Hot Chicken Biscuits with Mama's White Gravy

By SuzyHomemakerGoneBad

This recipe is courtesy of Trisha Yearwood. The quantity of chicken breading ingredients can be cut in half. Many reviewers have reported that using melted butter in the biscuits with good success.

Ingredients

• 2 eggs
• 2 cups buttermilk
• 2 tablespoons hot sauce, such as "Louisiana"
• 3 cups all-purpose flour
• 2 cups cornstarch
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 pound chicken cutlets
• 3 to 4 cups solid vegetable shortening
• 4 tablespoons (1/2 stick) butter
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt and freshly ground pepper
• 8 tablespoons (1 stick) butter, melted
• 1 tablespoon cayenne
• 1 tablespoon paprika
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• Pickle slices
• 8 Angel Biscuits, cut in half, recipe follows
• 5 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 5 tablespoons sugar
• 1/4 cup warm (90 to 110 degrees F) water
• 1/2 ounce (2 packages) active dry yeast
• 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
• 2 cups buttermilk

Details

Servings 12
Preparation time 85mins
Cooking time 130mins
Adapted from foodnetwork.com

Preparation

Step 1

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.