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Buttermilk fried chicken on a flaky biscuit. This Southern high calorie lunch is comfort food that makes you close your eyes with the first bite.
Marinate the chicken thighs in buttermilk with 1 teaspoon salt, 0.5 teaspoon pepper, and garlic powder for at least 1 hour (up to overnight) in the refrigerator.
In a bowl, combine the flour, remaining salt, black pepper, and paprika. Pat off excess buttermilk and dredge chicken thoroughly in the seasoned flour, pressing to adhere.
Heat canola oil in a deep skillet to 350°F (medium-high, use a thermometer). Carefully add chicken pieces and fry for about 6–8 minutes per side, turning once, until golden brown and internal temperature reaches 165°F. Rest fried chicken on a wire rack.
For the biscuits: Preheat oven to 425°F. In a mixing bowl, combine flour and baking powder. Add cold cubed butter and blend using a pastry cutter or fingertips until mixture resembles coarse crumbs. Stir in milk just until dough forms.
Turn dough onto a floured surface, gently pat 1-inch thick, and cut out 4 biscuits. Arrange on a baking sheet and bake for 12–15 minutes until tall and lightly golden. Cool slightly.
Slice each biscuit in half horizontally. Place a fried chicken piece onto the bottom half, drizzle with optional honey, then top with the other half. Serve hot.
