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Photo: Becky Luigart-Stayner; Styling: Annette Joseph Photo by: Photo: Becky Luigart-Stayner; Styling: Annette Joseph

Fried Chicken Thighs & Biscuits

Two Southern icons make the ultimate sandwich, generously topped with pickled green tomatoes and local Raleigh honey.

Southern Living APRIL 2012

  • Yield: Makes 8 servings
  • 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.

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Fried Chicken Thighs & Biscuits recipe

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