Fried Chicken Biscuits with Housemade Pickles and Red Pepper Jelly

Ingredients

• 10 boneless skinless chicken thighs (4 oz each)

Sweet Tea Chicken Brine:

• 6 quarts brewed unsweetened tea, divided

• 1 cup granulated sugar

• 1 ½ cups kosher salt

• 2-3 dried bay leaves

• 1 Tablespoon whole black peppercorns

• 2 lemons, cut in half

• ¼ cup garlic cloves, smashed

• 1 bunch flat-leaf parsley

O.G. Buttermilk Biscuits:

• 2 ⅓ cups all-purpose flour (such as King Arthur) (about 11 3/8 ounces), plus more for dusting

• 1 tablespoon baking powder

• 1 teaspoon granulated sugar

• 1 teaspoon fine sea salt

• ½ teaspoon baking soda

• 2 tablespoons vegetable shortening (about 3/4 ounces)

• ½ cup unsalted butter (4 ounces), frozen or very cold

• Cooking spray

• 1 ⅓ cups buttermilk, chilled (or substitute 1 cup low-fat buttermilk plus 1/3 cup sour cream)

• Fried Chicken Dredge:

• 8 cups all-purpose flour

• ⅓ cup garlic powder

• ⅓ cup onion powder

• 2 teaspoons paprika

• 2 teaspoons cayenne pepper

• 2 teaspoons kosher salt

• 1 teaspoon ground black pepper

Fried Chicken Batter:

• 4 cups day-old O.G. Buttermilk Pancake batter

• ¾ cups whole milk

Toppings:

• Red pepper jelly

• Fresh parsley

• Pickles

Get Cooking

Prep Time: 1 hour 10 mins | Cook Time: 30 minutes | Brining: 8 hours | Total Time: 9 hours 40 mins

Make Brine:

1. Place 3 quarts unsweetened tea in a large stock pot. Set pot on stove over high heat. As soon as tea starts to boil, remove from heat and set aside. While the tea is still hot, add sugar and salt and stir with a whisk until completely dissolved.

2. Place bay leaves and peppercorns into a coffee filter tied with butcher’s twine and add to tea mixture. Pour tea mixture into an 8-quart, nonreactive container. Add remaining tea, lemons, garlic, and parsley.

3. Let mixture chill completely, remove the spice bag, and strain before using.

4. Place chicken in a large container, cover with brine, and refrigerate for at least 8 hours, but no longer than 12 hours.

Biscuits:

1. Whisk together flour, baking powder, sugar, salt, and baking soda in a large bowl. Add shortening; using your fingertips, pinch and work shortening into flour mixture until mixture resembles coarse cornmeal. Grate butter using large holes of a box grater into flour mixture. Toss and pinch quickly with your fingers until all butter pieces are well-coated in flour mixture, about 30 seconds.

2. Lightly spray work surface with cooking spray, and sprinkle with flour. (Spray keeps flour in place.) Add buttermilk to flour mixture in bowl, and stir together to form a shaggy, sticky dough with no dry flour remaining. Turn dough out onto prepared work surface. Lightly coat hands with flour; gently pat dough using heels of hands to form a 1/2-inch-thick rectangle (about 11 x 7 1/2 inches). Fold rectangle into thirds (like folding a letter). Repeat process of patting and folding 2 times.

3. Preheat oven to 450°F. Using a lightly-floured 2 1/4-inch round cutter, cut dough, stacking, reshaping, and cutting scraps until all dough is used. Turn dough rounds smooth side up; arrange 3/4 inch apart on a baking sheet lined with parchment paper. Refrigerate, uncovered, until cold, about 15 minutes.

4. Bake chilled dough in preheated oven until tops are golden brown and lightly crisped, 16 to 20 minutes. Let biscuits cool on pan 5 minutes.

   ***Freeze unbaked biscuits on pan, and transfer to a resealable freezer bag. Freeze up to 2 months.

Chicken Dredge:

1. Add all ingredients to a large mixing bowl and whisk for 2 minutes. Mix with hands for 3 minuntes until fully incorporated. Set aside.

Chicken Batter:

1. Add milk to pancake batter and whisk until incorporated. Let rest 10 minutes before using.

Fried Chicken:

1. Remove chicken from brine, rinsing off any spices or herbs, and pat dry with paper towels. Place chicken in another bowl and pour batter over it, turning to coat completely.

2. Lift the chicken out of the bowl, letting excess batter drip off, and roll in the dredge, pressing down on both sides so the flour clings tightly to the brined chicken. Set on a baking sheet lined with wax paper while you prepare the oil.

3. Heat oil in a large saucepan or skillet to 275 degrees. Use a deep-fry candy thermometer to check the temperature. Make sure not to fill the pan more than halfway with oil.

4. Gently lay chicken into the oil and cook for 4 minutes on one side, adjusting heat as necessary to maintain 275 degrees. Flip the chicken over and cook for an additional 5 minutes, or until the chicken registers an internal temperature of 165 degrees.

5. Remove chicken from the pan and place on paper towels or a baking sheet lined with a cooling rack to drain and rest for at least 5 minutes.

Assembly:

1. Cut biscuits in half and slather bottom pieces with jelly if desired. Place fried chicken on top of jelly and close with the top halves. Sprinkle with parsley and serve with pickles on the side.

2. Enjoy!