Loading...

Marinate Chicken: In a large bowl, combine 2 cups buttermilk, 1/4 cup hot sauce, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 4 hours, to tenderize and flavor the chicken.

Prepare Biscuits: Preheat oven to 425°F. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt. Cut in the cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Form Biscuits: Make a well in the center of the flour mixture and pour in 1 cup cold buttermilk. Mix with a fork until just combined and a shaggy dough forms. Do not overmix. Turn dough out onto a lightly floured surface and gently pat or roll to 3/4-inch thickness. Fold the dough in half, then pat or roll again to 3/4-inch thickness. Repeat this folding and patting process 2-3 more times to create flaky layers.

Cut and Bake Biscuits: Using a 2 1/2-inch biscuit cutter, cut out 4 biscuits, re-rolling scraps once if necessary. Place biscuits on a baking sheet lined with parchment paper, ensuring sides are touching for softer biscuits or slightly separated for crispier edges. Whisk 1 egg and 1 tablespoon water for an egg wash. Brush tops of biscuits with egg wash. Bake for 15-18 minutes, or until golden brown and cooked through. Let cool slightly on a wire rack.

Prepare Dredging Station: While biscuits bake, prepare the chicken dredging station. In a shallow dish, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon baking powder. In another shallow dish, whisk 2 eggs and 1/4 cup water. Remove chicken from buttermilk marinade, letting excess drip off.

Fry Chicken: Heat 6 cups peanut oil in a large Dutch oven or deep skillet over medium-high heat to 350°F. Dredge each chicken thigh first in the seasoned flour mixture, shaking off excess, then dip in the egg mixture, and finally back into the flour mixture, pressing firmly to ensure a full coating.

Cook Chicken: Carefully place 2 chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden brown and crispy. Remove chicken to a wire rack set over a baking sheet to drain, and season lightly with salt immediately. Repeat with remaining chicken.

Make Hot Honey Sauce: In a small saucepan, combine 1/2 cup honey, 2 tablespoons hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, and 1 tablespoon butter. Bring to a simmer over medium heat, stirring until butter is melted and ingredients are well combined. Remove from heat.

Make Honey Butter: In a small bowl, combine 1/2 cup softened unsalted butter, 2 tablespoons honey, and 1 tablespoon powdered sugar. Mix until smooth and creamy.

Assemble Sandwiches: Slice each biscuit in half horizontally. Spread a generous amount of honey butter on the cut sides of both biscuit halves. Place a fried chicken thigh on the bottom biscuit half. Top with a spoonful of pimento cheese, allowing it to melt slightly from the heat of the chicken. Drizzle generously with hot honey sauce. Place the top biscuit half on top.

Serve: Serve immediately and enjoy!


Marinate Chicken: In a large bowl, combine 2 cups buttermilk, 1/4 cup hot sauce, 1 tablespoon kosher salt, and 1 teaspoon black pepper. Add chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or up to 4 hours, to tenderize and flavor the chicken.

Prepare Biscuits: Preheat oven to 425°F. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 2 tablespoons granulated sugar, and 1 teaspoon kosher salt. Cut in the cold, cubed unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Form Biscuits: Make a well in the center of the flour mixture and pour in 1 cup cold buttermilk. Mix with a fork until just combined and a shaggy dough forms. Do not overmix. Turn dough out onto a lightly floured surface and gently pat or roll to 3/4-inch thickness. Fold the dough in half, then pat or roll again to 3/4-inch thickness. Repeat this folding and patting process 2-3 more times to create flaky layers.

Cut and Bake Biscuits: Using a 2 1/2-inch biscuit cutter, cut out 4 biscuits, re-rolling scraps once if necessary. Place biscuits on a baking sheet lined with parchment paper, ensuring sides are touching for softer biscuits or slightly separated for crispier edges. Whisk 1 egg and 1 tablespoon water for an egg wash. Brush tops of biscuits with egg wash. Bake for 15-18 minutes, or until golden brown and cooked through. Let cool slightly on a wire rack.

Prepare Dredging Station: While biscuits bake, prepare the chicken dredging station. In a shallow dish, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cayenne pepper, and 1 teaspoon baking powder. In another shallow dish, whisk 2 eggs and 1/4 cup water. Remove chicken from buttermilk marinade, letting excess drip off.

Fry Chicken: Heat 6 cups peanut oil in a large Dutch oven or deep skillet over medium-high heat to 350°F. Dredge each chicken thigh first in the seasoned flour mixture, shaking off excess, then dip in the egg mixture, and finally back into the flour mixture, pressing firmly to ensure a full coating.

Cook Chicken: Carefully place 2 chicken thighs into the hot oil, ensuring not to overcrowd the pan. Fry for 6-8 minutes per side, or until the internal temperature reaches 165°F and the chicken is golden brown and crispy. Remove chicken to a wire rack set over a baking sheet to drain, and season lightly with salt immediately. Repeat with remaining chicken.

Make Hot Honey Sauce: In a small saucepan, combine 1/2 cup honey, 2 tablespoons hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon cayenne pepper, 1/4 teaspoon garlic powder, and 1 tablespoon butter. Bring to a simmer over medium heat, stirring until butter is melted and ingredients are well combined. Remove from heat.

Make Honey Butter: In a small bowl, combine 1/2 cup softened unsalted butter, 2 tablespoons honey, and 1 tablespoon powdered sugar. Mix until smooth and creamy.

Assemble Sandwiches: Slice each biscuit in half horizontally. Spread a generous amount of honey butter on the cut sides of both biscuit halves. Place a fried chicken thigh on the bottom biscuit half. Top with a spoonful of pimento cheese, allowing it to melt slightly from the heat of the chicken. Drizzle generously with hot honey sauce. Place the top biscuit half on top.

Serve: Serve immediately and enjoy!
