Comfo Southern Comfo Kitchen Recipe
Make Comfo Southern Comfo Kitchen Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fried Chicken
Buttermilk Biscuit Slaw
Honey-Buttermilk Drizzle & Assembly
Method
Fried Chicken
- 1
Brine/Marinate
In a large bowl or resealable container combine 3 cups buttermilk and 2 tbs hot sauce. Add the 8 chicken thighs, pressing to submerge. Cover and refrigerate for at least 4 hours or up to overnight to tenderize and flavor.
- 2
Prep Dredge
In a shallow pan or bowl whisk together 3 cups flour, 1/2 cup cornstarch, 2 tsp paprika, 1 tsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 2 tsp salt, 1 tsp black pepper and 1/2 tsp cayenne. Mix well and set aside.
- 3
Dredge & Rest
Remove chicken from buttermilk, letting excess drip back into the bowl (reserve a little for the honey drizzle). Working one piece at a time, press each thigh into the seasoned flour to fully coat. Shake off excess then set on a wire rack for 10–15 minutes to allow the crust to adhere.
- 4
Heat Oil
Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (about 1 to 1.5 cups depending on pan). Heat over medium-high until a thermometer reads 350°F (175°C) or until a pinch of flour sizzles on contact.
- 5
Fry
Fry chicken in batches, skin-side down first, without overcrowding. Maintain oil temperature around 325–350°F (160–175°C). Fry 10–14 minutes per side depending on size, turning once, until crust is deep golden and internal temperature reaches 165°F (74°C). Adjust heat to prevent burning and crisp evenly.
- 6
Drain
Transfer cooked thighs to a wire rack set over a baking sheet and tent loosely with foil. Let rest 8–10 minutes before serving so juices redistribute and coating firms.
Buttermilk Biscuit Slaw
- 7
Make Quick Biscuits (optional base)
If you want a biscuit base alongside the slaw, preheat oven to 425°F (220°C). In a mixing bowl combine 2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Cut in 6 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Stir in 1 cup buttermilk until just combined. Turn dough onto a floured surface, pat to 1-inch thickness and cut 6–8 biscuits. Brush tops with an optional bit of melted butter and bake 12–15 minutes until risen and golden. Remove and keep warm. If not using biscuits, skip this step.
- 8
Assemble Slaw
In a large bowl combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot and 3 sliced green onions. In a separate small bowl whisk together 1/2 cup mayonnaise, 2 tsp apple cider vinegar, 1 tsp sugar, 1/2 tsp salt and 1/4 tsp black pepper. Fold dressing into the vegetables until evenly coated. Chill for at least 20 minutes to let flavors meld.
Honey-Buttermilk Drizzle & Assembly
- 9
Make Drizzle
In a small saucepan over low heat melt 2 tbs unsalted butter. Stir in 1/4 cup honey and 2 tbs reserved buttermilk (from the chicken marinade if reserved) until smooth and slightly warmed; do not boil. If you like a touch of heat, stir in 1 tsp hot honey or hot sauce. Keep warm.
- 10
Plate
To assemble, place a warm biscuit (optional) or a bed of slaw on each plate. Top with a fried chicken thigh. Spoon a little honey-buttermilk drizzle over the chicken and garnish with chopped fresh parsley and a lemon wedge on the side for brightness. Serve remaining slaw alongside. Offer extra hot honey at the table.
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