Fried Chicken Thighs & Biscuits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Two Southern icons make the ultimate sandwich, generously topped with pickled green tomatoes and local Raleigh honey. Ingredients:
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 |
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 |
chopped pickled green tomatoes, local honey |
Directions:
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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