Crispy Chicken with Warm Honey-Pickle Sauce, Skillet Corn Biscuits, and Creamy Red Cabbage Slaw

Name: Crispy Chicken with Warm Honey-Pickle Sauce, Skillet Corn Biscuits, and Creamy Red Cabbage Slaw
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.5 lb boneless skinless chicken thighs; 1 cup buttermilk; 1 large egg; 1 1/2 cups all-purpose flour; 3/4 cup fine cornmeal; 2 tsp baking powder; 1/2 tsp baking soda; 1 3/4 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp smoked paprika; 6 tbsp cold butter; 3/4 cup sweet corn kernels; 2 tbsp chopped chives; 3 cups vegetable oil; 2/3 cup chopped dill pickles; 3 tbsp pickle brine; 1/4 cup honey; 2 tbsp butter; 2 cloves garlic; 1/4 tsp red pepper flakes; 5 cups red cabbage; 1/2 cup red onion; 1/3 cup mayonnaise; 1 tbsp apple cider vinegar; 2 tsp sugar

An original American-inspired recipe featuring crispy breaded chicken thighs finished with a warm honey-pickle sauce with a hint of garlic. It is served with golden skillet corn biscuits and a creamy red cabbage and onion slaw for a comforting, vibrant plate.

30 minPrep

35 minCook

65 minTotal

4Servings

High Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (secados with papel of cocina)
240 ml buttermilk (for marinar the chicken)
1 unit egg (for the empanizado)
180 g all-purpose flour (divided entre chicken and biscuits)
120 g fine cornmeal (for the biscuits)
10 g baking powder (for the biscuits)
2 g baking soda (for the biscuits)
10 g salt (divided)
4 g black pepper (divided)
4 g garlic powder (divided)
4 g smoked paprika (for the chicken)
85 g cold butter (diced, for the biscuits)
100 g sweet corn kernels (fresh or congelados descongelados)
10 g chopped chives (for the biscuits)
720 ml vegetable oil (approx., for frying)
90 g chopped dill pickles (for the sauce)
45 ml pickle brine (for the sauce)
80 ml honey (for the sauce)
28 g butter (for the sauce)
2 cloves garlic (chopped finely, for the sauce)
1 g red pepper flakes (optional, for the sauce)
300 g red cabbage (finely slice)
70 g red onion (finely slice)
80 g mayonnaise (for the ensalada)
15 ml apple cider vinegar (for the ensalada)
8 g sugar (for the ensalada)

Nutrition facts

per serving

890 kcal

Calories

32 g

Protein

63 g

Carbs

55 g

Fat

4 g

Fiber

59 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
1. In a large bowl, whisk together the buttermilk with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Add the chicken thighs, coat well, cover, and marinate in the refrigerator for 20 minutes.
2
2. Preheat the oven to 220 °C / 425 °F. Place a 10 to 11 inch cast-iron or ovenproof skillet in the oven to heat while you prepare the biscuits.
3
3. In a medium bowl, combine 120 g all-purpose flour, the fine cornmeal, baking powder, baking soda, 1/2 teaspoon salt, and a pinch of black pepper. Rub in the cold butter with your fingertips or a pastry cutter until the mixture looks sandy with visible small butter pieces.
4
4. Add the sweet corn kernels and chopped chives to the biscuit mixture. Pour in 120 ml buttermilk and stir just until a thick dough forms; do not overmix.
5
5. Carefully remove the hot skillet from the oven. Lightly grease it with a little vegetable oil, drop in portions of dough to make 6 to 8 rustic biscuits, and bake for 14 to 16 minutes at 220 °C / 425 °F until golden. Keep warm.
6
6. While the biscuits bake, prepare the chicken coating. In a shallow dish, mix the remaining 60 g all-purpose flour with the smoked paprika, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. In another dish, beat the egg.
7
7. Lift the chicken from the buttermilk marinade, letting the excess drip off. Dip each piece first in the beaten egg and then in the seasoned flour mixture, pressing so the coating adheres well.
8
8. Heat the vegetable oil in a deep skillet or pot to 175 °C / 350 °F. Fry the chicken in batches for 5 to 7 minutes per side, depending on thickness, until deeply golden and it reaches an internal temperature of 74 °C / 165 °F. Drain on a rack or paper towels.
9
9. For the sauce, melt the 2 tablespoons butter in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds. Stir in the chopped pickles, pickle brine, honey, and red pepper flakes. Cook for 1 to 2 minutes, just until warm and lightly combined.
10
10. For the slaw, toss together the red cabbage, red onion, mayonnaise, apple cider vinegar, sugar, and 1/4 teaspoon salt in a bowl. Mix well and let it sit for 5 minutes so it softens slightly.
11
11. Serve the crispy chicken right away and spoon some of the warm honey-pickle sauce over the top. Serve with the skillet corn biscuits and the creamy red cabbage slaw.
12
12. For a brighter finish, top the biscuits with an extra pinch of chives and serve the remaining sauce on the side for dipping.

Chef tips

For crispier chicken, let the breaded pieces rest for 5 minutes before frying. Warm the sauce gently so it keeps its sweet, tangy, and savory balance without becoming overly thick.

Substitutions

You can use chicken breast strips instead of thighs, adjusting the frying time as needed. Chives can be replaced with parsley, and red cabbage with a cabbage mix. If you do not have buttermilk, combine milk with a little vinegar and let it stand for 5 minutes.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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