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Chicken Biscuits

Source of Recipe


Taste of the South



List of Ingredients



• 2 boneless skinless chicken breasts
  
• 1 cup whole buttermilk
  
• 1 Tbsp hot sauce
  
• 5 tsp kosher salt, divided
  
• 1½ cups all-purpose flour
  
• 2 tsp ground black pepper
  
• Canola oil, for frying
  
• 6 Buttermilk Biscuits (recipe follows)
  






Instructions



1. Place a wire rack on a rimmed baking sheet. Set aside.
   
   
2. Place chicken on a cutting board; cover with plastic wrap. Using a rolling pin, gently pound chicken to flatten to ¼-inch thick. Cut into six portions.
   
   
3. In a large, resealable plastic bag, combine chicken, buttermilk, hot sauce, and 2 teaspoons salt. Refrigerate 30 minutes.
   
   
4. In a shallow dish, stir together flour, remaining 3 teaspoons salt, and pepper. Remove chicken from buttermilk mixture, draining excess. Dredge chicken in flour mixture, shaking off excess. Set aside.
   
   
5. In a large cast-iron skillet, add canola oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350° F. Working in batches, cook chicken, turning occasionally, until golden brown on all sides and a meat thermometer in thickest portion reads 165° F, approximately 10 minutes. Let cool slightly on prepared rack.
   
   Makes 6 servings
   
   
   
   Buttermilk Biscuits:
   
   ◦  2½ cups self-rising flour
   ◦  2 Tbsp sugar
   ◦  1¼ tsp kosher salt
   ◦  ¾ cup cold unsalted butter, cubed
   ◦  1 cup whole buttermilk, chilled
   ◦  2 Tbsp unsalted butter, melted
   
   Preheat oven to 425° F. Line a rimmed baking sheet with parchment paper. Set aside.
   
   In a large bowl, stir together flour, sugar, and salt. Using a fork, cut butter into flour until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined.
   
   Turn dough out onto a well-floured surface. Shape the dough into a flat log, and fold into thirds, like a letter. Roll into a 10-by-9-inch rectangle. Using a 3-inch round cutter dipped in flour, cut dough, without twisting cutter. Re-roll scraps as needed. Place biscuits on prepared pan, spacing 2 inches apart. Brush tops with melted butter. Bake until golden brown and cooked through, approximately 12 minutes.
   
   Makes approximately 10 biscuits