening the coating.
• Do I really need oil for frying? For that signature crunch, yes, oil’s needed but you don’t need a ton if you’re careful.
• Can I skip the marinating? You can but marinating makes chicken way more tasty and tender so I don’t recommend skipping it if you can help.
• How long does this usually take total? It’s about an hour or so if you count marinating, cooking, and frying but recipes like this are worth every minute, trust me.

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Nashville Hot Honey Chicken and Biscuits Pressure Cooker Recipe

This quick-and-crispy pressure cooker chicken is drenched in sweet, spicy honey and paired with buttery homemade biscuits. It’s a one-pot Southern comfort meal with juicy pull-apart chicken and flaky layers of flavor.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Cuisine Mediterranean

Servings 6 people

Calories 763 kcal

Equipment

• 1 Mixing bowl for marinade and dredging
• 1 Skillet or fryer for frying chicken
• 1 Wire rack to drain fried chicken

Ingredients

  

Main ingredients

• 3 chicken breasts sliced into halves or thirds
• ¾ cup Greek yogurt creamy
• 1 cup milk
• 1 egg beaten
• 2 teaspoon hot sauce
• 2 cups all-purpose flour
• ¾ cup cornstarch
• 2 tablespoon Girls Can Grill Chicken Rub
• oil for frying enough to crisp
• ½ cup honey warm
• ¼ cup Nashville Hot Chicken rub
• 6 flaky homemade biscuits
• bread and butter pickles optional but recommended

Instructions

 

Instructions

• Slice chicken breasts into even halves or thirds for faster, even cooking.
• Mix Greek yogurt, milk, beaten egg, and hot sauce in a bowl. Add chicken and refrigerate for at least 1 hour.
• Combine flour, cornstarch, and chicken rub in a separate bowl for dredging.
• Remove chicken from marinade, letting excess drip. Dredge in flour mixture and press to coat.
• Heat oil in skillet to 350°F. Fry chicken pieces 8–10 minutes until golden and fully cooked. Drain on paper towels.
• Bake biscuits while frying the final chicken batch.
• Carefully ladle out 1 cup hot oil and stir in honey and Nashville Hot Chicken rub to make sauce.
• Dunk chicken in hot honey sauce, place on biscuits, and serve with pickles. Drizzle extra sauce if desired.

Notes

Serve on warm biscuits and top with extra honey drizzle. Pickles optional but highly encouraged for a tangy crunch.