Chicken fat does triple duty in this weeknight dinner recipe to yield crisp skin, golden toast, and a schmaltzy dressing. When cooking the chicken, we start with a cold pan because it encourages gentle, thorough rendering of the tasty fat, which you’ll use for the bread and greens. Keeping the thighs skin side down the whole time allows the skin to get extra crispy while the flesh cooks through.
- 1 garlic clove, finely grated
- 2 Tbsp. fresh lemon juice, divided
- 4 skin-on, bone-in chicken thighs
- 1 small red chile, thinly sliced into rounds
- 2 Tbsp. extra-virgin olive oil
- 2 ½"-thick slices of bread
- 2 small endive, leaves separated
Preheat oven to 450°. Mix garlic and 1 Tbsp. lemon juice in a medium bowl to combine. Pat chicken thighs dry with paper towels and place in bowl. Season with salt and toss to coat. Let chicken marinate at room temperature at least 20 minutes and up to 1 hour.
Meanwhile, bring honey and chile to a bare simmer in a small skillet over medium-low. Let hot honey cool.
Drizzle oil into a large heavy skillet, preferably cast iron, and place chicken thighs, skin side down, inside. Set over medium-high heat and cook until skin is golden brown underneath, 8–10 minutes. Transfer skillet to oven and bake chicken until cooked all the way through, 16–20 minutes. Pull chicken out of the oven and move to a plate. Save those pan juices in the skillet, though.
Place skillet with juices over medium heat and add bread. Fry bread until nicely toasted and golden brown, about 2 minutes per side. (You’re essentially making a large chicken fat–doused crouton here.) Transfer bread to paper towels to drain and sprinkle with a bit of salt.
Toss endive in a medium bowl with remaining 1 Tbsp. lemon juice and a drizzle of fat from skillet (if the pan is scorched or the drippings are all gone, use olive oil instead), season with salt, and toss to coat.
Tear the bread in half and poke it with a paring knife to create a few holes (this will help the bread soak up the chicken juices). Arrange on plates and top with chicken thighs. Scatter endive leaves around and drizzle some of the hot honey over the chicken (and the endive if you want).
Do Ahead: Chicken can be marinated 1 day ahead. Cover and chill.
Southern Fried Chicken Thighs
Fried chicken is a delicious dinnertime treat that's always a hit. But the crispy main dish is usually reserved for special occasions since it's not exactly diet food. This recipe for Southern fried chicken thighs cuts out some of the fat by using boneless, skinless meat and low-fat buttermilk. Most fried chicken recipes call for skin-on chicken, which adds flavor and moisture but also adds fat. Chicken thighs tend to remain moist and flavorful without their skin on, making them perfect for frying. While they're not exactly health food, Southern-fried chicken thighs are lower in fat than traditional fried chicken recipes without sacrificing texture or flavor.
Plan ahead so you can marinate the meat for a couple of hours in buttermilk and spices. When it comes time to eat, the chicken only takes a few minutes to fry up. The secret to great fried chicken is three-fold: a soak in a flavorful marinade, oil at the proper temperature, and the correct frying time. Serve the chicken thighs fresh out of the pan with traditional sides like mashed potatoes or potato salad, or use to make a fried chicken sandwich.
How to Serve Oven Fried Chicken Thighs
I already mentioned you&rsquore going to want honey butter chilli sauce right? Ok, cool.
Because these thighs are boneless, they are fab to use in a multitude of ways. I eat them both hot and cold although I do prefer them served hot.
These thighs can top a salad, be used as a burger, become part of brunch along with waffles and maple syrup, stuffed in a wrap or just eaten as they are.
It does depend how you are serving the thighs as to how many you serve in a portion. I am likely to want at least 2 for a main meal unless there is a significant amount of other elements to the dish. In a wrap or regular size burger, just one would be fine. I&rsquom greedy so I&rsquom still going with 2!
This will depend somewhat on the size of your chicken thighs however. Not all chickens are created equal so you will need to make a judgement call.
