Fried Chicken Thighs & Biscuits

Photo: Becky Luigart-Stayner; Styling: Annette Joseph
Two Southern icons make the ultimate sandwich, generously topped with pickled green tomatoes and local Raleigh honey.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 5 Minutes

Ingredients

Fried Chicken Thighs
8 skinned and boned chicken thighs (about 2 1/4 lb.)
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon onion powder
1 cup buttermilk
1 large egg
Vegetable oil
2 cups all-purpose flour
Biscuits
2 cups bread flour
2 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup butter, cut into small cubes
1 1/2 cups buttermilk
1 large egg
Parchment paper
Toppings
Chopped pickled green tomatoes, local honey

Preparation

1. Prepare Chicken: Sprinkle chicken thighs with salt and next 2 ingredients. Whisk together 1 cup buttermilk and 1 egg in a large bowl; add chicken, tossing to coat.

2. Pour oil to depth of 1 inch into a large cast-iron skillet; heat to 325°. Place flour in a shallow dish; dredge chicken in flour, shaking off excess. Fry chicken, in 2 batches, 5 to 6 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels, and keep warm.

3. Prepare Biscuits: Combine bread flour and next 4 ingredients in a large bowl. Place cubed butter in a zip-top plastic freezer bag. Freeze flour mixture and butter separately 10 minutes or until well chilled. Whisk together 1 1/2 cups buttermilk and 1 egg in a small bowl.

4. Cut chilled butter into flour mixture with a pastry blender or fork until crumbly. Add buttermilk mixture, stirring just until dry ingredients are moistened.

5. Preheat oven to 450°. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Pat or roll dough to 1-inch thickness; cut into 8 squares, and place on a parchment paper-lined baking sheet.

6. Bake at 450° for 15 to 16 minutes or until golden brown. Split biscuits; fill each with 1 cooked chicken thigh and desired toppings.

Note:

Inspired by Ashley Christensen,

Beasley's Chicken + Honey, Raleigh, NC,

April 2012