Pulled Honey BBQ Chicken Biscuit Sandwiches

These pulled honey BBQ chicken biscuit sandwiches layer sticky, smoky chicken onto warm homemade buttermilk biscuits. The recipe makes eight hearty sliders for lunch, game day, or a casual gathering.

Makes: 8 biscuit sandwiches

Pulled Honey BBQ Chicken Ingredients

• 1/2 cup all-purpose flour
• 1 tablespoon ground cumin
• 1 tablespoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 4 chicken legs
• 1/2 cup vegetable oil
• 4 cups Honey BBQ Sauce, divided
• 8 buttermilk biscuits, recipe below

Buttermilk Biscuit Ingredients

• 2 1/4 cups all-purpose flour, divided
• 2 tablespoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 cup cold unsalted butter, cut into small pieces
• About 1 cup buttermilk, plus more for brushing
• 2 tablespoons melted butter

How to Make the Buttermilk Biscuits

1. Preheat the oven. Heat the oven to 375°F. Line a baking sheet with parchment.
2. Cut in the butter. Pulse 2 cups flour, baking powder, and salt in a food processor. Add the cold butter and pulse about 10 times, until the pieces are no larger than small peas.
3. Mix the dough. Transfer to a bowl and work in 3/4 cup buttermilk. Add more as needed, only until the dough comes together.
4. Cut the biscuits. Pat or roll the dough 1 inch thick on a surface dusted with the remaining 1/4 cup flour. Cut with a 2 1/4-inch biscuit cutter and place on the baking sheet. Gently gather the scraps once and cut the remaining biscuits.
5. Bake. Brush the tops with buttermilk and bake for 20 to 25 minutes, until golden. Brush with melted butter.

How to Make Pulled Honey BBQ Chicken

1. Season the chicken. Combine the flour, cumin, cayenne, black pepper, chili powder, garlic powder, and salt in a shallow bowl. Dredge the chicken legs in the mixture.
2. Brown the chicken. Heat a large oven-safe skillet over medium-high heat and add the vegetable oil. Brown the chicken skin-side down, then turn and cook the other side for 2 to 3 minutes.
3. Finish in the oven. Transfer the skillet to a 375°F oven. Cook until the thickest part of each chicken leg reaches at least 165°F, away from the bone.
4. Glaze the chicken. Toss the cooked chicken with 3 cups Honey BBQ Sauce. Place skin-side down on a hot stovetop grill or grill pan for 3 to 4 minutes, until the sauce is sticky. Check again that the chicken remains at least 165°F.
5. Cool safely. Transfer the chicken to a clean container and refrigerate promptly until cool enough to handle.
6. Pull and sauce. Remove and discard the skin and bones. Shred the meat and mix it with the remaining 1 cup Honey BBQ Sauce.
7. Assemble. Split each biscuit and add about 1/4 cup pulled chicken. Replace the biscuit tops and serve warm.

Serving and Spice Tips

• The tablespoon of cayenne makes this boldly spicy; reduce it to taste if serving a mixed crowd.
• Make the Honey BBQ Sauce and biscuits ahead, then warm them before assembly.
• Serve with pickles or a crisp slaw to balance the rich biscuit and sweet-spicy sauce.

Start with Georgia Wildflower Honey

Georgia Wildflower Honey brings balanced floral sweetness to homemade BBQ sauce and stands up well to smoky spices.

Shop Georgia Wildflower Honey

Use a food thermometer when cooking poultry. Raw honey should not be given to infants under one year of age.