Fried Chicken Biscuits

This dish is the ultimate in comfort food. Definitely a special occasion meal- my excuse was Valentine’s Day dinner. 🙂 It’s a 3-inch buttermilk biscuit slathered in honey butter, filled with fried chicken, and then sprinkled with hot sauce. I modified the recipe to “lighten” it… ever so slightly… (Wasn’t it healthier because we ate it with green salad?!?) I substituted chicken thighs for chicken cutlets (our preference), used 1/2 the suggested amount of honey butter, and sautéed the chicken in minimal oil versus frying in 1/2-inch deep oil. The recipe was adapted from Pies-N-Thighs in Brooklyn, NYC, via Bon Appetit. My brother is a huge fan of this restaurant! A perfect meal with Whoopie Pies for dessert.

Yield: 4 to 5 Servings (4-5 biscuits)

For the Fried Chicken:

• 1 cup buttermilk
• 1 tablespoon hot sauce (I used Sriracha)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon cayenne pepper
• 4 skinless, boneless chicken cutlets OR 5 skinless, boneless chicken thighs, cut into cutlets (about 1½ lb. total), pounded to ¼” thickness
• Vegetable oil (for sautéing or frying; about 1/2 cup to 2½ cups)
• 2 cups panko (Japanese breadcrumbs)
• Freshly ground black pepper

For the Honey Butter:

• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 T honey
• 1/4 teaspoon kosher salt

For the Biscuits:

• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon sugar
• 1/8 teaspoon baking soda
• 2 3/4 cups all-purpose flour, plus more
• 3/4 cups (1 1/2 sticks) chilled unsalted butter, cut into pieces
• 3/4 cups chilled buttermilk
• 1 large egg, beaten to blend

For Serving:

• 4 or 5 Pies-N-Thighs Biscuits
• Hot sauce (I used Sriracha)

1. Prepare the Chicken: Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.  DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
2. Prepare Honey Butter: Mix butter, honey, and salt in a small bowl until smooth; set honey butter aside.
3. Make the Biscuits:
   • Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
   • Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
   • Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
   • Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 20-25 minutes (on convection) or up to 30–35 minutes.
4. Pour oil into a large skillet, preferably cast iron, to generously coat the bottom of the pan to sauté or to a depth of ½” to fry, and heat over medium-high heat until oil bubbles immediately when a little panko is added.
5. Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 1 1/2 to 2 minutes per side. (I cover the pan with a splatter screen to decrease the mess.) Transfer chicken to a paper towel–lined baking sheet to drain.
6. To Serve: Split biscuits and spread one side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.

One Year Ago:

• Swiss Chard Stuffed Shells

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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