That first hiss from the cooker tells you something good is happening. You hear it, that valve hiss, and suddenly everything feels kinda exciting. It's the sound of pressure building, just enough to make your food kinda magic happen without even trying. You're just sittin' back, waitin' for those flavors to come together perfect.
You remember those days when cookin' chicken was a whole ordeal? Well, with the pressure cooker, it's a whole different story. It's simple, fast, and you don't gotta babysit it all the time. Just set it, forget it, and soon you'll smell that deep, savory goodness takin' over your kitchen.
While the pressure cooker works its charm, you notice how quick it releases pressure too. That quick release makes sure your chicken stays juicy and tender. And heck, you gotta love how it keeps the broth rich and deep in flavor without wastin' any steam. It's all about makin' cookin' easy and tasty, y'all.
Fried Chicken Biscuits With Hot Honey Butter
Ingredients
For the fried chicken
- 2 cups low-fat buttermilk
- 2 tablespoons kosher salt
- 4 boneless, skinless chicken thighs
- 2 cups all-purpose flour
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon paprika
- as needed vegetable oil for frying
For the hot honey butter
- 8 tablespoons unsalted butter softened at room temperature
- 3 tablespoons honey
- 1 tablespoon hot sauce of choice, I use Crystal hot sauce
For serving
- 4 Buttermilk biscuits split in half lengthwise and warmed
- as needed Bread and butter pickles
Instructions
Instructions
- Add the buttermilk and salt to a large mixing bowl and whisk until combined. Add the chicken thighs and submerge in the buttermilk. Cover and refrigerate for at least 1 hour and up to overnight.
- When ready to fry, add the flour, garlic powder, onion powder, pepper, cayenne and paprika to a large mixing bowl and whisk to combine.
- Fill a large, heavy bottomed cast iron pan or Dutch oven with enough vegetable oil to reach 1” up the pan. Heat the oil to 350ºF.
- Working one piece at a time, remove chicken from marinade and dredge the chicken in the flour mixture, shaking off excess flour.
- Fry in the oil until the chicken is golden brown on all sides, about 8 minutes total. Remove the fried chicken from the oil and place on a cooling rack set over a baking sheet or a paper towel lined plate to drain the excess oil.
- Add the butter, honey and hot sauce to the bowl of a stand mixer with the whisk attachment and whisk until completely combined and smooth. If you don’t have a mixer you can beat the ingredients together by hand.
- Add a chicken thigh to each biscuit and top with a tablespoon of the hot honey butter and pickles. Close and serve immediately.
- Fry the chicken in small batches to keep the oil temperature steady — this ensures a crisp, golden crust without greasiness.
- Enjoy your Fried Chicken Biscuits With Hot Honey Butter!
