The Mother Clucker Recipe
boneless fried chicken, buttermilk biscuit, cheddar curds, sausage gravy with hashbrowns or Marsh Hen Mill grits. Sub baby kale $3
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Ingredients
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Fried Chicken
Buttermilk Biscuits
Sausage Gravy
Hashbrowns or Grits
Optional Kale
Method
Fried Chicken
- 1
Marinate Chicken
Soak the boneless chicken thighs in buttermilk for at least 2 hours or overnight in the refrigerator.
- 2
Prepare Coating
In a bowl, mix flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Fry Chicken
Heat oil in a deep skillet. Remove chicken from buttermilk, dredge in the flour mixture, and fry until golden and cooked through, about 6-8 minutes per side. Drain on paper towels.
Buttermilk Biscuits
- 4
Combine Ingredients
Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs.
- 5
Add Buttermilk
Stir in buttermilk until just combined. Do not overmix.
- 6
Bake
Turn dough onto a floured surface, knead gently, and pat into a 1-inch thick round. Cut into biscuits and place on a baking sheet. Bake for 12-15 minutes until golden.
Sausage Gravy
Hashbrowns or Grits
- 9
Assembly
- 10
Serve
On a plate, place a piece of fried chicken, a buttermilk biscuit, spoon over sausage gravy, and serve with hashbrowns or grits. Top with baby kale if desired.