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)
- 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
- 4 or 5 Pies-N-Thighs Biscuits
- Hot sauce (I used Sriracha)
- 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.
- Prepare Honey Butter: Mix butter, honey, and salt in a small bowl until smooth; set honey butter aside.
- 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.
- 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.
- 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.
- 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: