Fried Chicken Thighs & Biscuits

Ingredients

• 2 tablespoons double-acting baking powder 
• 8 servings biscuits 
• 2 cups bread flour 
• 1 cup butter cut into small cubes
• 1 cup buttermilk 
• 1.5 cups buttermilk 
• 2.3 lb skinned and boned chicken thighs 
• 8 servings fried chicken thighs 
• 1 large eggs 
• 2 cups flour all-purpose
• 0.1 teaspoon onion powder 
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 2 tablespoons sugar 
• 8 servings pickled tomatoes green chopped
• 8 servings vegetable oil 
• 8 servings toppings 
• 8 servings toppings 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• baking paper
• oven
• whisk
• wire rack
• blender

Directions

1. Sprinkle chicken thighs with salt and next 2 ingredients.
2. Whisk together 1 cup buttermilk and 1 egg in a large bowl; add chicken, tossing to coat.
3. Pour oil to depth of 1 inch into a large cast-iron skillet; heat to 32
4. Place flour in a shallow dish; dredge chicken in flour, shaking off excess. Fry chicken, in 2 batches, 5 to 6 minutes on each side or until golden brown and done.
5. Drain on a wire rack over paper towels, and keep warm.
6. Combine bread flour and next 4 ingredients in a large bowl.
7. Place cubed butter in a zip-top plastic freezer bag. Freeze flour mixture and butter separately 10 minutes or until well chilled.
8. Whisk together 1 1/2 cups buttermilk and 1 egg in a small bowl.
9. Cut chilled butter into flour mixture with a pastry blender or fork until crumbly.
10. Add buttermilk mixture, stirring just until dry ingredients are moistened.
11. Preheat oven to 45
12. Turn dough out onto a lightly floured surface, and knead lightly 3 to 4 times. Pat or roll dough to 1-inch thickness; cut into 8 squares, and place on a parchment paper-lined baking sheet.
13. Bake at 450 for 15 to 16 minutes or until golden brown. Split biscuits; fill each with 1 cooked chicken thigh and desired toppings.