Description
Enjoy a Southern classic with crispy fried chicken thighs paired with fluffy homemade biscuits, all drizzled with a sweet and spicy hot honey sauce. Ideal for brunch or a cozy dinner!
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 3/4 cup buttermilk
- 1/2 cup honey
- 1–2 teaspoons red pepper flakes (adjust to taste)
- 1 tablespoon apple cider vinegar
Instructions
- In a large bowl, combine the buttermilk and hot sauce (if using). Whisk together until well mixed.
- Add the chicken thighs to the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- In another bowl, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and black pepper. This will be your dredging mixture.
- Once the chicken has marinated, remove it from the buttermilk and allow any excess to drip off. Dredge each piece of chicken in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour and set aside on a wire rack.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk together until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Make a well in the center of the mixture and pour in the buttermilk. Stir gently with a fork until just combined. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough out onto a floured surface and gently knead it 2-3 times until it comes together. Pat the dough into a rectangle about 1-inch thick.
- Using a biscuit cutter or a glass, cut out biscuits and place them on the prepared baking sheet. Gather any scraps, re-knead gently, and cut out additional biscuits until all the dough is used.
- Brush the tops of the biscuits with a little melted butter (optional) for a golden finish.
- Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown. Remove from the oven and let cool slightly on a wire rack.
- In a large, deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles and bubbles, its ready.
- Carefully add the dredged chicken thighs to the hot oil, working in batches if necessary to avoid overcrowding the pan. Fry for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Once cooked, transfer the chicken to a wire rack set over a baking sheet to drain excess oil. Season with a pinch of salt while still hot.
Notes
- For extra flavor, marinate the chicken overnight.
- Adjust the amount of red pepper flakes in the hot honey sauce to suit your spice preference.
- Serve the chicken and biscuits with the hot honey sauce drizzled on top for a delightful sweet and spicy kick.
- Prep Time: 60 minutes
- Cook Time: 30 minutes