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!
- 2 cups buttermilk
- 1 clove garlic grated
- 2 tsp celery seeds
- 1 tsp black pepper
- 2 tsp kosher salt
- 1 cup all-purpose flour
- 1/2 tbsp smoked paprika
- 1 tsp kosher salt
- canola or peanut oil for deep frying.
Gather all ingredients before starting the recipe.
- Combine 2 cups buttermilk, 1 clove garlic, 2 tsp celery seeds, 1 tsp black pepper, and 2 tsp kosher salt and pour the marinade into a resealable plastic bag.
- Add 4 whole skinless boneless chicken thighs to marinade and message to combine and make sure all surfaces are covered.
- Refrigerate for 4 hours, turning occasionally.
- Combine 1 cup all-purpose flour, 1/2 tbsp smoked paprika, and 1 tsp kosher salt and mix.
- Add oil to a deep frying pan to come halfway up to the pan and heat over medium high heat for 2-3 minutes, or until a small bread cube rises to the top of the oil and starts to sizzle.
- Add a few drops of marinade mixture to 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 of excess.
- 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 registers165℉.
- Remove chicken to a wire rack.
- 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.