Recipe: Durgin-Park Fried Chicken with Chicken-Fried Biscuits

FRIED CHICKEN WITH CHICKEN-FRIED BISCUITS

"Fried dough is a favorite Yankee treat that takes many forms: fritters to accompany chowder in Rhode Island, malasadas as part of a Portuguese seafood supper in New Bedford, and-quite simply-fried dough (topped with cinnamon sugar) to eat on the stroll at summer fairs. In that same spirit, the notion of frying biscuits to accompany chicken makes wonderful sense. While utterly iconoclastic by southern fried-chicken standards, Durgin-Park's way provides small spherical breadstuffs with a luscious crunch that sings harmony with well-fried chicken."

FOR THE CHICKEN:
6 chicken breast halves
6 chicken thighs
2 cups buttermilk
Vegetable oil
1 cup all-purpose flour
2 teaspoons paprika
1 teaspoon ground black pepper
2 teaspoons salt

FOR THE BISCUITS:
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 cups milk

Wash and dry the chicken pieces. In a shallow pan marinate the chicken pieces in the buttermilk for 4 hours in the refrigerator, turning two or three times.

WHEN READY TO COOK:
Drain the chicken, discarding the buttermilk.

In an electric skillet or fry pan, heat 1/2-inch of vegetable oil to 375 degrees F.

Place the 1 cup flour, paprika, pepper, and 2 teaspoons salt in a plastic bag; add the chicken two or three pieces at a time and shake until well coated. Place the chicken pieces in the heated oil and fry. (Leave the skillet uncovered for crispy chicken.)

Fry on each side for approximately 20 minutes or 'until browned and crispy. Remove the chicken to an ovenproof platter and keep warm in the oven while you prepare the biscuits.

TO MAKE THE BISCUITS:
In a medium bowl whisk together the flour, baking powder, sugar, and 1/2 teaspoon salt. Stir in the milk with a fork and mix well-the mixture will be gooey.

Heat the remaining oil in the skillet to 375 degrees F.

Drop the biscuit batter by teaspoonfuls into the oil. Cook for about 4 minutes on each side until golden brown. Drain on paper towels. Serve with the chicken.

Makes 6 servings
Source: The Durgin-Park Cookbook: Classic Yankee Cooking in the Shadow of Faneuil Hall by Jane Stern and Michael Stern