For this born and bred New Yorker, I always assumed that there were some regional specialties beyond my reach. That you needed to be a “native” to truly master certain local cuisine. So when I came upon the recipe for Pies ‘n’ Thighs seriously amazing chicken biscuits, I was overcome with excitement. Although I had only visited the famous eatery once before, the memory of their perfectly fried chicken cutlets – sandwiched on perfect buttermilk biscuits that had been slathered with (perfect) honey butter – haunted me still.
I’m thrilled to bits to be sharing this recipe with you all today, and you will be equally thrilled to have it in your repertoire. All three components – the chicken, biscuits, and honey butter – are stellar on their own. But together? You have the makings of the most transcendent comfort food ever … wherever you live.
Pies ‘n’ Thighs Chicken Biscuits
from Bon Appetit
- 1 c. buttermilk
- 1 T. hot sauce, plus additional for serving
- ½ t. kosher salt
- ¼ t. pepper
- ¼ t. cayenne
- 4 skinless, boneless chicken cutlets (1 ½ lbs), pounded to ¼” thickness
- 2 ½ c. vegetable oil
- 2 c. Panko
- ½ c. butter, room temperature
- ¼ c. honey
- ½ t. kosher salt
- 3 t. baking powder
- 2 ½ t. kosher salt
- 1 t. sugar
- ¼ t. baking soda
- 5 ½ c. flour
- 1 ½ c. (3 sticks) unsalted butter, grated on the large holes of a box grater and kept frozen till ready to use
- 1 ½ c. buttermilk
- 1 egg, beaten to blend
- Marinate the chicken: Combine buttermilk, hot sauce, salt, pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours or up to overnight.
- Prepare the honey butter: Mix butter, honey, and salt in a small bowl until smooth; keep refrigerated till ready to use.
- Prepare the biscuits: Preheat oven to 375 degrees F. Combine baking powder, salt, sugar, baking soda, and flour in a large bowl. Add grated butter and toss with your fingers just until combined. Use a rubber spatula to fold in buttermilk just until combined. Transfer dough to a floured worksurface and knead 6-8 times. Pat out dough till 1 ¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once. Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 30-35 minutes.
- Prepare the chicken: Pour oil into a large skillet, 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 and dredge in Panko. Fry chicken in two batches until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a wire rack set atop a baking sheet to drain.
- To serve: Split biscuits and spread each side with honey butter. Build sandwiches with biscuits, chicken, and additional hot sauce if desired.