Fried Chicken Biscuit

By • September 6, 2014 0 Comments

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Author Notes: It's a southern fried chicken biscuit.mj.landry

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Serves 8-10

Fried Chicken and toopings for sandwiches

  • 4 Boneless skin on chicken breasts
  • 1 quart Buttermilk
  • 1/4 cup Sriracha or other spicy sauce
  • 2 Garlic cloves minced
  • 2 teaspoons Salt
  • 2.5 teaspoons Fresh ground black pepper
  • 2 teaspoons Sweet spanish paprika
  • 2 cups Flour
  • 1 cup Crisco Shortening
  • 1 cup Canola oil
  • 1 cup Peanut oil
  • Mayonnaise
  • Pickles

Bacon Brown Sugar Biscuits adapted from Garden & Gun magazine

  • 1 cup All Purpose flour, I used King Arthur
  • 1 cup Cake flour, I used King Arthur
  • 1/4 cup Light brown sugar
  • 21/2 teaspoon Baking powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 3 Slices crisp cooked bacon
  • 7 tablespoons Cold unsalted butter
  • 3/4 cup Buttermilk
  1. Put chicken breasts into a brining bag. Lightly pound your chicken breasts. Add to the brining bag the buttermilk, sriracha, garlic cloves, 1 tsp of the salt, 1 tsp of the paprika and 1.5 tsp of the pepper. Soak overnight. When your chicken is ready to fry, pat it dry and coat with seasoned flour. To the flour add your remaining tsp of salt, pepper and paprika. Heat all your oils and shortening in a cast iron skillet to 350 degrees.The oil is ready when you flick some flour into it and it bubbles. Cook each chicken breast for 6 mins per side. Adjust oil temp as you need to, it's important to try and keep it at 350 degrees. Put chicken on a wire rack when done and wait to assemble sandwiches until chicken has cooled a bit.
  2. Preheat oven to 450 degrees. Stir together flours, brown sugar, baking powder, baking soda, salt, and bacon until evenly mixed. Put mixture into a cuisinart and add butter. Pulse until mixture has a sandy coarse texture. Slowly drizzle in buttermilk while cuisinart is going until a smooth dough forms. Alternatively if you don't have a food processor, cut in butter with a pastry cutter until the mixture has a sandy texture and the pieces of butter are the size of a small pea. Add buttermilk and stir until the dough is uniformly moistened. On a lightly floured surface, bring the dough together and roll to approximately ¾-inch thickness. Fold, envelope style, and roll again. If necessary, fold and roll again until the dough is smooth and uniform. Cut biscuits and bake 11-15 minutes until tops are golden. If desired, brush tops with butter and sprinkle with additional brown sugar. Note- It is important to cut these biscuits to at least 3/4 inch thickness.
  3. To make sandwiches, slice biscuits open and dollop with a generous helping of your favorite mayonnaise, slice chicken into strips and top with a bit of salt, top with pickles and serve.. I had homemade pickles that a friend brought but store bought bread and butter would be just great too! The mayo and pickles are optional. My son prefers just biscuits and chicken.

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