Recipe courtesy of Pies 'n' Thighs
Chicken Biscuits
- Level: Intermediate
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 42 servings
- Calories
- 369
- Total Fat
- 23
- Saturated Fat
- 8
- Carbohydrates
- 30
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 10
- Cholesterol
- 53
- Sodium
- 273
- Total: 2 hr 5 min (includes marinating time)
- Active: 55 min
Ingredients
Biscuit:
7 cups all-purpose flour, plus more for dusting
2 cups pastry flour
3 tablespoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 pound butter, cut into 1/2-inch cubes, cold
3 3/4 cups buttermilk
1 egg
1 tablespoon heavy cream
Fried Chicken Cutlets:
1 cup buttermilk
1 tablespoon hot sauce
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
4 chicken cutlets, pounded 1/2-inch thick
2 cups vegetable oil
2 cups plain breadcrumbs or panko
Honey Butter and Sandwich Assembly:
1/2 cup (1 stick) butter, soft
1/2 cup honey
Hot sauce, such as Frank's RedHot, for serving
Directions
Special equipment:
a deep-fry thermometer- For the biscuits: Preheat oven to 400 degrees F.
- Mix flours, baking powder, salt and baking soda in a bowl. Add cubed butter and toss. Pulse mixture in food processor until butter is pea-sized. Put this in a large bowl and add buttermilk. Mix with hands until dough comes together but still has shaggy bits, then dump onto a floured table.
- Work with the heel of your hand pushing the dough into the table away from you and roll it back onto itself. Continue heeling and rolling until dough is smooth, but do not overmix. (Pieces of butter should still be visible.)
- Use a rolling pin to roll the dough until it's about 1 1/2 inches thick.
- Flour a round biscuit cutter and cut the biscuits. Flip the biscuits and place on a sheet pan.
- Beat together the egg and heavy cream in a small bowl. Brush biscuits with egg wash.
- Bake 22 minutes.
- For the fried chicken cutlets: Combine buttermilk, hot sauce, salt, cayenne and black pepper in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill 1 to 3 hours.
- Pour oil into a large skillet to a depth of 1/2-inch and heat over medium-high heat until oil bubbles immediately when a sprinkle of breadcrumbs is added. (Oil should be at 325 degrees F.)
- Meanwhile, place breadcrumbs in a shallow bowl. Remove chicken from marinade. Dredge chicken in breadcrumbs, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel-lined baking sheet to drain.
- For the honey butter and sandwich assembly: Whisk together the butter and honey in a bowl.
- Split a biscuit and slather both halves with honey butter. Place a fried cutlet on bottom half and pour a generous amount of hot sauce over. Top with other biscuit half. Repeat with the remaining chicken cutlets. Save remaining biscuits for another use.