Fried Chicken Thighs & Biscuits Recipe

Name: Fried Chicken Thighs & Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fried Chicken Thighs; 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; Biscuits; 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; Toppings; Chopped pickled green tomatoes, local honey

Servings: persons

Fried Chicken Thighs
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
Biscuits
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
Toppings
Chopped pickled green tomatoes, local honey

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 325u00b0. 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 450u00b0. 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 450u00b0 for 15 to 16 minutes or until golden brown. Split biscuits; fill each with 1 cooked chicken thigh and desired toppings.

2539

kcal

Calories

186

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Fried Chicken Thighs, 8 skinned and boned chicken thighs (about 2 1/4 lb.), 1 teaspoon salt, 1/2 teaspoon pepper, and more.

Yes, Fried Chicken Thighs & Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fried Chicken Thighs & Biscuits

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