Description
Crispy fried chicken thighs marinated in buttermilk and a blend of spices, served inside flaky buttermilk biscuits and topped with a silky hot honey butter and tangy bread and butter pickles. This comforting Southern-style dish perfectly balances heat, sweetness, and savory flavor for an irresistible meal.
Ingredients
For the Fried Chicken
- 2 cups low-fat buttermilk
- 2 tablespoons kosher salt
- 4 boneless, skinless chicken thighs
- 2 cups all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- Vegetable oil, as needed for frying
For the Hot Honey Butter
- 8 tablespoons unsalted butter, softened at room temperature
- 3 tablespoons honey
- 1 tablespoon hot sauce (such as Crystal hot sauce)
For Serving
- 4 buttermilk biscuits
- Bread and butter pickles, as needed
Instructions
- Marinate the Chicken: In a large mixing bowl, whisk together the buttermilk and kosher salt until combined. Submerge the chicken thighs in the buttermilk mixture. Cover and refrigerate for at least 1 hour, preferably overnight, to tenderize and infuse flavor.
- Prepare the Flour Mixture: When ready to cook, whisk together the all-purpose flour, garlic powder, onion powder, black pepper, cayenne pepper, and paprika in a large bowl until evenly combined.
- Heat the Oil: Fill a large, heavy-bottomed cast iron pan or Dutch oven with vegetable oil to a depth of about 1 inch. Heat the oil over medium-high heat to 350°F (175°C), ideal for frying.
- Dredge the Chicken: Remove each chicken thigh from the marinade, letting excess drip off. Thoroughly coat the chicken in the seasoned flour mixture, shaking off any excess flour.
- Fry the Chicken: Carefully place the coated chicken thighs into the hot oil. Fry, turning as necessary, until each piece is golden brown on all sides and cooked through, approximately 8 minutes total. Use a cooling rack set over a baking sheet or paper towels to drain excess oil once cooked.
- Make the Hot Honey Butter: In the bowl of a stand mixer fitted with the whisk attachment, combine the softened butter, honey, and hot sauce. Whisk until the mixture is completely smooth and well incorporated. Alternatively, whisk by hand until creamy.
- Assemble and Serve: Split each buttermilk biscuit and place a fried chicken thigh inside. Top with about a tablespoon of the hot honey butter and add bread and butter pickles to taste. Close the biscuit and serve immediately while still warm.
Notes
- Marinating the chicken overnight enhances tenderness and flavor but a minimum of 1 hour still works well.
- Use a deep-frying thermometer to maintain the oil temperature at 350ºF for evenly cooked, crispy chicken without excess oil absorption.
- Adjust the amount of cayenne pepper and hot sauce in the hot honey butter for desired heat level.
- Bread and butter pickles add a nice sweet tang that balances the spicy fried chicken and butter.
- For easier cleanup, use a wire rack over a baking sheet when draining the fried chicken instead of paper towels.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
