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Fried Chicken Biscuits with Hot Honey Butter
12 hrs
15 mins
Serves 4
Steps
- Add the buttermilk and salt to a large mixing bowl and whisk until combined. Add the chicken thighs and submerge in the buttermilk. Cover and refrigerate for at least 1 hour and up to overnight.
- When ready to fry, add the flour, garlic powder, onion powder, pepper, cayenne and paprika to a large mixing bowl and whisk to combine.
- Fill a large, heavy bottomed cast iron pan or Dutch oven with enough vegetable oil to reach 1” up the pan. Heat the oil to 350ºF.
- Working one piece at a time, remove chicken from marinade and dredge the chicken in the flour mixture, shaking off excess flour.
- Fry in the oil until the chicken is golden brown on all sides, about 8 minutes total. Remove the fried chicken from the oil and place on a cooling rack set over a baking sheet or a paper towel lined plate to drain the excess oil.
- FOR THE HOT HONEY BUTTER:
- Add the butter, honey and hot sauce to the bowl of a stand mixer with the whisk attachment and whisk until completely combined and smooth. If you don’t have a mixer you can beat the ingredients together by hand.
- FOR SERVING:
- Add a chicken thigh to each biscuit and top with a tablespoon of the hot honey butter and pickles. Close and serve immediately.
Originally published at cookingwithcocktailrings.com. Reproduced for personal collection.