Nashville-Style Hot Chicken
Recipe adapted from Carla Hall's Southern Kitchen, Brooklyn, New York, NY
Yield: 4 to 6 servings
Prep Time: 20 minutes, plus brining time
Cook Time: 1 hour and 30 minutes
Total Time: 1 hour and 50 minutes, plus brining time
For the Brine:
1 cup sliced dill pickles
1 habanero pepper, stem removed
For the Hot Chicken:
2 teaspoons sweet paprika
1 teaspoon ground cayenne pepper
½ teaspoon finely ground black pepper
About 4 cups canola oil, for frying
For the Spicy Oil:
3 tablespoons cayenne pepper
3 teaspoons smoked paprika
3 teaspoons sweet paprika
6 to 8 slices white bread
1. Make the brine: Place the chicken in a gallon-size Ziploc bag. In a blender, combine the pickles, pickle juice, water, habanero pepper, salt and sugar, and mix on medium speed until smooth. Pour the brine over the chicken and seal the bag. Chill for 4 to 8 hours.
2. Remove the chicken from the brine and lay the thighs in a single layer, skin-sides up, on a wire rack set over a rimmed baking sheet. Chill, uncovered, for 1 hour.
3. Make the hot chicken: In a large bowl, combine the flour, paprika, cayenne, salt and black pepper. Dredge the chicken thighs in the seasoned flour, then pat them between your hands to shake off excess. Return the chicken to the wire rack, reserving the seasoned flour, and chill another 30 minutes.
4. Meanwhile, make the spicy oil: In a large saucepan, combine the cayenne, smoked and sweet paprika, cumin, garlic powder, salt and sugar. Place over medium heat and toast until fragrant, stirring often, 2 minutes. Slowly add the oil and heat for 10 minutes, then remove from the heat and keep warm. Make ahead: Let the oil cool to room temperature, then store in the fridge, covered, for up to 2 weeks.
5. Dredge the chicken thighs in the reserved flour once more and return them to the wire rack. Chill in the fridge for a final 30 minutes.
6. Line a clean rimmed sheet tray with a clean wire rack and set aside. Attach a deep-fry thermometer to a large cast-iron skillet, and fill it with oil to a ½-inch depth. Place the skillet over medium-high heat until a thermometer registers 365°. Working in 2 batches, lay the chicken thighs in the hot oil, skin-sides down and away from you, and cook until the bottoms are deep golden brown, 5 to 6 minutes. Carefully flip and continue to cook until the each chicken thigh is deep brown, and a meat thermometer inserted into the deepest part of the thigh registers 160°, another 6 minutes. Transfer the chicken to the wire rack and repeat with the remaining thighs.
7. Using a large slotted spoon, dunk the fried chicken into the hot oil, turning to coat both sides.
8. To serve, lay the bread slices on a large platter and top with the fried chicken and pickles.
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground red pepper
- 8 skinless, boneless chicken thighs
- Cooking spray
- 6 tablespoons honey
- 2 teaspoons cider vinegar
Combine first 6 ingredients in a large bowl. Add chicken to bowl toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Tips for Making Air Fryer Boneless Chicken Thighs
Since this recipe is fairly simple, there are just a few cooking tips to keep in mind. These tips are really simple, but they&rsquoll absolutely make a huge difference in your final product. So be sure to read over these tips before making these air fried chicken thighs.
Create a thick coating for the chicken
When you&rsquore dipping the chicken in the buttermilk and eggs, make certain to get those wet ingredients all over. This is because this is the binding agent that will hold on to the dry mixture of flour and breadcrumbs as well.
If you don&rsquot have enough wet mixture on your chicken, it&rsquos not going to be able to hold the appropriate amount of dry ingredients, either. This is important because if your coating isn&rsquot right, you&rsquoll end up with sort of baked chicken instead of air fryer boneless chicken thighs.
Spray your air fryer basket with non-stick spray
If you&rsquore worried about your chicken sticking to the air fryer basket, spray it with a non-stick cooking spray. I love to use coconut oil or extra virgin olive oil but it&rsquos really up to you.
Be sure to spray a nice, even coating, but don&rsquot overspray, either. The trick is using nice even strokes. Think of it as sort of like using a can of spray paint.
Flip the air fried boneless chicken thighs once you see the golden brown coloring on the skin
Even though you&rsquore going to be setting your air fryer timer to cook the chicken, still peek and use your visual cues as well. This recipe does require you to cook both sides of the chicken face down in the air fryer basket so you will need to flip and cook halfway through.
Even with flipping the chicken halfway through, the recipe remains totally easy.
Crispy Honey Buffalo Chicken Thighs
If you&rsquore looking for a fun new chicken recipe, I&rsquove got you covered with these crispy honey buffalo chicken thighs. These are the perfect way to satisfy your craving for slightly sweet and spicy, and they feature perfectly crispy skin and only FIVE ingredients! They&rsquore budget-friendly, gluten-free, and low-carb.
