Famous Chicken Biscuits + Sides Dinner Kit for 4
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Not eligible for shipping to CanadaDinner is served! This Dinner Pack comes with ready-to-bake biscuits; hormone and antibiotic-free pre-cooked chicken cutlets; a jar of Pies ‘n’ Thighs honey butter; a jar of Frank’s Hot Sauce; and a quart each of Pies ‘n’ Thighs’ best-selling sides: tender collard greens slow cooked with smoked pork, garlic, and onions; creamy, peppery, sausage gravy to warm and pour over the buttermilk biscuits; and classic baked beans, perfectly sweet and spicy, stringy with burnt ends. Perfect together, perfect apart, perfect with a side of biscuits!
Back in 2006, two Brooklyn cooks named Sarah Sanneh and Carolyn Bane converted a tiny, six-stool former beer storage closet into a homespun counter serving up doughnuts, fried chicken, biscuits, pies, and smoked pork sandwiches. Rave reviews from The New York Times, New York Magazine, Food & Wine, and many more soon followed (as did a visit from Guy Fieri for “Diners, Drive-Ins, and Dives”), and Pies ‘n’ Thighs legacy as one of New York’s best Southern restaurants was cemented. Today, Pies ‘n’ Thighs (which has since moved into larger digs) is a Brooklyn legend, a must-visit for anyone craving expertly-made Southern comfort classics.
This package serves 4 people and includes
- 4 Fried Chicken Cutlets (each 3 oz.)
- 4 Buttermilk Biscuits (each 6 oz.)
- 1 bottle Frank’s Hot Sauce (5 oz.)
- 1 bottle Homemade Honey Butter (8 oz.)
- Smoked Pork Collard Greens (30 oz.)
- Sausage Gravy (36 oz.)
- Burnt Ends Baked Beans (36 oz.)
- Each chicken cutlet measures approx. 5.75″ × 2.75″
- Each biscuit measures approx. 3″ × 3″
- Biscuits Arrive Unbaked
- Choose to add on more!
Add On Options Include
- “Cool Guy” Fieri Biscuit T-Shirt
- Dinner kit ships frozen with ice packs, may thaw in transit
- Keep everything frozen until you are ready to bake
- Biscuits and cutlets can stay frozen for up to 2 weeks
- In the quart container, sides can stay frozen for 1 month, or defrosted in the refrigerator for 4 days.
To Serve
- Preheat oven to 400 F
- Place your biscuits on a parchment-lined sheet pan and bake for 25 minutes. When the biscuits are done they should be golden brown and cooked through (pry one open if you’re not sure!).
- Turn your oven down to 350 F and place the chicken cutlets on a sheet pan.
- Warm in the oven for 10 minutes.
- To assemble, split your biscuit in half and slather honey butter on both sides.
- Place the cutlet on the bottom half and cover generously with hot sauce.
- Top with the honey-buttered top half of the biscuit and enjoy!
Sides – Microwave
- Remove the lid of the quart container and microwave for 30 seconds.
- Stir the contents and microwave an additional 30 seconds.
- Stir again, and microwave a final 30 seconds.
- Enjoy!
Sides – Stovetop
- Remove the contents of the quart container into a pot over low heat, stirring every 30 seconds until side is warm.
- Add 2 Tbs of water to baked beans to help loosen for warming.
- Enjoy!
Chicken – Chicken, Flour, Salt, Buttermilk, Cayenne, Black Pepper
Biscuits – Flour, Butter, Buttermilk, Baking Powder, Sugar, Salt, Baking Soda
Honey Butter – Butter, Honey
Collard Greens – Collard Greens, Heritage Pork, Bacon, Onions, Garlic, Apple Cider Vinegar, Bacon Fat, Salt, Pepper
Baked Beans – Navy Beans, Brisket, Yellow Onions, Molasses, Ketchup, Apple Cider Vinegar, Hot Sauce, Dark Brown Sugar, Mustard, Worchestershire, Black Pepper, Granulated Garlic, Cayenne, Bay Leaves, Ginger, Paprika
Sausage Gravy – Pork Sausage, Cream, Rosemary, Red Pepper Flakes, Ground Pepper, Salt
“The Best Biscuits & Fried Chicken in the US” - Food & Wine
“The Best Biscuits & Fried Chicken in the US” - Food & Wine
Back in 2006, two Brooklyn cooks named Sarah Sanneh and Carolyn Bane converted a tiny, six-stool former beer storage closet into a homespun counter serving up massive doughnuts, Southern-style fried chicken, and two-napkin smoked pork sandwiches. It’s the type of food that’s impossible to dislike, and the locals soon realized they had something good on their hands. Rave reviews from The New York Times, New York Magazine, Food & Wine, and many more soon followed (as did a visit from Guy Fieri for “Diners, Drive-Ins, and Dives”), and Pies ’n’ Thighs legacy as one of New York’s best Southern restaurants was cemented.
Today, Pies ’n’ Thighs (which has since moved into larger digs) is a certified Brooklyn institution, and a must-visit for anyone craving expertly-made fried chicken, biscuits, doughnuts, pies, and a whole host of other Southern comfort food classics. Every item on the menu is made with care according to recipes inspired by the Slow Food Movement’s attention to high-quality ingredients, and the dishes that put it on the map are now delivering nationwide!
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