Fried Chicken Biscuits with ‘Chups Biscuit Sauce

Biscuit Sauce Ingredients

  • ½ cup Cherry ‘Chups
  • 1 heaping Tbsp deli style chopped hot peppers
  • 1 Tbsp honey

Directions

  1. Combine all ingredients and allow to stand at room temperature for at least 30 minutes.
  2. While resting, prepare the biscuits and chicken.

Biscuit Ingredients

  • 2 cups sifted all-purpose flour
  • 6 Tbsp cold butter, cut into ⅛ inch cubes
  • 1 ½ Tbsp baking powder
  • 1 Tbsp sugar
  • 1 tsp salt
  • 1 cup whole milk plus 2 Tbsp

Directions

  1. Pre-heat oven to 425
  2. Combine dry ingredients in a large mixing bowl.
  3. Add butter and combine into flour mixture with a fork. Use fingers to break up large pieces and combine until mixture is crumbly.
  4. Slowly add milk while stirring with the fork until just combined. Do not over-work (clumps are cool!).
  5. Flour a working surface and remove dough from bowl. Flip dough so both sides are floured.
  6. Dust your hands with flour and gently press dough into a rectangle 1 inch thick. Cover with a kitchen towel and allow to rest about 15 minutes.
  7. Fold dough on itself, dust with flour again, and press back into a rectangle. Repeat twice more.
  8. Dust the rim of a thin drinking glass (~3 inches in diameter) and cut biscuits by pressing down straight through the dough.
  9. Cut as many biscuits as possible and gently rework dough until all dough is formed. (Should allow for 8 to 9 biscuits).
  10. Use fingers to coat tops of biscuits with remaining milk.
  11. Bake at 425 degrees for about 13 minutes, or until golden brown.

Fried Chicken Ingredients

  • 2 large chicken breasts, cut into thirds on a shallow angle
  • 2 eggs plus 2 Tbsp water
  • 1 cup plus ⅔ cup all-purpose flour
  • ⅔ cup corn meal
  • 2 Tbsp Old Bay seasoning
  • 1 tsp cayenne
  • canola oil for frying

Directions

  1. Heat oil in a cast iron skillet or pot to 350 degrees using a thermometer.
  2. Gently whisk egg and water together to create egg wash.
  3. Combine ⅔ cup flour, cornmeal, Old Bay, and cayenne in a shallow bowl.
  4. Dust chicken in remaining flour, coat with the egg wash, then coat in the breading.
  5. Fry chicken in oil for about 4 minutes per side, or until golden brown and cooked through.
  6. Cover a plate with paper towels; remove chicken from oil and allow to cool on the plate for several minutes.

Assembly

  1. Split biscuits in half.
  2. On the bottom half, place several bread-and-butter or sweet garlic pickles.
  3. Place fried chicken on top of pickles.
  4. Spoon the biscuit sauce on the top half of the biscuit.
  5. Sandwich two halves together and stuff yo’ face.

 

 

CherryRachel Apostolescherry, savory