First, let&rsquos talk about the crispy skin.
I&rsquom a huge fan of crispy chicken skin. Whether with oven BBQ chicken or whole roast chicken, I always try my hardest to achieve a cracker-like crispy outside and a juicy inside. First of all, it tastes amazing. Second of all, buying bone-in, skin-on chicken pieces will save you a lot of money, and almost always ensures perfectly cooked, juicy meat with less risk of overcooking (especially with dark meat, like these thighs).
For this recipe, I first seared the chicken in a stainless steel skillet skin side down in order to crisp it up. Then I finished it in the oven, adding hot sauce and honey at the end and spooning it intermittently over the chicken to create a sweet and spicy glaze.
I don&rsquot want to brag or anything&hellip but I&rsquom going to. This has to be some of the most delicious chicken I&rsquove ever made. I can&rsquot wait to make it again!
Perhaps my favorite thing about this recipe is that it only uses five ingredients, not including salt and pepper: chicken, hot sauce, honey, olive oil, and butter. The olive oil combined with the butter helps the skin of the chicken sear and crisp up perfectly. With only one tablespoon of honey and two tablespoons of hot sauce in the whole dish, it&rsquos not SUPER sweet or SUPER spicy. It&rsquos just right.
Most people in this world crave things like chocolate or ice cream. Not me. Well, I mean&hellip yes, I do. But more often than not, when I have a strong craving, it&rsquos for something buffalo flavored. If you are like me, I&rsquoll point you in the directions of this buffalo mushroom naan pizza and these scratch-made buffalo chicken fingers.
You can cook these in any oven-proof skillet, like cast iron or stainless steel. I preferred stainless steel for this recipe, since you have to transport it in and out of the oven a few times and it&rsquos a bit lighter and easier to maneuver. I have Calphalon Tri-Ply skillets and I LOVE them. They are heavy enough to cook food evenly and food cooks perfectly in them. If you are looking for some new cookware, I highly recommend these!
For extra credit, sprinkle the top of these chicken thighs with bleu cheese crumbles. I did that only after I took photographs, which is why it&rsquos not pictured.
Recipe: Honey Glazed Chicken Barbeque Delicious
Honey Glazed Chicken Barbeque – Whisk honey, soy sauce, and red pepper flakes in a bowl. Honey Glazed Lemon Roast Chicken Recipe. Photo "Barbeque and Honey Glazed Chicken Drumsticks" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. For starters, we rounded up the most popular knife cuts you should know, according to a chef.
By The Good Housekeeping Test Kitchen. Baked honey glazed chicken drumsticks are finger-lickin' good! Here's what you need: chicken drumsticks, chicken thighs, water, apple cider vinegar, salt, lemon pepper, onion powder, garlic powder, seasoned salt, flour, eggs, milk, hot sauce, honey, water. Yummy Honey Glazed Chicken Barbeque formula and technique is just a culmination of the little tips I`ve realized over the past 3 years. Honey Glazed Chicken Barbeque is surely a weekend cooking project, which is to state you will need a number of hours to complete it, but when you`ve got the method down you can fry several order at any given time for household picnics or perhaps to possess cool areas to eat from the refrigerator on a whim.
In this morning, I am planning to coach you on how to make Honey Glazed Chicken Barbeque DIY with simple ingredients, exactly like Chinese restaurants. My Honey Glazed Chicken Barbeque recipe is the better on the planet!
I will also educate you on how to use up leftover steamed rice and allow it to be into an appetizing, cheap, and flavorful meal for the entire family!
I tried applying slightly less water than normal, which includes been suggested elsewhere. It served only a little occasionally, but different situations, I had to include more and more water as the quinoa was cooking. Then, the dried quinoa soaked up way too much of the dressing I included later.
Can I cook Honey Glazed Chicken Barbeque?
Whether your home is all on your own or are an active parent, locating the full time and power to prepare home-cooked dishes can appear like a challenging task. At the conclusion of a frantic day, eating out or buying in might feel such as the fastest, best option. But comfort and processed food may have a substantial toll on your own temper and health.
Restaurants frequently function more food than you should eat. Several eateries serve portions that are 2 to 3 times larger compared to advised dietary guidelines. This encourages you to eat a lot more than you’d in the home, adversely affecting your waistline, body stress, and danger of diabetes.
