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
Total:
Recipe from Southern Living

More From Southern Living

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. 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. 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. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fried Chicken Thighs & Biscuits Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy