Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

Inspired by Ashley Christensen
Recipe by Southern Living April 2012

Gallery

Credit: Becky Luigart-Stayner; Styling: Annette Joseph

Recipe Summary

hands-on:
40 mins
total:
1 hr 5 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • 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.

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

Source

Beasley's Chicken + Honey, Raleigh, NC

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