a hungry texans guide to thanksgiving!

we all do it- that weekend before thanksgiving when friends gather, drink too much spiced cider, and potluck our faces off for that pre-thanksgiving thanksgiving celebration.  call it Friendsgiving or Fakesgiving, we just call it delicious.

and this year was no different.  the man chefs brought their extremely tasty green beans and a rendition of thomas keller’s stuffing that blew us meat eaters’ socks off (vegetarians beware: this stuffing starts with 1 lb of rendered bacon fat).

use these recipes for your own thanksgiving feast or just as side dishes for a wonderful meal.  click through for recipes!

honey butter chicken biscuits

roasted root vegetables with charred scallion goat cheese & garlic confit

middle eastern spiced roasted cauliflower

jalapeno honey butter & sage roasted garlic butter

cranberry-orange relish

 

happy thanksgiving!

xoxo,

the hungry texans

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a hungry texans thanksgiving: honey butter chicken biscuits

Before I get a snarky “whataburger called, they want their recipe back” comment, let me just clarify that this little appetizer resembles nothing of the butter-drenched, deep-fried concoction that you devour at 3am.  Although I would nosh on these at 3am- don’t get me wrong.

No, these are just a great app- a fritter of buttermilk-brined chicken thigh resting upon a tiny, pillowy biscuit and topped with a sweet & spicy jalapeno honey butter.  I got actual hugs for bringing these to the party 😉

for the chicken fritters, you’ll need:

3 chicken thighs, boneless
2 cups buttermilk
5 sprigs thyme
2 cups flour
2 tsp paprika
2 tsp garlic powder
vegetable oil, for frying
s&p

Cut your chicken thighs into 1 inch cubes and cover with buttermilk in a mixing bowl.  Add your thyme, whole, and cover.  Refrigerate for 12 hours or up to one day.  After letting the chicken thighs marinate, drain in a colander to get rid of excess buttermilk.

In a separate bowl, mix together flour, paprika, s&p, and garlic powder.  Set up your chicken fritter station with your drained chicken thighs, flour mixture, and an empty pan.

Heat your oil in a frying pan to 350 degrees.  Then, start your battering & frying process.  Dredge your chicken thighs in the flour mixture and pop them into the oil.  I double-floured mine for good measure.  Let the fritters fry until they’re golden brown, or about 8 minutes.  Then pop them onto a cooling rack (fitted over a cookie sheet).  Do not throw them onto a stack of paper towels!  Not even a brown lunch sack, however tempted you may be!  Just pop them on the cooling rack and let them drain a bit.  I like to season fried things with a pinch of salt after they come out of the oil.

for the buttermilk biscuits:

makes 30 mini biscuits

2 cups all-purpose flour
1 tsp salt
1 tbs baking powder
1/2 tsp sugar
12 tbs cold butter
3/4 cup low-fat buttermilk

Combine the dry ingredients in a mixing bowl.  Cut your cold butter into small pieces and work into the flower mixture with your hands until the mixture looks like the consistency of sand.  Add your buttermilk and mix until just combined.

Turn out onto a floured surface (I used a lot of flour) and knead just a few times until the batter is no longer sticky.  Roll out with your hands or a rolling pin (if you’re fancy) into a 1/3 inch thick slab.  Use a cookie cutter or a shot glass to make small mini-rounds and lay onto a greased baking sheet.  Bake at 450 degrees for 8-10 minutes.

Okay here’s the easy part!  Assemble by topping a biscuit with a chicken fritter and 1 tsp of jalapeno honey butter or roasted garlic sage butter.  Now eat it.  Okay, now eat another one.

xoxo,

the hungry texans