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.
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.