I’ve been craving chicken and biscuits for awhile now. I forget if I saw it in Bon Appetit or Saveur, but there was a snippet on fried chicken, fluffy biscuits, honey butter (blech!) and hot sauce. I made a mental note then that I needed to make something somewhat similar sometime soon. For Sunday breakfast, I made Chicken Biscuits.
Buttery biscuits, crispy fried chicken, and for Jay and I, some Frank’s Red Hot. I thought about making some whipped maple butter, but decided against it. There’s just regular butter on there.
Still, they are GOOD. Better than what you’d get a Chik-fil-A and certainly better than what you’d get at Mickey Dee’s (they are one of my guilty pleasures, I admit…Thanks to working there in college and after, I get the occasional cravings for the fries…And the burgers…And even the occasional milkshake).
- 2 C flour
- 1 Tbsp. baking powder
- 2 tsp. sugar
- ½ tsp. cream of tartar
- ¼ tsp. salt
- ½ C (1 stick) cold, unsalted butter, cut into pieces
- ⅔ C milk
- 2 boneless, skinless chicken breasts
- 1 C flour, divided
- 1 large egg
- ¼ C milk
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. paprika
- ½ tsp. dried parsley
- salt & pepper to taste
- peanut oil, for frying
- butter & hot sauce, for serving
- Preheat the oven to 450 degrees F. In a medium mixing bowl, whisk together the 2 C of flour, baking powder, sugar, cream of tartar, and salt. With a pastry cutter, 2 knives, or clean hands, work in the butter until the mixture looks like coarse crumbs. Make a well in the center of the mixture, and add the milk all at once. Stir with a fork until the dough is moistened.
- Turn the dough out onto a lightly floured work surface, and knead 10-12 times, until mostly smooth. Pat or roll out the dough to about 1-inch thickness, and cut out 6 biscuits with a floured, 3-inch biscuit cutter.
- Place on an ungreased baking sheet, and bake for 12-15 minutes, or until golden brown. Keep warm while making the chicken.
- Pound each of the chicken breasts to ¼-inch thickness. Cut each breast in 3 pieces. Season each side with salt and pepper, and set aside.
- Place ½ C flour in a shallow dish, season with salt and pepper, and whisk to combine. In a second shallow disk, whisk together the egg and ¼ C of milk. In a 3rd shallow dish, whisk together the remaining ½ C of flour, the garlic powder, onion powder, paprika, parsley, and salt and pepper.
- In a large cast iron skillet, begin heating the peanut oil (use enough oil to come about ⅛-inch up the side) over medium heat.
- Assembly-line style, dip a piece of chicken first in the salt and pepper-seasoned flour, then the egg-milk mixture, and then the onion powder, etc.-seasoned flour. Place in the heated oil, and repeat with the remaining pieces of chicken.
- Cook the chicken until browned and crispy on one side. Flip, and cook the other side. Check to make sure that the chicken is cooked through (you can use a meat thermometer to check the temperature, which should be at least 165 degrees F). Drain the chicken on paper towels.
- To assemble, split open a biscuit, and spread each side with butter. Place a piece of chicken on top of one of the biscuit halves, then top with some hot sauce, if desired. Replace the other biscuit half, and enjoy!
The bambino, predictably, nibbled at a biscuit half, and declared he was done eating. Myself, I ate two of these beauties, and if we hadn’t been going to Sunday dinner at Jay’s parents’ house, I would’ve attempted a third!
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