When you prepare your possess dinners, you have more control within the ingredients. By preparing on your own, you are able to make certain that you and your loved ones eat fresh, nutritious meals. This can help you to check and experience healthier, increase your energy, support your weight and mood, and boost your sleep and resilience to stress.
You can cook Honey Glazed Chicken Barbeque using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Honey Glazed Chicken Barbeque:
- Prepare of Chicken fillet.
- You need 1 tbsp of honey.
- You need 1 tbsp of brown sugar.
- It’s 2 tbsp of butter.
- Prepare 2 tbsp of barbeque sauce.
- You need 1 dozen of petit potatoes.
- You need 4 stalks of spinach.
- Prepare 1 of tomatoe slice.
- It’s 5 pcs of garlic chopped.
- Prepare 1 of small onion chopped.
- You need of Salt.
- You need of Pepper.
This simple honey glazed chicken is healthy (baked not fried), and it's a tasty family-friendly meal that never gets any complaints! But alas, it was this Honey Glazed Chicken recipe instead that I got from a fabulous cook/friend who graciously posted most of her dinner rotation online and tonight marks the. Spicy Honey-Glazed Chicken – the best skillet chicken dinner ever, in a spicy and sweet honey glaze. This is one of those fast and easy weeknight meals that you can whip up quickly when you get home and serve with a simple salad on the side for an easy and healthy dinner.
Honey Glazed Chicken Barbeque instructions:
- Boil petit potatoes with salted water..
- Season chicken with salt and pepper on each side. Fry in medium heat with butter until cooked and golden brown. Set aside..
- In the same pan: add one more tbsp butter. Stir fry onions and garlic..
- Add sugar and honey. Stir until sugar melts. Then add barbeque sauce..
- Add spinnach and let simmer until cooked. Then add tomatoes..
- Drain the cooked potatoes and chicken into the pan. Season with salt and pepper to taste..
- Mix until all is coated with the sauce. Serve..
Squeeze the lemon into a bowl and stir in the honey and soy sauce. Tender juicy beer can chicken glazed with a honey garlic sauce that'll make you swoon. All made in the oven in a little over an hour. I guarantee this will be one heavenly bite! I've never made beer can chicken before.
It’s cheaper to consume fast food than Honey Glazed Chicken Barbeque
At first view, it might appear that ingesting at a fast food cafe is less costly than building a home-cooked meal. But that’s seldom the case. A study from the University of Washington School of Public Wellness unmasked that people who cook at home are apt to have healthier over all food diets without larger food expenses. Yet another examine found that regular home chefs used about $60 each month less on food than those who ate out more often.
I do not know how to cook Honey Glazed Chicken Barbeque
- If you’re intimidated by the chance of planning a home-cooked supper, it’s important to consider that preparing is not an correct science.
- It’s usually perfectly OK to skip a component or substitute something for another Honey Glazed Chicken Barbeque.
- Look online or buy a standard cookbook for simple recipe ideas.
- As with such a thing, the more you make, the higher you’ll become. Even when you’re an entire novice in your kitchen, you’ll shortly grasp some fast, balanced meals.
What recipes should I use for Honey Glazed Chicken Barbeque?
Natural oils like canola, vegetable and peanut fat have larger smoking items, making them well suited for burning chicken. Find out more about choosing the right oil for frying.
What must and mustn’t be done when cooking Honey Glazed Chicken Barbeque
- Ensure every thing is icy in a sealable package or bag.
- Beef in particular needs to be effectively wrapped.
- Toast bread right from freezer, anti-waste strategy urges.
- Remember that any such thing that’s a top water material, like lettuce, won’t be the exact same after being freezing and then defrosted.
- Make an effort to freeze every thing when at their freshest. Defrost beef completely before preparing, but other things such as bread for toasting may be cooked straight from the freezer.
- Never refreeze raw meat that has been icy and then thawed – you can, but, free
ze grilled beef that was frozen when raw.
- Make certain the fridge is not packed so whole that air can’t circulate.
Strategies for getting started!
Focus on fresh, balanced ingredients. Baking sweet sweets such as for instance brownies, cakes, and snacks won’t support your wellbeing or your waistline. Equally, putting a lot of sugar or salt can transform a wholesome home-cooked food in to an detrimental one. To ensure your meals are great for you in addition to being delicious, focus on healthy ingredients and taste with spices rather than sugar or salt.
