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Wednesday, November 26, 2014

Elizabeth Street

AN INDULGENT FRIED CHICKEN RECIPE FROM NYC'S PIES 'N' THIGHS

Sep 04, 2013

An Indulgent Fried Chicken Recipe From NYC's Pies 'n' Thighs

Now that swimsuit season is officially over, it's time to indulge. Whip up this fried chicken recipe from the owners of Pies 'n' Thighs restaurant in New York City for the ultimate Southern comfort sandwich. Pair the bird with flaky biscuits, then slather the whole dish in honey butter and hot sauce. And don't worry about your bikini bod one bit.

Check out the recipe below, and click through the slideshow of salads above if you need a break from all the fried goodness.

For the biscuit: 
Ingredients:
50 oz all-purpose flour
10 oz pastry flour
2 tablespoons salt
2 tablespoons & 2 teaspoons baking powder
2 teaspoons sugar
1/4 teaspoons baking soda
32 oz butter, cut into 1/2" dice and refrigerate
1 qt buttermilk

Directions:
1.) Mix dry ingredients together.

2.) Set aside 20 oz all-purpose flour and toss remaining dry mix with cold butter.  Process the flour/butter mixture in food processor until the butter is pea sized.  Add back the 20 oz all-purpose flour.

3.) Add buttermilk and knead quickly and firmly until the dough comes together in a shaggy mass. Flour table heavily and roll out to 1.5" thick. Use large biscuit cutter to punch out biscuits. Brush with egg wash and bake at 350 for 25-30 minutes (time may vary). Scraps are re-rollable one time. Makes 24 biscuits.

For the honey butter: 
Ingredients:
8 tablespoons butter, softened
4 tablespoons honey
Pinch salt

Directions: Drizzle honey and salt over butter in a bowl and whisk until smooth. 

For the chicken cutlet:
1.) Pound out four chicken cutlets until 1/2" thick. If they are very thick cutlets to start, you may want to use a small, sharp knife with a thin blade to halve them lengthwise. 

2.) Marinate in 1 cup buttermilk, 1/2 teaspoon salt, 1/4 teaspoon cayenne, 1/4 teaspoon black pepper, 1 tablespoon Franks hot sauce for 3 hours.

3.) Shake off cutlets lightly and dredge in plain bread crumbs. 

4.) Heat 1/2" of canola oil in cast iron pan to 325. Fry cutlets for 2.5 minutes on each side until golden brown and cooked through. Season with salt and keep warm. 

To assemble: 
Spread each side of freshly cooked biscuit with 1 tablespoon honey butter. Put warm fried cutlet on bottom of biscuit and top the cutlet with hot sauce to taste. Use about 1.5 - 2 tablespoons per chicken biscuit.

Want more chicken recipes? Check out our slideshow above!

By Caroline Hallemann

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