The Ultimate Spicy Chicken Biscuit Food

HOT CHICKEN BISCUITS WITH MAMA'S WHITE GRAVY

Steps:

• For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish.
• In a second shallow casserole dish, combine the flour, cornstarch, salt and pepper.
• Place the chicken cutlets into the flour mixture, coating evenly on each side and shaking off the excess. Then place the chicken into the egg wash, coating the pieces on both sides. Dredge the chicken a second time in flour and egg. (If you like, you can dredge a third time; the breading will be thicker with every coating.)
• Heat the shortening in a large cast-iron skillet over medium heat. Fry the breaded chicken until golden brown, about 2 minutes; flip and continue cooking until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
• For the gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper.
• For the hot sauce: In a small bowl, mix together the melted butter, cayenne, paprika, brown sugar, salt, pepper and garlic powder.
• To serve: Brush the chicken with the warm hot sauce. Place chicken pieces onto the bottom halves of the biscuits and top with white gravy and pickle slices. Cover with the biscuit tops and serve immediately.
• Preheat the oven to 425 degrees F.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
• In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
• Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
• Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
• Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.

THE ULTIMATE SPICY CHICKEN BISCUIT

Steps:

• PREP/PREPARE
• THE MARINADE
• Gather and prep all your ingredients.
• Thoroughly combine all of the ingredients.
• Add the chicken and the marinade to a non-reactive bowl or a Ziploc bag, and thoroughly coat the chicken with the marinade.
• Chef's Tip: Before adding the chicken to the marinade, cut into pieces that would fit nicely on a good Southern biscuit (I got six pieces).
• Place in the refrigerator, and allow the flavors to blend for a couple of hours, or overnight.
• Chef's Note: The best time to perform the marinade is before you go to bed. In the morning they will be ready for breading and cooking.
• THE BREADING
• Gather and prep all your ingredients.
• Add all the breading ingredients into a large plate, and mix thoroughly.
• Remove a piece of the chicken from the marinade; allow the excess marinade to drip off, and place in the flour mixture.
• Thoroughly coat the chicken with the flour mixture.
• Allow the chicken to rest for ten minutes.
• Chef's Note: Repeat for the remaining chicken pieces.
• While the chicken is resting, add the oil to a skillet (cast iron is good), and heat to 350f (175c).
• Add the chicken, and cook until nice and brown, about 3 minutes per side.
• Place the chicken on a paper towel to drain.
• PLATE/PRESENT
• Slice open your favorite Southern-style biscuit, and add the chicken.
• If you like you could add a nice fried egg. Enjoy.
• Keep the faith, and keep cooking.

FRIED CHICKEN BISCUIT SANDWICHES

Steps:

• Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and refrigerate 30 minutes.
• Meanwhile, combine the cornflakes, flour, 1/2 teaspoon salt and a few grinds of pepper in a shallow baking dish. Combine the honey and the remaining 2 tablespoons hot sauce in a small bowl; set aside.
• Heat 1/2 inch of peanut oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, remove the chicken cutlets from the buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side. Transfer to a rack set over a baking sheet and season with salt.
• Brush the cut sides of the biscuits with the mayonnaise; sandwich with the fried chicken, lettuce, pickles and a drizzle of the spicy honey.