Hot sauce and honey join forces to give these classic chicken biscuits a kick of sweet heat.
Fried Chicken Biscuits
Yields: 8 Servings
Ingredients
- 2 cups whole buttermilk
- 5 teaspoons kosher salt, divided
- 2 teaspoons ground black pepper
- 4 boneless skinless chicken breasts, halved crosswise (about 2 pounds)
- ½ cup honey
- 1½ tablespoons hot sauce*
- 2 teaspoons crushed red pepper
- 1 sprig fresh rosemary
- 2 cups all-purpose flour
- 1 tablespoon smoked paprika
- Canola or peanut oil, for frying
- Buttermilk Biscuits, adding 1 teaspoon ground black pepper to dough
- Garnish: fresh rosemary
Instructions
- In a shallow dish, stir together buttermilk, 4 teaspoons salt, and pepper. Add chicken, tossing to coat. Cover and refrigerate for at least 4 hours or overnight, turning occasionally.
- In a small saucepan, bring honey, hot sauce, red pepper, and rosemary to a simmer over medium-low heat. Reduce heat to low; cook for 1 hour. Pour mixture through a fine-mesh sieve, discarding solids. Cover and let stand at room temperature until ready to use.
- In another shallow dish, combine flour, paprika, and remaining 1 teaspoon salt. Remove chicken from dish, discarding marinade. Dredge chicken in flour mixture, shaking off excess. Place chicken on a plate; let stand for 10 minutes.
- In a large cast-iron skillet or Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
- Working in batches, fry chicken until deep golden brown and crispy and a meat thermometer inserted in thickest portion registers 165°, 15 to 17 minutes. Transfer chicken to a wire rack to drain.
- Cut Buttermilk Biscuits in half. Place chicken halves on bottom half of biscuits, and top with spicy honey. Cover with biscuit tops. Garnish with rosemary, if desired.
Notes
*We used Tabasco Hot Sauce.
KITCHEN TIP
For flaky biscuits, make dough for Buttermilk Biscuits, and pat to 1-inch thickness. Cut dough in half; stack halves, and roll to 1-inch thickness. Repeat procedure 2 more times. Cut dough into 8 squares, and bake as directed.
KITCHEN TIP
For flaky biscuits, make dough for Buttermilk Biscuits, and pat to 1-inch thickness. Cut dough in half; stack halves, and roll to 1-inch thickness. Repeat procedure 2 more times. Cut dough into 8 squares, and bake as directed.
