Being from the south and now living in Colorado I have brought a little bit of southern food here with me. Its very hard to find a good chicken biscuit as it is not as popular out here as say as breakfast burrito, which is fine but hey I like what I like and if involves either friend chicken or biscuits count me in. This version is a simple way to get crispy juice chicken and a perfectly fluffy biscuit.
Lets start with the chicken prep
- 3 chicken breast butterflied cut into 2 pieces and beaten until super thin or to your liking.
- 2 cups buttermilk( or 2 cups of whole milk with 3 heaping tbsp. of distilled vinegar) which makes your own buttermilk
- 3 heaping dashes of hotsauce
Once your chicken is cut and thinned out cut into the size you want for your biscuits put your buttermilk mixture into a gallon size storage bag and add chicken slowly as to not splash mixture, place in the refrigerator for a minimum of 3 hrs. or even overnight. If you do use the vinegar mixture just a few hours is best as the vinegar breaks down the chicken.
Now lets get started on those biscuits2 cups of all purpose flour
- 1tsp. baking soda
- 1tsp. granulated sugar
- 2tsp. kosher salt
- 1tbsp. baking powder
- 1/2 cup or 1 stick of cold unsalted butter
- 1 cup whole milk
Sift all the dry ingredients into a mixing bowl. Cut cold butter into piece and use a pastry cutter or fork to combine until it resembles course crumbs. Make a well in the middle and slowly add milk combining until just combined. Pour the mixture onto a lightly floured surface and knead until well combined, now flatten the mixture into a circle until about an inch thick now take and fold in half back over itself. Do this two more times for a total of three times. Now roll out one last time. Take a biscuit cutter the size you prefer( you can also use a glass) cut your biscuits straight down and do not twist. Just straight down, and place into a lightly buttered baking pan or a cast iron. Place your cut biscuits into that pan and place into a preheated 410 degree oven. Bake about 15-20 minutes or until golden.
Lets fry some chicken
- 2 cups of all purpose flour
- 1 cup of cornstarch
- 1 tbsp. of garlic powder
- 1 tbsp. of onion powder
- 1 tbsp. Cajun seasoning such as Tony’s
- 2 tbsp. dried parsley
- 4-6 cups of peanut oil
Mix all of the dry seasonings in a shallow dish and take your chicken from the refrigerator and put the buttermilk mixture into a bowl. Take your chicken piece by piece and dip into the flour mixture, to the buttermilk mixture and repeat. Place on a baking sheet and let sit for about 15-20 minutes. Heat oil in a cast iron skillet filled about halfway up to about 350 degrees.Make sure to maintain as close to that temp as possible for even cooking on all chicken. Fry about 4-5 minutes per side or until golden brown. Place cooked chicken onto a wire rack over a baking sheet. It is important to cook a few pieces at a time, do not overcrowd the pan. Trust me it doesn’t work.
The temperature of the oil will drop as you first add chicken but watch and make sure you adjust the heat as needed to not let it go to low.
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