![]() ![]() ![]() Fry each piece of chicken for about 4-5 minutes per side, until the chicken is golden brown and registers 170F on an instant-read thermometer. Heat about an inch of oil in a skillet over medium high heat until it’s shimmering. (Your oven should still be hot from the biscuits! You’ll keep your fried chicken pieces in the oven to stay warm and crispy while you finish setting your table or wiping kids’ butts or whatever it is you have to do while you try to make dinner.) I double dipped each piece to get lots of crunch (so dip once more in the egg and then the crackers.) Set aside till you’re done with all the pieces before frying. Dip the thighs in the flour first, then the egg/buttermilk mixture, then the cracker crumbs. Take the chicken out and pat dry with paper towels. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly. Add the chicken pieces and toss and turn to coat. Bake until golden, 12 to 15 minutes.ġ pound boneless, skinless chicken thighs trimmed and cut in halfīuttermilk brine (we use Serious Eat’s Southern Fried Chicken for nearly every fried chicken recipe we do):Ģ tablespoons freshly ground black pepperġ box Chicken in a Biskit crackers, pulsed fine in a food processorĬombine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Dip the top of each round in melted butter and arrange on the baking sheet. Gather dough scraps and continue to make rounds. Cut into rounds, 2 1/2 inches in diameter. Turn dough onto a floured surface, mound it into a ball and, using your hands, press it to a thickness of about 3/4 inch. (I ended up using two additional tablespoons, or half the unused cream.) If the dough is not soft or easily handled, fold in the remaining 1/4 cup cream, little by little. Sift two cups flour, the baking powder, salt and (if using) sugar into a large bowl. Melt butter in a small pot or microwave dish, and set aside. Line a baking sheet with parchment paper. Enjoy and let me know if you love it as much as we did!įor the Biscuits* (taken from Smitten Kitchen – which looks a lot like the scone recipe I use from America’s Test Kitchen – both are awesome and yield similar results):Ģ cups (250 grams) all-purpose flour, plus more for dusting the surface The rest doesn’t take that long – about an hour from baking the biscuits through frying the chicken. ![]() Start this the night before you want to eat it so that you can get your chicken in the brine. It’s an old cracker (well, not literally, but the brand is old!) I can remember these crackers as a kid and I honestly hadn’t bought a box since, but for this little project, it’s well worth it. They have a sweet/savory flavor combo that I’ve tasted in other crackers, but this one, in my opinion, was the first of its kind and remains the best. Have you ever had Chicken in a Biskit crackers? If you haven’t, you should try them. And a made a side of carrot “fries” to go along with everything. So we did it! Matt put the chicken thighs in the brine the night before but the meal itself took less than an hour from start to finish. And it really wasn’t that difficult! We had the idea a while back and thought it was too good of a play on words to not do it. It was one of the best little chicken sandwiches I’ve ever had. Served on top of a fluffy cream biscuit and finished off with a spread of salted maple butter. Buttermilk-brined chicken thighs, breaded in ground up Chicken in a Biskit crackers and fried. ![]()
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