The chicken biscuit is one of the best sandwiches in existence. The arguments in favor of this statement are pretty simple: fried chicken on top of a delicious biscuit. Enough said! The trouble is it seems pretty labor-intensive to try to do it at home.
Never fear! We’ve got a recipe for fried chicken thighs to pair with our buttermilk biscuits to make this ultimate in breakfast sandwiches.
Here’s the recipe and watch the video for a super fast demonstration on how they’re done.
Fried chicken thighs
4 boneless, skinless chicken thighs
1 cup all-purpose flour
2 t paprika
1/2 t cayenne
1 t granulated garlic
1/2 t dried thyme
1/2 t onion powder
1 cup buttermilk
High heat oil (we used peanut oil, but safflower or good quality vegetable oil would likewise do the trick)
Cast iron skillet
Soak the thighs in buttermilk, then preheat enough oil to fill the skillet roughly halfway. Mix dry ingredients. Ideally, the oil should approach 425 – use a candy thermometer to take the guess work out of things. Remove each chicken thigh from the buttermilk bath individually, using your dry hand to dredge. Fry 6-8 minutes, pausing to flip each piece halfway through.
Serve with hot sauce, honey, spicy pickles, or any combination thereof.