Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup pickle juice
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 3 tablespoons cornstarch
- 1 1/2 teaspoons sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 large egg, whisked
- 1/2 cup buttermilk, well shaken
- 4 baked store-bought or homemade biscuits
- 1/4 cup honey, warmed
Steps to Make It
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Gather the ingredients.
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Place the chicken thighs and pickle juice in a zip-top bag. Press out any air and seal the bag. Marinate the chicken, refrigerated, for 4 hours or up to overnight, rotating the bag occasionally.
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Add 1 1/2- to 2-inches of oil to a large Dutch oven or deep heavy-duty skillet, preferably cast-iron. Heat over medium-high heat to 325 F.
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Meanwhile, put the flour, cornstarch, sugar, garlic powder, onion powder, paprika, chili powder, and a pinch of salt and pepper in a rimmed shallow bowl and whisk to combine.
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Whisk together the egg, buttermilk, and a pinch of salt and pepper in a separate rimmed shallow bowl.
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Remove the chicken from the marinade (discard the marinade). Coat a piece of chicken evenly in the buttermilk mixture, shaking off any excess.
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Coat the same piece of chicken evenly in the flour mixture, shaking off any excess.
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Put the chicken on a plate and repeat with remaining pieces.
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Transfer the chicken to the hot oil and fry until deep golden brown, flipping halfway through, and a thermometer inserted in the thickest part of the chicken registers 165 F, 7 to 8 minutes total. Adjust the heat as necessary to maintain frying temperature of 325 F.
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Transfer to a paper-towel lined plate as the chicken becomes done. Season to taste with salt and pepper.
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Cut the biscuits in half. Top each half with a piece of chicken. Drizzle 1 tablespoon of warm honey over each. Close the sandwiches with the remaining biscuit half, and serve immediately.