The Best Bacon Cheddar Biscuits!!

Ingredients

• 8 pieces Chicken Thighs (bone‑in, skin‑on) (preferably medium size, about 6‑8 oz each)
• 2 cups Buttermilk (full‑fat for best flavor)
• 2 tablespoons Hot Sauce (adds a subtle kick to the brine)
• 2 cups All‑Purpose Flour (sifted)
• 2 teaspoons Paprika (smoked paprika preferred)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• ½ teaspoon Cayenne Pepper (adjust to heat preference)
• 1½ teaspoons Salt
• 1 teaspoon Black Pepper (freshly ground)
• 4 cups Vegetable Oil (high smoke‑point oil for deep frying)

Instructions

1. Prepare the Brine

   In a large mixing bowl combine the buttermilk, hot sauce, and ½ teaspoon of salt. Stir until the salt dissolves.

   Time: PT5M

2. Brine the Chicken

   Add the chicken thighs to the bowl, making sure each piece is fully submerged. Transfer the bowl to a zip‑lock bag, seal, and refrigerate for at least 1 hour (up to 4 hours for deeper flavor).

   Time: PT1H

   Temperature: 4°C

3. Mix the Coating

   In a shallow dish whisk together the flour, paprika, garlic powder, onion powder, cayenne, remaining 1 teaspoon salt, and black pepper.

   Time: PT5M

4. Heat the Oil

   Pour the vegetable oil into the deep fryer or pot to a depth of about 3 inches. Heat over medium‑high until the oil reaches 175°F (80°C).

   Time: PT10M

   Temperature: 175°F

5. Dredge the Chicken

   Remove each piece from the brine, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing gently to adhere. Place coated pieces on a wire rack for 5 minutes to set the crust.

   Time: PT10M

6. Fry the Chicken

   Working in batches, lower 2‑3 pieces into the hot oil using tongs. Fry for 6‑8 minutes, turning once, until the internal temperature reaches 165°F (74°C) and the crust is deep golden‑brown.

   Time: PT15M

   Temperature: 350°F

7. Rest and Serve

   Transfer fried chicken to a paper‑towel‑lined plate to drain excess oil. Let rest 5 minutes before serving to allow juices to redistribute.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

38 g

Fiber

1 g