Ingredients:

  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 tablespoon (15ml) baking powder
  • 1 teaspoon (5ml) baking soda
  • 1 teaspoon (5ml) kosher salt
  • ½ cup (115g) cold unsalted butter, cubed
  • 1 cup (240ml) cold buttermilk
  • 2 tablespoons (30ml) melted butter, for brushing
  • 1 ½ pounds (680g) boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 cup (240ml) buttermilk
  • 1 tablespoon (15ml) hot sauce (e.g., Frank's RedHot)
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1 teaspoon (5ml) smoked paprika
  • 1 teaspoon (5ml) kosher salt
  • ½ teaspoon (2.5ml) black pepper
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons (10ml) baking powder
  • 1 teaspoon (5ml) kosher salt
  • ½ teaspoon (2.5ml) black pepper
  • Vegetable oil, for frying (about 4 cups / 950ml)

Instructions:

  1. Prepare the Chicken Marinade: Whisk together buttermilk, hot sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Marinate chicken in the mixture for at least 30 minutes (or up to 4 hours) in the fridge.
  2. Make the Biscuit Dough: Whisk together flour, baking powder, baking soda, and salt. Cut in cold butter using a pastry blender until the mixture resembles coarse crumbs. Gently stir in cold buttermilk until just combined.
  3. Shape the Biscuits: Turn dough out onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold the dough in thirds like a letter. Repeat this process 3-4 times to create layers. Pat the dough to 3/4-inch thickness. Cut out biscuits using a biscuit cutter or knife.
  4. Chill the Biscuits: Place the biscuits on a parchment-lined baking sheet and refrigerate for at least 15 minutes.
  5. Prepare Chicken Breading: In a separate bowl, whisk together flour, baking powder, salt, and pepper for the chicken breading.
  6. Bread the Chicken: Dredge each piece of marinated chicken in the flour mixture, pressing to adhere.
  7. Fry the Chicken: Heat vegetable oil in a cast iron skillet or Dutch oven to 325°F (160°C). Carefully add chicken to the hot oil in batches, being careful not to overcrowd the pan. Fry for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  8. Drain the Chicken: Remove the fried chicken with tongs and place it on a wire rack lined with paper towels to drain excess oil.
  9. Bake the Biscuits: Preheat oven to 450°F (232°C). Brush the tops of the chilled biscuits with melted butter. Bake for 12-15 minutes, or until golden brown.
  10. Assemble the Biscuits: Slice the warm biscuits in half horizontally. Place a piece of crispy fried chicken inside each biscuit.
  11. Serve Immediately: Drizzle with honey or hot honey (optional) and serve with pickles, if desired.