Pies-n-Thighs Chicken Biscuit Recipe
If you are in Williamsburg, Pies-n-Thighs Chicken Biscuit is a must. Since moving to San Francisco, I have had too many cravings to not attempt this dish on my own. Here is the closest I could come – Enjoy! Also, check out their menu here
Pies-N-Thighs Fried Chicken Recipe
- 1 organic chicken, carved into 8 portions
- Canola oil to deep fry
- 3 cups flour
- 1 cup coarsely-ground salt
- 1/2 cup sugar
- 1 tablespoon paprilka
- 2 teaspoons cayenne pepper
- 1 teaspoon ground black pepper
- In a large pot, mix salt and sugar with 4 quarts of water.
- Bring to a boil, stirring to fully dissolve salt and sugar, then allow to fully cool.
- Sprinkle the chicken with paprika, cayenne and black pepper. Add to the water, and place in the refrigerator for 24 hours to marinate.
- Add 2 inches of canola oil to a large cast iron skillet, and heat to 350 degrees Fahrenheit.
- Run the chicken under water, then dredge in the flour, shake to remove any extra, and fry until golden brown. Set the fully-cooked chicken onto towels to absorb the extra oil, and then serve.
Pies-N-Thighs Biscuit Recipe
- 2 ¼ cup pastry flour — (use equal parts cake and all-purpose flours)
- 2 ½ teaspoons sugar
- 2 tablespoons plus 1 teaspoon baking powder
- 1 scant tablespoon kosher salt
- 1 ½ cups plus 1 tablespoon unsalted butter — chilled and cut into pieces
- 6 cups all-purpose flour — plus more for work surface
- 3 ¼ cups buttermilk
- 1 large egg — beaten
- 2 tablespoons heavy cream (milk will work)
Place pastry flour, sugar, baking powder, and salt in the bowl of a food processor; pulse until well combined; add butter and pulse until mixture resembles a coarse meal. Transfer to a large bowl and stir in all-purpose flour. Chill this mixture for at least an hour. (Try doing this the night before, seal well and store in the refrigerator.)
Preheat oven to 425°F degrees. Get at least two baking sheets ready and set aside. If you plan to bake two sheets at a time, set your oven racks to the upper and lower thirds of the oven. If you want to bake one at a time, use the center rack.
Add buttermilk to chilled flour mixture and mix until dough comes together. Turn dough out onto a floured work surface and bring together using the heel of your hand. Pat dough out to 1½ inch thick and cut into 16 biscuits using a 3-by-2-inch round biscuit cutter, rerolling scraps as necessary; transfer to baking sheet, leaving at least an inch between each biscuit. Put the filled baking sheet in the freezer for 5 minutes, this isn’t absolutely necessary, but it keeps the biscuits from spreading, particularly if your kitchen is warm.
In a small bowl, whisk together egg and cream; brush biscuits and transfer to oven and bake for 5 minutes. Reduce heat to 400 degrees and continue baking until golden brown, about 20-22 minutes more. If your dough sat in the feezer overnight, add 3-4 minutes baking time.
Let cool 5 minutes on baking sheet before serving, they need that 5 minutes to finish baking in the middle.
Split biscuit, drench in melted honey butter, pile on chicken and hot sauce (Franks works for me!) and enjoy.