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

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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
  1. In a large pot, mix salt and sugar with 4 quarts of water.
  2. Bring to a boil, stirring to fully dissolve salt and sugar, then allow to fully cool.
  3. Sprinkle the chicken with paprika, cayenne and black pepper. Add to the water, and place in the refrigerator for 24 hours to marinate.
  4. Add 2 inches of canola oil to a large cast iron skillet, and heat to 350 degrees Fahrenheit.
  5. 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.
Recipe courtesy of Carolyn Bane and Erika Geldzahler of Pies-N-Thighs
 

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.

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To Serve

Split biscuit, drench in melted honey butter, pile on chicken and hot sauce (Franks works for me!) and enjoy.

 
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