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Trying a Family Favorite Again – Fried Chicken Biscuit Sandwiches

If it were up to me, I could pretty much eat sandwiches all of the time and probably every day. They’re great for breakfast, lunch or dinner and very often we will have different variations of sandwiches for dinner during the week to make things a little bit easier to fit into our crazy schedules. Chicken sandwiches are always a personal favorite and there are a lot of different things you can do with them. Sean really liked the fried chicken sandwiches I have made in the past and I have done them on biscuits before, but when I came across this particular recipe at Chow.com, it seemed like a really easy one to do and it made use of the boneless chicken thighs that I already had on hand. The recipe makes both the biscuits and the chicken and both are really simple to do so that you can have in easy meal just about any night of the week.

Fried Chicken Biscuit Sandwiches

For the biscuits:

2 cups all-purpose flour, plus more for dusting

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

1/2 cup cold butter (1 stick), cut into 12 pieces

1 cup cold buttermilk

For the fried chicken:

6 boneless, skinless chicken thighs

Kosher salt

1 cup all-purpose flour

2 teaspoons sweet paprika

1/4 teaspoon cayenne pepper (optional)

1/4 teaspoon dried thyme

1 cup buttermilk

Vegetable oil or canola oil

To serve:

Sliced dill pickles

Hot sauce

Honey (optional)

For the biscuits, preheat the oven to 425° and arrange a rack in the middle of the oven. Line a large rimmed baking sheet with parchment paper. In a food processor, add the flour, baking powder, baking soda, and salt. Pulse to combine the mixture. Scatter the butter pieces over the top of the flour mixture and pulse until the butter is pea-sized. Add the buttermilk and pulse the mixture just until a moist, shaggy dough comes together.

Alternatively, in a mixing bowl, the whisk together the flour, baking powder, baking soda, and salt. Scatter the butter pieces over the top of the flour mixture and toss to coat them in the flour mixture. Using a pastry blender, and working quickly, cut the butter into the dry ingredients until it is pea-sized. Drizzle in the buttermilk and stir the mixture just until he moist, shaggy dough comes together.

Dust a work surface with flour. Scrape the dough onto the surface and dust the top with more flour. With floured hands, pat the dough into a circle 1-inch thick. Using a 3 1/2-inch round (or fluted) cutter dipped in flour, cut out as many biscuits as possible. Press straight down through the dough — do not twist the cutter, or the biscuits will not rise properly.

Transfer the biscuits to the prepared baking sheet, spacing them at least 1-inch apart. Gather the scraps into a ball, pat it into a 1-inch-thick circle, and cut out more biscuits. Repeat as needed until you have 6 biscuits in total. Bake until the biscuits are golden brown, about 15 minutes. Set the biscuits aside to cool on a wire rack.

For the fried chicken, arrange the chicken in a shallow baking dish and sprinkle it all over with salt; set the chicken aside at room temperature. In a shallow bowl, stir together the flour, paprika, cayenne pepper (if using), and thyme. Pour the buttermilk over the chicken and toss the chicken to coat it well. Add the vegetable or canola oil to a large, straight-sided cast-iron skillet or frying pan. The oil should be 1 1/2 to 2 inches deep, reaching slightly less than halfway up the sides of the pan. Warm the oil over medium heat until it reaches 340° on a candy thermometer. When the oil is ready, lift a piece of chicken from the buttermilk, letting the excess drip off, then dip the chicken into the flour mixture, coating it completely. Shake off any of the excess flour. Fry the chicken until it is cooked through and golden brown, turning the pieces halfway through the cooking process, about 6 to 8 minutes in total. The interior of the chicken should register 155° on an instant-read thermometer when you remove the chicken from the oil; the temperature will rise to 165° as the chicken rests. Drain the chicken on a paper towel-lined plate.

To serve, split the biscuits and place a piece of the fried chicken on the bottom half of each biscuit. Add dill pickles, hot sauce, and the optional honey, or any other condiments you may like, cover the chicken with the biscuit top, and serve.

There is nothing quite like having a piece of fried chicken, and having it on a flaky, moist buttermilk biscuit just seems to make it even better. I always add pickles to my chicken biscuits and they go really well with coleslaw either on the side or right on the biscuit itself with the chicken. Adding a little hot sauce to the mix also can kick it up just a bit if you like that kind of flavor, though the honey is also a nice touch and Sean did add some honey to the top of his piece of chicken and he said it went really well with the biscuit. You can serve these pretty simply with coleslaw or potato salad or any other type of salad you might like, or even some homemade or store-bought French fries if you prefer. Overall I think it is a great sandwich you could even do for a buffet or a party if you are all getting together to watch the game or hang out.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day, try to stay warm (it is about 4° here in New York without the wind, and with the wind it is about 15 below), and enjoy your meal!