Inventory up on staples. Elements such as for example rice, pasta, olive oil, spices, flour, and inventory cubes are basics you’ll probably use regularly. Maintaining cups of tuna, beans, tomatoes and bags of freezing veggies available may be beneficial in rustling up quick dinners when you are forced for time.
Give yourself some leeway. It’s fine to burn up the grain or over-cook the veggies. Following a several tries it can get simpler, quicker, and nicer!
Fried Chicken and Biscuits
- Quick Glance
- Quick Glance
- 40 M
- 1 H, 20 M
- Serves 8
Ingredients US Metric
- For the fried chicken thighs
- 8 medium (about 2 1/4 lbs) skinless, boneless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon onion powder
- 1 cup buttermilk (regular or low-fat)
- 1 large egg
- For the biscuits
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 sticks (8 oz) butter, cold and cut into small chunks
- 1 1/2 cups buttermilk (regular or low-fat)
- 1 large egg
- For frying
- Vegetable oil
- 2 cups all-purpose flour
- For serving (optional)
- Store-bought or homemade pickles
- Local honey
- Store-bought or homemade hot sauce
- Chopped store-bought or homemade pickled green tomatoes
Sprinkle the chicken thighs with salt, pepper, and onion powder.
In a large bowl, whisk together 1 cup buttermilk and 1 egg. Add the chicken and turn to coat. Let the chicken soak while you make the biscuits.
In a large bowl, combine the bread flour, all-purpose flour, baking powder, sugar, and salt. Place the cubed butter in a resealable plastic freezer bag. Freeze the flour mixture and butter separately until chilled through, 15 to 20 minutes.
Preheat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
In a small bowl, whisk together the buttermilk and egg.
Using a pastry blender or fork, cut the chilled butter into the flour mixture until crumbly. Add buttermilk mixture, stirring just until dry ingredients are moistened.
Turn the dough out onto a lightly floured surface and knead lightly 3 to 4 times. Pat or roll the dough to 1-inch (25-mm) thickness and cut into 8 rectangles.
Bake until golden brown, 15 to 16 minutes. Let cool slightly while the chicken is frying.
In a large, deep cast-iron skillet or pot over high heat, pour enough oil to reach a depth of about 1 inch (25 mm) and heat it to 325°F (163°C).
Place the flour in a shallow dish and dredge the chicken in it, shaking off any excess.
Fry the chicken in 2 batches, adjusting the heat to maintain the oil temperature, until golden brown and cooked through, 5 to 8 minutes per side.
Drain the chicken on a wire rack over paper towels.
Split the biscuits in half. Sandwich the biscuits with 1 fried chicken thigh and serve immediately with any desired toppings.
Recipe Testers' Reviews
This recipe is bulletproof. I stumbled and fumbled and messed up at every turn and this still came out really well—both the chicken and the biscuits.
The chicken was crispy on the outside and moist on the inside. The biscuits were buttery and tender. The honey added a sweet note in addition to the hint of sugar in the biscuits. Beyond the salt, we found the seasoning on the chicken to be not assertive enough, and that’s about the only shortcoming at all with the recipe. I’d probably add a sprinkling of cayenne or hot paprika and more onion powder next time.
The chicken was fried to the right doneness and brownness at 5 minutes per side. It looked like properly fried chicken! The biscuits were golden brown in 15 minutes. They were flaky, only a little crumbly, and thick enough to be split into generous halves for fried chicken sandwiches.
Gory detail interlude: The flour and butter did not seem thoroughly chilled enough at 10 minutes, nor at 15. Then I realized I forgot to preheat the oven. Then I forgot the flour and butter were in the freezer. Once the oven was preheated, I remembered the flour and butter and pulled them out of the freezer.
I’m not sure what the right length of time for the chilling is, but 15 minutes wasn’t long enough and 40 minutes was too long. It’s good I have a heat lamp that kept the chicken warm while all this played out. (I put the ingredients in the freezer just after the last of the thighs started on their second side.)
The butter was (not surprisingly) rock solid for blending. The cubes were about 1/2 inch and getting them broken down with a pastry blender was challenging. It took a while and a few pieces were larger than I wanted, but by then I was worried that the dough was overworked and wouldn’t be puffy and tender enough. It came through fine, though. While less frozen butter would have been optimal for blending, these came out looking like the photo.
Since my cast iron skillets are all pretty shallow, I used my 12” T-fal fry pan with 3” sides. There was some splatter but not too bad. Easy enough to clean up.
