Fried Chicken and Buttermilk Biscuits With Black Pepper Sage Honey Butter Sauce
1 quart buttermilk
1 cup honey
1 tablespoon butter
4 sprigs fresh sage
2 cups all purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
Thighs is about a pound – a perfect portion size for two. I rinse these in cold water, then pat them nice and dry with paper towels.
These go into a ziplock bag into which I’ve dumped a healthy serving of cayenne (I’d say about 6 tablespoons – at least), 3 tablespoons of paprika, and 3 cups of my buttermilk. Dave’s recipe calls for them to marinate for 8 hours at least, but I wanted this NOW – so I marinated it for about 2, setting this up right when I got home, before sitting down for a beer and a decompress before really launching into the cooking.
I spill this out onto a floured surface, and pat it into a rough round shape…
Back to the chicken: I throw about a cup of flour, some cayenne, paprika, black pepper, and garlic powder (about a teaspoon of each) into a large bowl, which I mix well. This will be the crisp on my bird bits.
And flour it I do. Each piece goes into my albino meal; each piece gets mercilessly tossed to and fro, all its hanging bits lifted and dusted, all its wetness powdered to dry.
This is usually my deep pasta pot, but I wondered recently why I wasn’t deep frying in it, too. I usually use my wok, but that means I have to fry in small batches – batches too small even for two full portions, meaning one of us always ate a completely cold meal, or half of each our meals was colder than the other half – but this pan allowed me to drop all my chicken at once. I do so carefully, though, using my large mesh paddle.
Still, when it floats — popping back up to the surface even after being pushed back into the deep — that’s usually a good sign it’s ready.
Light, fluffy, steaming hot biscuits topped with juicy, crispy fried chicken thighs, and bathed in a black pepper and sage scented honey butter sauce. The sweetness and the savor – the crunch and the sop – the bready and the sticky: my plate is a palate of beautifully balanced sensations, all blending together on the tongue, all tantalizing the tummy with the taste of chicken and honey. I could eat this for breakfast, lunch and dinner – someone stop me before I do…