Fried Chicken & Buttermilk Biscuits
what do you know.. 11:30AM on a saturday morning and yet another deliciously savory brunch of fried chicken and buttermilk biscuits. everything tastes better fried. it’s true!! it’s actually scientifically proven.. something about heat and seasonings.. i’m here for all of that.
there are quite a few ways I love to enjoy these chicken Biscuits. I wish I could have them every weekend because they’re a knockout – literally & figuratively. you can eat them cut into pieces and topped with maple syrup.. =) it’s the chunky little brother to chicken & waffles, with a buttery and flaky exterior, and a soft fluffly inside.
you can add a fried egg to it, a family favorite. 😉
OR, my personal favorite… you can wrap it slightly snug in aluminum foil and let the heat from the chicken pull the bisquit into the crunchy crispy batter, mixing your flavors into the biscuit. I try to allow it to cool for about 30 minutes, so that I’m eating it warm-room temperature. Lightly adding jelly or add none at all. =)
I’ve been very greedy, and double dipped the buttermilk when coating the chicken breasts. it adds extra crunch and i highly suggest, if you plan to double dip your chicken, that you season your flour.
because chicken breasts can be really thick, i do brine them sometimes. its not necessary, but it changes things a bit. if you pre-plan to make this, consider brining your chicken for about four to six hours.
Alexanderia at 7TH AND BOURBON
35 minPrep Time
25 minCook Time
1 hrTotal Time
chicken breasts (cut into 3 inch wide pieces)
2 cups of self rising flour
1 cup of buttermilk - you will need to add additional slowly.
2 tablespoons of vegetable shortening
2 ½ teaspoons of sugar
1 stick of butter (really cold)
a generous pinch of salt
2 lemons juiced
1 garlic chopped
1 teaspoon of honey
½ teaspoon of salt
½ teaspoon of thyme
a pinch of black pepper
preheat your oven to 450º
in a skillet, heat the juice of two lemons, salt, honey, black pepper, and thyme . mix until it begins to thicken, or the garlic begins to soften, then turn off to cool. once it's completely cool, place in a zip lock bag and set in the fridge to brine.
in a large bowl mix together 2 cups of flour sifted, salt and sugar with a fork. once mixed well, use a cheese grater to add thick shreds of cold butter to your flour. use a fork and fold together. after all your butter has met with the flour and become friends, add two tablespoons of cold vegetable shortening and mix well into the flour.
add a cup of buttermilk. mix slowly and gently, the batter should appear moist but still thick. all contents should fold in well. should you need more than a cup, slowly mix in additional buttermilk until it is moist enough.
after mixing your dough, coat a large area (or cutting board) with flour and gently knead your dough on the board. your goal is to try and get the dough as smooth as possible with as little kneading as possible. the more you knead, the tougher your dough. flatten your dough and use a cookie cutter or cup with a large mouth to form circles, placing them on a baking sheet snuggly together. they must touch, if you want them to rise and be flaky.
your biscuits will need to be in the oven for about 18 - 20 minutes. split the time between the racks in your oven. the first 9 minutes, place the baking sheet on the bottom rack to cook the biscuits through. the second 9 minutes, move the baking sheet to the top rack so they become beautifully golden across the top without becoming too dark, too soon. stick a knife in to confirm they're ready and rub butter across the top once you believe they are! =)
for the chicken, prepare three separate bowls: flour, buttermilk, flour.
remove your chicken from the brine (if you chose to do so) and pat completely dry!! dip first in flour, second in buttermilk and finally, in your second bowl of flour and fry on medium-low heat. you want your vegetable oil to be hot enough to gently fry the chicken, but not cook it so fast that your crust browns before the chicken cooks completely !!
once your chicken is fried completely, allow the grease to fully strain from the chicken prior to placing between your biscuits. Oh .. & make sure to try my tip of wrapping your chicken biscuit snuggly i aluminum foil and allowing it to reach room temperature! =)