1 Picture
Ingredients
- Chicken cutlets
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 skinless, boneless chicken cutlets (about 1 1/2 lb. total), pounded to 1/4” thickness
- Honey butter and assembly
- 1/2 cup(1 stick) unsalted butter, room temperature
- 1/4 cup honey
- 1/2 teaspoon kosher salt, plus more
- Vegetable oil (for frying; about 2 1/2 cups)
- 2 cups panko (Japanese breadcrumbs)
- Freshly ground black pepper
- 4 Pies-N-Thighs Biscuits (see below)
- Hot sauce (for serving)
- Pies-N-Thighs Biscuits
- 3 Teaspoons baking powder
- 2 1/2 teaspoons kosher salt
- 1 Teaspoonn sugar
- 1/4 Teaspoon Baking Soda
- 5 1/2 Cups all-purpose flour, pllus more
- 1 1/2 Cups (3 sticks) chilled unsalted butter, cut into pieces
- 1 1/2 cups chilled buttermikl
- 1 large egg, beaten to blend
Details
Servings 4
Adapted from bonappetit.com
Preparation
Step 1
DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.
honey butter and assembly
Mix butter, honey, and ½ tsp. salt in a small bowl until smooth; set honey butter aside.
Pour oil into a large skillet, preferably cast iron, to a depth of ½” and heat over medium-high heat until oil bubbles immediately when a little panko is added.
Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel–lined baking sheet to drain.
Split biscuits and spread each side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.
Pies-N-Thighs Biscuits
Preheat oven to 375 degrees. Pulse baking powder, salt, sugar, baking soda, and 5 1/2 cups flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
Pat out dough on a lightly floured surface unti 1 1/4 inch thick. Cut out biscuits with a 3 inch biscuit cutter, rerolling scraps once.
Pleace biscuits on a parchment-lined baking sheet and brush tops with egg. Bake unstil golden brown, 30-35 miniutes.
Review this recipe