Who doesn’t love chicken and biscuits; and this version is way better than Chick-fil-a, if that’s possible. Chicken thighs are a must in this dish, and really should be used more often, as they have the best texture/taste combination of the entire bird.
6 chicken thighs
1 cup flour
2 cups buttermilk
2 tbsp stock hot sauce (Texas Pete)
1 tbsp cumin
1 lb heirloom cherry tomatoes
2 tbsp raisins
2 tbsp chopped basil
1 cup cooked orzo
This is a pretty simple recipe, but it is time intensive; lightly season the chicken with S&P and prepare the smoker. Use two aluminum trays; one for the chicken and one for the ice and place the tray with the chicken directly above the one with the ice. Put your smoker on the lowest temp and smoke the chicken on each side for an hour; replace the ice as necessary…the goal is to impart some great smoke flavor, but not cook the chicken. While the chicken is smoking, combine the buttermilk, hot sauce, cumin and some S&P for the brine; place the chicken in the mixture and let it sit overnight in the fridge. The next day, rinse the thighs and then dredge through the flour and fry at 350 degrees for about 3-5 minutes, or until golden brown. I served mine with buttermilk biscuits, pickles and a sriracha mayo!
I served this with a quick tomato salad consisting of chopped cherry tomatoes, orzo, raisins and basil. Combine the aforementioned ingredients in a bowl and mix with about 2-3 tbsp of the vinaigrette and serve.