“The queen’s favorite dish is deep-fried bat.”
When you’re done with this recipe, you’ll have a cup of leftover buttermilk. Use it to make South Gate Bundt Cake.
For marinating the chicken:
- 3½–4 lbs. chicken pieces, such as breasts, drumsticks, etc.
- 2 cups buttermilk
- 2 tablespoons hot pepper sauce, such as Cholula or Tapatio
- 1 tablespoon kosher salt
For the biscuits:
- 2 cups all-purpose flour, plus additional for work surface
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 4 oz. (8 tablespoons) European-style unsalted butter, such as Kerrygold
- 1 cup buttermilk
For dredging the chicken:
- 1 cup all-purpose flour
- 1 tablespoon kosher salt
- 1 teaspoon smoked paprika
- 1 teaspoon dried sage
- ½ teaspoon baking powder
For frying the chicken:
- 1 17-oz. bottle of grapeseed oil
In a shallow baking dish or large bowl, whisk together the buttermilk, hot sauce, and salt. Add the chicken pieces and turn to coat well. Cover and refrigerate 2–4 hours or overnight.
Next, prepare the biscuits. Before you get started, chill the mixing bowl and a sharp knife in the fridge, and don’t get out the butter and buttermilk until you’re ready to use them. The main thing to remember with biscuits is that the butter needs to stay cold until it goes in the oven — it’s the melting butter and its rising steam while baking that gives the biscuits their delicious flakiness. You’ll want to work fast for two reasons: so the butter doesn’t melt, and so you don’t overwork the dough and make it tough. If the butter starts melting or you need to stop to take care of something else, you can always stick the dough in the fridge for a while.
Line a baking sheet with parchment paper and set aside. Whisk together the flour, baking powder, baking soda, and salt in the chilled mixing bowl. Put the butter on a cutting board and toss some flour over it to keep it from sticking to your knife. Slice a thin piece of butter and use your fingers to break it into few pieces. Add to the mixing bowl and repeat until the butter is all sliced and added to the bowl. Return the bowl and the knife to the fridge for a few minutes while you prepare your work surface with a light coating of flour.
Remove bowl from the refrigerator and slowly pour in buttermilk. Mix until combined. It won’t look like dough yet, but lots of little pieces; that’s okay. Turn the dough out onto your work surface. With floured hands, gently form into a large ball and press into a rectangle. Fold the rectangle into thirds like you’re folding a letter, then fold in half. You should now have a stacked square. Press down into a rectangle about ½” thick. Use the chilled knife to cut into 8 square biscuits. Place the biscuits about 1″ apart on the baking sheet. Transfer to the fridge.
When you’re ready to start frying the chicken, whisk together the flour, salt, paprika, sage, and baking powder in a large bowl. Remove the chicken from the marinade, letting excess liquid drip off before transferring to the bowl. Turn chicken pieces until completely covered with flour.
Pour the bottle of oil into a Dutch oven or large deep-bottomed skillet. Heat the oil over medium heat. It’s ready for frying when the oil ripples slowly across the bottom of the skillet and a cube of bread sizzles gently and begins to color within about 10 to 15 seconds of being added to the oil. Place each piece of chicken in the oil. Keep in mind that you want them to fry slowly, about 30 minutes on each side, so keep your ears open to the sounds from the skillet. The chicken should fry gently, not sizzle furiously.
Meanwhile, preheat the oven to 475 degrees. Bake biscuits for 10 to 12 minutes, until golden brown. Remove from baking sheet and transfer to a serving plate.
When the chicken starts looking like it might be done, check with a meat thermometer to ensure that it’s around 180 degrees. (The drumsticks will probably be done before the breasts.) Remove from oil and drain on paper towels. Sprinkle with a pinch of sea salt and serve with the biscuits.