We topped the chicken with a drizzle of honey. These were served with a green salad and steamed broccoli, which provided a nice balance to the fat.
I love fried chicken but I don't make it at home often—it can be time-consuming and a little messy. This recipe, however, is easy to pull off in well under an hour, incredibly flaky biscuits included. The use of chicken thighs means that it's not necessary to brine the meat in order to get a tasty result and the buttermilk just increases the tenderness and flavor.
I pounded the thighs to an even thickness of 1/2 inch before seasoning. I let the thighs rest while I readied the flour mixture and butter for the freezer—putting the flour and butter into the freezer, by the way, is an absolute stroke of genius. These biscuits are the tenderest and flakiest that I've ever managed to bake. Big chunks of cold butter in the dough is a sure sign that the biscuits are going to be incredible. I put the biscuits in the oven just before I started frying the chicken and everything came together in perfect time.
The other thing that I really liked about this recipe was the relatively small amount of oil used for frying. It's manageable and the thinness of the thighs means they still cook very quickly. I was going to use my cast iron skillet but instead chose to use my risotto pan—an unorthodox choice, perhaps, but it worked like a charm and the higher sides meant that clean up was even easier.
The 2 separate parts of this recipe were fantastic—crisp and juicy chicken, amazingly tender biscuits. I did find that the thickness and sweetness of the biscuits overwhelmed the chicken next time I might just roll them a little thinner and cut 10 or 12 biscuits. I mean, what's the harm in a few extra biscuits when they're as good as these?
Pickled green tomatoes weren’t something I had on hand so I served them with a number of different condiments—mayo, dill pickles, spicy jalapeno honey, shredded lettuce, and hot sauce—and they were all a hit.
Go ahead and file this one under “Greater than the sum of its parts.” These fried chicken sandwiches met and exceeded every expectation for crispy, juicy fried chicken and sky-high, buttery biscuits on their own, but together, they were out of this world. I was actually impressed with myself at how well they turned out.
I’ve made fried chicken before and I’ve made biscuits before, but this recipe author added a few small techniques to the process which made all the difference: freezing the flour and butter to cool down the biscuit dough, and pounding the chicken for even frying. My boyfriend took one bite of the sandwich, then immediately set it down and turned to his salad which I served as a side (balance, right?). “You don’t like it?” I asked. “No,” he responded. “I love it. I want to savor it. I’m getting this salad out of the way first.” That’s a man with a dinner strategy. All this to say: try this recipe.
I think a large food processor would make quick work of cutting the butter into the flour. I don’t have one so I used my fingers but it took some effort as the cubes were quite firm. It took the warmth of my hands to get it to budge. I stuck the mixture back in the freezer to cool a few more minutes before adding the buttermilk.
The biscuit dough was crumbly, but after a little bit of working it on the counter it eventually came together. A bench scraper is recommended for forming a rectangle and cutting the biscuits.
I found that 15 minutes was exactly right to get golden brown biscuits. They had crisp corners and plush interiors.
Something acidic would make a good topping on these sandwiches. I didn’t have pickled tomatoes but I did have pickled red onions and regular old hot sauce, which did the trick.
HUNGRY FOR MORE?
#LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Spicy Fried Chicken With Honey and Pickles
CRUNCH TIME | Bread-and-butter-pickles make a cool counterpoint to the fiery spices in the chicken's breading.
CHEF MARK STEUER created this streamlined fried chicken recipe, his third Slow Food Fast contribution, with the demands of a busy restaurant in mind. Lucky for the rest of us, it translates to a quick and tasty option for home kitchens, too.
"We went through 10 trials, me and my two sous-chefs," Mr. Steuer said. "What we ended up with, while not as spicy as a Nashville hot"—the fiery style indigenous to the city of the same name—"is definitely moving in that direction."
A generous hand with seasoning is a signature of Mr. Steuer's cooking. Here copious quantities of cumin, cayenne, Tabasco and paprika eliminate the need for marinating—and skipping that traditional step accomplishes more than just saving time. "I find that when you marinate the chicken, the extra moisture turns to steam and the breading doesn't stick as well. I hate it when there is not enough crunch," he said.
These boneless chicken thighs, breaded and fried to a crisp, come with bread-and-butter pickles and a drizzle of honey to temper the spices' kick. Perfect for a dinner party, they're also an easy weeknight meal for any cook who enjoys a little heat.