Thursday, November 21, 2013

Fried Chicken Thighs and Biscuits

This Fried Chicken Thighs and Biscuits was so amazing, it immediately became one of our favorites.  It isn't a hard recipe, but it is a little time consuming.  It came from a Southern Living Our Best Chicken Recipes magazine.  I must say the entire magazine has amazing recipes.  I had never made homemade biscuits before, so that was a little bit of a learning process.  I would definitely recommend getting a pastry blender if you don't have one before making the biscuits.  Otherwise, you should be in good shape.

Fried Chicken Thighs and Biscuits


Fried Chicken Thighs

8 boned, skinned chicken thighs
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1 cup buttermilk
1 large egg
Vegetable oil
2 cups flour


2 cups bread flour
2 cups all purpose flour
2 TB baking powder
2 TB sugar
1 tsp salt
1 cup butter sliced very thinly at room temperture
1 1/2 cups buttermilk
1 large egg
Parchment paper or wax paper





Lay chicken on a cookie sheet and sprinkle with salt, pepper, and onion powder.

Whisk egg and buttermilk together and add chicken tossing to coat.

Pour oil into a cast iron skillet to a depth of 1 inch, and heat until 325 degrees.

Put flour in a shallow dish, and dredge chicken in flour, shake off excess flour.

Then put in pan to fry.  Fry in two batches, 4 pieces at a time.  Cook until golden brown over medium heat.

Drain on wire racks over paper towels, and keep warm.


Preheat oven to 450 degrees.

Combine bread flour, all purpose flour, baking powder, sugar, and salt in a large bowl.

In a separate bowl whisk egg and buttermilk together and set aside.

With a pastry blender mix butter into flour mixture, until it is crumbly.  It is much easier if the butter is soft.

Add buttermilk mixture stirring until dry ingredients are moistened.

Turn the dough onto a lightly floured surface and knead 3 to 4 times.  I made a square and folded it over onto itself several times.

I then rolled the dough into a rectangle on parchment paper.  I rolled it big enough to make 8 rectangular biscuits.

I then moved the parchment paper to a cookie sheet and used a pizza cutter to cut my dough into rectangles.  Large enough to hold a chicken thigh.

Bake the biscuits for 15 to 16 minutes,

Pull out of the oven and split the biscuits and top with a chicken thigh and honey.

These were so good, that I'm getting hungry just thinking about them.  I hope you enjoy them as much as we did.


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  1. Oh, YES, PLEASE! These look absolutely scrumptious! The thigh is my favorite part of the chicken too. I have never done the homemade biscuit thing but my mom used to make them all of the time. I didn't appreciate her biscuits when I was a kid but sure wish she was still around today to make me some! Thanks for sharing your yummy recipe :)

  2. I don't usually like to fry food on top of the stove but I may have to make an exception. This just sounds so good! Pinned to my Man Food board because I know my husband and son would love this and be shocked if I made it! Thanks for sharing the recipe.


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