Air-Fried Chicken Biscuit
Ingredients
4 bone-in, skin-on chicken thighs
1 cup dill pickle juice
10 tablespoons unsalted butter
3 cups self-rising flour
1½ teaspoons sugar
1¼ cups buttermilk
2 tablespoons melted unsalted butter
½ cup corn starch
½ cup all-purpose flour
2 teaspoons powdered sugar
¼ teaspoon baking powder
½ teaspoon garlic powder
2 large eggs
2 teaspoons canola oil
nonstick cooking spray
3 tablespoons mayonnaise
12 pickle slices
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!
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Debone the chicken
Place a chicken thigh skin-side down on the chopping board. With kitchen shears, cut the meat down the length of the center bone to expose it. Continue cutting along the bone’s sides as well as underneath the bone without cutting through the meat and skin until all but one end of the bone is detached. Cut the cartilage away from the meat, freeing the bone. Save the bone for stock or discard. If necessary, trim any excess fat or cartilage from the thigh meat, working carefully to ensure the meat and skin remain intact. Repeat with the remaining 3 pieces.
4 bone-in, skin-on chicken thighs
chopping board
kitchen shears
Brine the chicken
Place the chicken in a large resealable bag. Pour the dill pickle juice over the chicken, press out any air, then seal the bag and place it in the refrigerator. Let the chicken marinate at least 2 hours, up to 6 hours.
1 cup dill pickle juice
resealable plastic bag
liquid measuring cup
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 450°F on the Bake cook mode using the button below.
June Oven
Grate the butter
Using the large holes of a box grater, grate the frozen butter. Place the butter in a small bowl and transfer the bowl to the freezer while you prepare the rest of your ingredients.
10 tablespoons unsalted butter
box grater
small bowl
Combine the dry ingredients
In a large bowl, whisk the flour and the sugar to combine.
3 cups self-rising flour
1½ teaspoons sugar
measuring cups
measuring spoons
whisk
large bowl
Add the butter
Remove the butter from the freezer and add it to the dry ingredients. Toss the mixture with your hands quickly to coat the butter shreds in flour.
Add the buttermilk
Add the buttermilk. Mix with a spatula until the dough is mostly combined but you still see some unincorporated flour. This will get incorporated as you continue to work the dough.
1¼ cups buttermilk
spatula
Roll the biscuits
Turn the mixture out onto a lightly floured surface and use your hands to quickly form the dough into a rectangle with a long side facing you. With a well-floured rolling pin, roll the dough until it’s about 1” thick, lengthening the rectangle. Cut the dough vertically in half with your bench scraper, then use your bench scraper to stack one piece of dough on top of the other, scraping all of the dough off of the work surface if it sticks. Add more flour to the surface as needed to keep the dough from sticking. Roll the dough out the same way as before, into a rectangle about 1” thick. Cut and stack the biscuit dough again. Repeat this process of rolling and stacking 2 more times, so that you have stacked the dough a total of 4 times.
rolling pin
bench scraper
all-purpose flour
Cut the biscuits
Once you have stacked the dough for the 4th time, roll the dough out into a 1”-thick circle (this doesn’t need to be a perfect circle). Using a lightly floured biscuit cutter, cut out 5 biscuits by pressing straight down through the dough (do not twist or wiggle the cutter). Remove the scraps and pat them lightly together, then roll them out until they are 1” thick. Cut one more biscuit.
biscuit cutter
Place the biscuits on the June Pan
Stagger the biscuits evenly across the June Pan.
June Pan
Bake the biscuits
Transfer the June Pan to the middle shelf of the June Oven. Bake the biscuits 12 minutes, until they have risen and are a light golden brown on top. If desired, follow on-screen instructions to continue cooking.
Finish the biscuits
Remove the biscuits from the June Oven and place the June Pan on a cooling rack. Brush the top of each biscuit with the melted butter.
pastry brush
cooling rack
2 tablespoons melted unsalted butter
Dry the chicken
When ready to cook, remove the chicken pieces from the bag and dry them as completely as possible with paper towels (this will help your chicken crisp up when it’s air fried). Leave the chicken to continue drying out on a paper towel while you prepare the coatings.
paper towels
Adjust and preheat the June Oven
Carefully remove the shelf from the June Oven. Slide a June Air Basket lined with foil into the bottom position and preheat the June Oven to 390°F on the Air Fry cook mode using the button below.
June Air Basket
foil
Make the dry coatings
Add the corn starch to a medium shallow bowl. In another medium shallow bowl, combine the flour, powdered sugar, baking powder and garlic powder. Whisk to combine.
½ cup corn starch
½ cup all-purpose flour
2 teaspoons powdered sugar
¼ teaspoon baking powder
½ teaspoon garlic powder
2 medium bowls
Make the wet coating and dredge the chicken
Crack the eggs into a medium shallow bowl. Add the oil and whisk until lightly beaten. Lightly coat a June Air Basket with nonstick cooking spray and set it over a June Pan to catch any crumbs. Working one at a time while noting which side of the thigh the skin is on, place one chicken thigh in the bowl with the corn starch and roll it around until it is lightly but completely coated. Shake off any excess starch. Dip the chicken in the bowl with the wet coating and roll it around until it is completely coated. Allow excess egg to drip back into the bowl. Dip the chicken in the flour mixture, rolling it around until it is completely coated. Shake off any excess flour and place the chicken skin-side down in the greased June Air Basket set over a June Pan to catch any crumbs. Repeat with the remaining chicken pieces.
June Air Basket
nonstick cooking spray
medium bowl
Spray with cooking spray
Generously spray both sides of the chicken with nonstick cooking spray. The oil will help brown the chicken.
nonstick cooking spray
Air fry the chicken
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Air fry the chicken 15 minutes. June will notify you when the chicken is ready to flip.
Flip the chicken
Slide the June Air Basket out of the June Oven and set on a cooling rack. Keep the June Oven hot by pressing the button below. With a flip spatula or tongs, flip each chicken thigh so it is skin-side up. Spray the thighs again with nonstick cooking spray.
flip spatula
nonstick cooking spray
Air fry the other side
Return the chicken to the June and air fry 15 more minutes, until the thighs are golden brown and crispy. If needed, follow on-screen instructions to keep cooking.
Serve
Slide the June Air Basket out of the June Oven and set on a cooling rack. To assemble the sandwiches, slice a biscuit in half using a serrated knife or open the biscuit using your fingers. If using, spread 1 tablespoon of mayonnaise onto both cut sides of the biscuit. Place one chicken thigh on the bottom half of the biscuit and top with 3 pickle slices, if using. Finish the sandwich with the top half of the biscuit. Repeat to assemble the rest of the sandwiches. Serve hot.
3 tablespoons mayonnaise
12 pickle slices
bread knife
butter knife
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