Southern Fried Chicken with Buttermilk Biscuits

Chicken

• 8 pieces Chicken thighs, bone-in, skin-on
• 500 ml Buttermilk
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 220 g Plain flour
• 2 tsp Sweet paprika
• 1 tsp Ground garlic
• ½ tsp Cayenne pepper
• 1.2 liters Vegetable oil

Buttermilk biscuits

• 250 g Plain flour
• 4 tsp Baking powder
• ½ tsp Bicarbonate of soda
• ½ tsp Fine sea salt
• 85 g Unsalted butter, cold
• 180 ml Buttermilk, cold
• 15 g Unsalted butter, melted

1. Put the chicken thighs in a bowl and pour over the buttermilk. Add 1 tsp fine sea salt and 0.5 tsp black pepper, turn to coat, then cover and chill for 60 minutes.
2. Heat the oven to 220°C (430°F) and set a baking tray in the oven to warm. In a bowl, whisk together the flour, baking powder, bicarbonate of soda and remaining 0.5 tsp fine sea salt.
3. Rub the cold unsalted butter into the flour mixture until it looks like coarse crumbs with a few pea-sized bits. Pour in the cold buttermilk and stir just until a shaggy dough forms; do not overmix.
4. Tip the dough onto a lightly floured surface and pat it to about 2 cm thick, then fold it over itself twice to build layers. Cut into 8 rounds and place on the hot tray; brush the tops with the melted unsalted butter.
5. Bake for 12 to 15 minutes until well risen and golden, then keep warm while you fry the chicken. If needed, reduce the oven to 120°C (250°F) and leave the biscuits on the tray.
6. In a shallow bowl, mix the plain flour with sweet paprika, ground garlic, cayenne pepper, the remaining 1 tsp fine sea salt and the remaining 0.5 tsp black pepper. Lift the chicken from the buttermilk, let the excess drip off, then coat thoroughly in the seasoned flour, pressing it on well.
7. Pour the vegetable oil into a large pot to a depth of about 4 to 5 cm and heat to 170°C (340°F). Fry the chicken in batches for 12 to 15 minutes, turning occasionally, until deep golden and cooked through; the thickest part should reach 75°C (165°F).
8. Lift the chicken out and rest for 5 minutes so the crust sets. Serve the hot fried chicken alongside the warm buttermilk biscuits.

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