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Ingredients
- Biscuits
- 1 1/2 teaspoons rapid rise dry yeast
- 1/4 cup warm water (around 115 degrees)
- 2 teaspoons sugar, divided
- 2 cups soft winter wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup melted butter, plus more for brushing biscuits
- 1 cup full-fat buttermilk
- Chicken Brine
- 10 boneless, skinless chicken thighs
- 2 cups buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons freshly ground black pepper
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 tablespoons smoked paprika
- Fried Chicken Batter
- Peanut oil for frying
- 1 cup all-purpose flour
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 1/2 cups water
- Chicken Dip
- 1 cup reserved peanut oil from frying
- 10 tablespoons cayenne pepper
- Biscuit Assembly
- Honey
- Creole mustard
- Dill pickles
Details
Servings 1
Adapted from thelocalpalate.com
Preparation
Step 1
To make biscuits, mix yeast, water, and 1 teaspoon sugar in large bowl. Bloom for 30 minutes.
Whisk together flour, baking powder, baking soda, salt, and remaining 1 teaspoon sugar.
Add remaining ingredients and yeast mixture to dry ingredients. Stir with hands just to combine, being careful not to overwork dough. Cover and let rise in warm area for 30 minutes.
Preheat oven to 425 degrees.
Turn dough out onto floured surface and roll to ¾ inch thick. Cut rounds with biscuit cutter. Place on buttered sheet pan, nestled together, and brush tops with melted butter. Let rise for 15 minutes.
Bake for 12 minutes, or until tops are golden brown. Remove from oven and brush immediately with additional melted butter.
For brine, mix all ingredients except chicken in a bowl. Add chicken and brine overnight.
To fry chicken, add peanut oil to pan set over medium heat. Heat oil until it reads 350 degrees on deep-fry thermometer.
Whisk next 9 ingredients together to make batter mixture. Remove chicken from brine and dry with paper towels. Dip chicken into batter mixture and place in hot oil, being careful not to overcrowd. Fry for 7–8 minutes, or until internal temperature is 165 degrees.
For chicken dip, remove 1 cup oil from frying oil, being careful not to spill (it is HOT!). Mix with cayenne pepper in heatproof bowl. Dip fried chicken pieces into mixture, then rest on wire rack for 1 minute.
To assemble, slice biscuits in half. Place chicken onto biscuit and top with honey, Creole mustard, and 3 dill pickle slices.
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