Chicken Box With Buttermilk Biscuit Recipe

Prepare brine: in a large bowl or container, whisk together 3 cups buttermilk, 2 tbs kosher salt, 1 tbs sugar, 1 tsp garlic powder and 1 tbs hot sauce (optional) until salt and sugar dissolve.

Add chicken: place 6 bone-in, skin-on chicken thighs into the brine, making sure they are fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and juiciness.

Make the dry mix: in a shallow dish or wide bowl, whisk together 3 cups all-purpose flour, 1 tbs cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp cayenne, 1 tsp black pepper and 2 tsp kosher salt.

Make the wet dip: in another bowl, beat 2 eggs with 1 cup milk until combined.

Heat oil: pour about 1.5 liters (or enough to give a 2–3 inch depth in a heavy Dutch oven or deep skillet) neutral oil and heat to 325–350°F (160–177°C). Use a thermometer for accuracy.

Dredge chicken: remove thighs from brine, let excess drip off and pat lightly with paper towel. One at a time, dredge in the flour mixture, then dip in the egg-milk, then back into the flour mixture pressing to form a good crust. For extra crunch, double-dip by repeating the egg-milk and flour step.

Fry in batches: Carefully lower coated thighs into the hot oil, skin side down. Fry in batches without overcrowding, maintaining oil temperature at 325–350°F. Fry bone-in thighs about 12–15 minutes per side, turning once, until coating is golden brown and internal temperature reaches 165°F (74°C). Adjust time for size. If temperature drops, raise heat slightly between batches.

Drain and rest: transfer fried chicken to a wire rack set over a baking sheet and rest 5 minutes. Sprinkle with a little kosher salt if desired.

Preheat oven: set oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients: in a large bowl, whisk together 3 cups all-purpose flour, 1 tbs baking powder, 1/2 tsp baking soda and 1 tsp kosher salt.

Cut in butter: add 12 tbs (1 1/2 sticks / 170g) very cold, grated or cubed butter to the flour. Use a pastry cutter or fingers to cut until mixture resembles coarse crumbs with pea-sized bits of butter.

Add buttermilk: pour 1 1/4 cups cold buttermilk into the flour-butter mixture and fold gently with a spatula until a shaggy dough forms. Do not overmix; dough should be slightly sticky.

Shape and cut: turn dough onto a lightly floured surface, gently pat to about 3/4–1 inch thick. Fold once (for layers), pat again, and use a 2.5–3 inch round cutter to cut biscuits—do not twist cutter. Re-roll scraps once to cut remaining biscuits (yields ~8–10 biscuits).

Bake: place biscuits on prepared sheet close but not touching for higher rise. Brush tops with 1 tbs melted butter if desired. Bake 12–15 minutes until golden brown and puffed.

Finish: brush with a little honey-thinned butter (mix 2 tsp honey with a bit of melted butter) if you want a slightly sweet gloss. Keep warm.

Prepare spread and garnishes: in a small bowl, thin mayo with a teaspoon or two of water or a squeeze of lemon to desired consistency for drizzling or spreading. Have 2 cups lettuce or shredded cabbage and 1/2 cup sliced pickles ready.

Assemble chicken box: place a bed of lettuce or shredded cabbage in the box. Add one or two biscuits (depending on box size) split open or whole. Place a hot piece of fried chicken on top of or beside the biscuit. Add pickles and a generous drizzle or dollop of mayo/spicy mayo.

Optional finishing touches: sprinkle freshly ground black pepper to taste, add extra hot sauce or honey for contrast. Close box or serve immediately while chicken and biscuits are hot.