Ingredients:

  • 4 boneless, skinless chicken thighs (about 1 pound / 450g)
  • 1 cup (240ml) buttermilk
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • Salt and pepper to taste
  • 4 tablespoons (60g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (480ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 3/4 cup (180ml) buttermilk

Instructions:

  1. Combine chicken, buttermilk, garlic powder, onion powder, salt, and pepper in a bowl. Cover and marinate in the fridge for at least 10 minutes.
  2. Preheat the oven to 450°F (230°C). In a bowl, whisk together flour, baking powder, baking soda, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in buttermilk until just combined. Knead gently and roll out to 1-inch thickness, then cut into rounds.
  3. Heat oil in a skillet over medium heat. Remove chicken from marinade, season with salt and pepper, then cook until golden brown and juices run clear (about 7-8 minutes each side). Remove chicken and let rest; then slice.
  4. In the same skillet, melt butter and whisk in flour, cooking until golden. Gradually stir in chicken broth and heavy cream, cooking until thickened. Season with salt and pepper.
  5. Place biscuits on a baking sheet and bake for 12-15 minutes, or until golden brown.
  6. Plate sliced chicken, ladle gravy over the top, and serve biscuits on the side.