There is nothing like buttermilk Southern Fried Chicken, unless it’s served with biscuits and hot honey! I was inspired to make this after ordering this dish at a local barbecue restaurant, and honestly, I was disassapointed. I just knew that there could be a much better version of this Southern classic. This is it!
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Ingredients
- 4 whole skinless boneless chicken thighs
- 1 recipe Cake Pan Honey Biscuits
- 1 recipe Rosemary Hot Honey
Marinade
- 2 cups buttermilk
- 1 clove garlic grated
- 2 tspn celery seeds
- 1 tspn black pepper
- 2 tspn kosher salt
Coating
- 1 cup all-purpose flour
- 1/2 tbspn smoked paprika
- 1 tspn kosher salt
Servings: people
Units:
Instructions
- Gather all ingredients before starting the recipe.
Marinating
- Combine marinade ingredients and pour into a resealable plastic bag.
- Add chicken thighs to the marinade and message to combine making sure all surfaces are covered.
- Refrigerate for 4 hours, turning occasionally.
Frying
- Combine flour, paprika and 1 teaspoon of salt and mix to combine.
- Add oil to a deep frying pan to come halfway up the pan and heat over medium high heat for 2-3 minutes, or until a small bread cube dropped in the oil rises to the top of the oil and starts to sizzle.
- Add a few drops of marinade mixture to the flour mixture with a fork. All you want to do is add a few drops to make a few crumbs in the flour. Remove chicken from marinade and dredge in flour mixture. Shake off excess flour.
- When oil is hot enough, add chicken to hot oil and fry until the chicken becomes a golden brown, about 8-10 minutes per side or until the chicken registers 165°.
- Remove chicken to a wire rack.
Serving
- Place chicken on a slice of Honey Cake Pan Biscuit and drizzle with Rosemary Hot Honey, then top the chicken with a second slice of biscuit and serve.