It’s a Chicken Invasion, Part 4 – Fried Chicken Biscuits

01 Feb

So yesterday was for a basic fried chicken sandwich from Cook’s Country, which was very tasty. Today is something that is just as easy, might taste even better and is a little more homemade. The recipe id for fried chicken biscuits and is from Bon Appetit, who got the recipe from the Pies-N-Thighs restaurant in Brooklyn, New York. The recipe sounded too good to pass up – delicate and spicy fried chicken on a nice fluffy homemade biscuit with honey butter. How could you not at least give it a try?

Fried Chicken Biscuits

For the Fried Chicken:

1 cup buttermilk
1 tablespoon hot sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
4 skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness

For the Biscuits:

3 teaspoons baking powder
2½ teaspoons kosher salt
1 teaspoon sugar
¼ teaspoon baking soda
5½ cups all-purpose flour, plus more
1½ cups (3 sticks) chilled unsalted butter, cut into pieces
1½ cups chilled buttermilk
1 large egg, beaten to blend
For the Honey Butter and Assembly:

½ cup (1 stick) butter, room temperature
¼ cup honey
½ teaspoon kosher salt, plus more
Vegetable oil, for frying; about 2½ cups
2 cups panko Japanese breadcrumbs
Freshly ground black pepper
4 Pies-N-Thighs Biscuits (recipe above)
Hot sauce, for serving

For the chicken cutlets, combine the buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add the chicken. Seal the bag, turn the bag several times to coat, and chill the chicken in the refrigerator for at least 3 hours.

For the biscuits, preheat the oven to 375°. Pulse the baking powder, salt, sugar, baking soda, and 5½ cups of flour in a food processor. Add the butter and pulse until the texture is of coarse meal with a few pea-size pieces of butter remaining.
Transfer the mixture to a large bowl. Mix in the buttermilk with a fork, then gently knead the dough just until a shaggy dough comes together.
Pat out the dough on a lightly floured surface until it is about 1¼ inches thick. Cut out the biscuits with a 3” biscuit cutter, re-rolling the scraps once.
Place the biscuits on a parchment-lined baking sheet and brush the tops with egg. Bake the biscuits until they are golden brown, about 30–35 minutes.

To make the honey butter, mix the butter, honey, and ½ a teaspoon of the salt in a small bowl until smooth; set the honey butter aside.

To prepare the chicken, pour the vegetable oil into a large skillet, preferably cast iron, to a depth of ½ an inch and heat the pan over medium-high heat until the oil bubbles immediately when a little panko is added.

Meanwhile, place the panko bread crumbs in a shallow bowl. Remove the chicken from the marinade; season it with salt and pepper. Dredge the chicken in the panko, shaking off any excess. Working in 2 batches and maintaining the oil temperature, fry the chicken until it is golden brown, crisp, and cooked through, about 3 minutes per side. Transfer the chicken to a paper towel–lined baking sheet to drain.

Split the biscuits and spread each side of the biscuits with 1 tablespoon of the. reserved honey butter. Build the sandwiches with biscuits, chicken, and hot sauce, if desired and serve.

Just a couple of things about these recipes. I used chicken tenders that I had bought on sale this past week instead of the chicken breasts and they seem to work out just fine for me. I think you could probably just as easily use boneless thighs as well if you like them better. i did have a little trouble with the panko bread crumbs not sticking very well to all of the chicken pieces. I think I might flour them a little next time after they come out of the marinade to make them stick better, but overall the flavor was really good. To me, the real winner here is the biscuits. They tasted really good and were nice and fluffy. The recipe calls for you to use a 3 inch biscuit cutter, which seemed too big to me so I made them smaller, using a 2 inch cutter and got more biscuits out of the batch so we were able to use them for other meals. Everyone loved the biscuits so I know I’ll be making this one again. I made a little cole slaw to go along with the biscuits. I tried a different recipe this time, which I will post soon, but you can use any cole slaw recipe you like best.

That’s all I have for today. Check back next time for another recipe. until then, enjoy the rest of your day and enjoy your meal!