4 cups all purpose flour (500 g), plus more for dusting
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 sticks unsalted butter, cubed and chilled
1 cup buttermilk (240 mL), plus 2 tablespoons
¼ cup melted butter (60 mL), for brushing
flaky sea salt, for garnish
Fried Chicken
6 cups canola oil (1.4 L), for frying
2 cups all purpose flour (250 g)
2 tablespoons baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus more to taste
½ cup buttermilk (120 mL)
How to Make It
1. Step
Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
2. Step
Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. Step
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Step
Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
5. Step
Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
6. Step
Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
7. Step
Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It’s okay if the biscuits are touching.
8. Step
Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
9. Step
Bake the biscuits for 12–15 minutes, or until golden brown.
10. Step
Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
11. Step
Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
12. Step
In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
13. Step
Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
14. Step
Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C),5–7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
15. Step
Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
