Fried Chicken Biscuit

Instructions

1. 1

   Marinate the Chicken

   • In a medium bowl, combine the chicken thighs and 1 cup of buttermilk. Ensure the chicken is fully submerged.
   • Cover and refrigerate for at least 30 minutes, or up to 4 hours for more tender results.
2. 2

   Prepare and Bake the Biscuits

   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
   • In a large bowl, whisk together 2 cups of all-purpose flour, baking powder, sugar, and 0.75 tsp of salt.
   • Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
   • Pour in 0.75 cup of cold buttermilk and stir with a fork until a shaggy dough forms. Do not overmix.
   • Turn the dough onto a lightly floured surface. Gently pat and fold the dough over on itself 3-4 times to create layers. Pat down to a 1-inch thickness.
   • Using a 3-inch round cutter, press straight down to cut out 4 biscuits. Avoid twisting the cutter. Place biscuits on the prepared baking sheet.
   • Bake for 12-15 minutes, until they are tall and golden brown on top.
3. 3

   Prepare the Dredge and Frying Station

   • While the biscuits bake, prepare the chicken coating. In a shallow dish, whisk together 1.5 cups of all-purpose flour, 1.5 tsp of salt, black pepper, paprika, garlic powder, and onion powder.
   • In a large, heavy-bottomed skillet (cast iron is ideal), pour vegetable oil to a depth of about 1 inch. Heat over medium-high heat until a thermometer reads 350°F (175°C). Set a wire rack over a baking sheet nearby for draining the cooked chicken.
4. 4

   Dredge and Fry the Chicken

   • Take one piece of chicken from the buttermilk marinade, allowing the excess to drip off, but leaving it moist.
   • Dredge the chicken thoroughly in the seasoned flour mixture, pressing firmly to ensure a thick, even coat. Shake off any excess.
   • Carefully place the coated chicken into the hot oil, laying it away from you. Fry 2 pieces at a time to avoid overcrowding the pan and lowering the oil temperature.
   • Fry for 4-6 minutes per side, until deep golden brown, crispy, and the internal temperature reaches 165°F (74°C).
   • Transfer the cooked chicken to the wire rack to drain. Repeat with the remaining chicken pieces, ensuring the oil returns to 350°F between batches.
5. 5

   Assemble and Serve

   • Carefully split the warm biscuits in half.
   • Place one piece of hot fried chicken on the bottom half of each biscuit.
   • Drizzle with honey, if desired, and place the top of the biscuit on.
   • Serve immediately for the best texture and flavor.