Fried Chicken Thighs & Biscuits
Fried Chicken Thighs & Biscuits requires roughly 1 hour and 5 minutes from start to finish. This main course has 1305 calories, 55g of protein, and 82g of fat per serving. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up flour, salt, pepper, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It is a rather inexpensive recipe for fans of Southern food.
Instructions
Sprinkle chicken thighs with salt and next 2 ingredients.
Whisk together 1 cup buttermilk and 1 egg in a large bowl; add chicken, tossing to coat.
Pour oil to depth of 1 inch into a large cast-iron skillet; heat to 32
Place flour in a shallow dish; dredge chicken in flour, shaking off excess. Fry chicken, in 2 batches, 5 to 6 minutes on each side or until golden brown and done.
Drain on a wire rack over paper towels, and keep warm.
Combine bread flour and next 4 ingredients in a large bowl.
Place cubed butter in a zip-top plastic freezer bag. Freeze flour mixture and butter separately 10 minutes or until well chilled.
Whisk together 1 1/2 cups buttermilk and 1 egg in a small bowl.
Cut chilled butter into flour mixture with a pastry blender or fork until crumbly.
Add buttermilk mixture, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Pat or roll dough to 1-inch thickness; cut into 8 squares, and place on a parchment paper-lined baking sheet.
Bake at 450 for 15 to 16 minutes or until golden brown. Split biscuits; fill each with 1 cooked chicken thigh and desired toppings.