- 12
- 55 mins
- 110 mins
Ingredients
- 3 c flour
- 1 T and 1 t baking powder
- 1 T sugar
- 2 t kosher salt
- 1/2 c unsalted butter plus more for serving
- 1-1/2 c buttermilk
- 1 egg slightly beaten
- Red pepper jelly for serving
- Fried chicken
- Fried Chicken
- 1-1/2 boneless, skinless chicken breasts
- 1 yellow onion, thinly sliced
- 2 c buttermilk
- 1 T brown sugar
- 1 t paprika
- 1 T and 1 t kosher salt, divided
- 2 c flour
- 1/2 t pepper
- Vegetable oil for frying
Preparation
Step 1
Preheat oven to 425. Whisk flour, baking powder, sugar, and salt in a large bowl. Grate butter on the large holes of a box grater directly over flour mixture, tossing to coat in flour as you go. Add buttermilk and use a fork to stir to combine (dough will be shaggy).
Turn dough onto a work surface and fold it on top of itself until it comes together, about five times. Pat out though to 1 inch thickness. Cut out rounds using a flowered 2 inch cutter and transfer to a parchment lined baking sheet. Gather scraps together and repeat two more times. At this Point, biscuits can be tightly wrapped and sheets and frozen for up to three weeks, if desired.
Brush biscuits with beaten egg and bake, rotating sheet halfway through, until golden and risen, 20 to 25 minutes. Let cool slightly before serving splitting. Spread biscuits with softened butter and red pepper jelly and Tap with a piece of fried chicken.
Fried Chicken
Split chicken breast in half lengthwise into cutlets, then cut into 20- 2 inch pieces. Place chicken in a large bowl and add onion, buttermilk, sugar, paprika, and 1 tablespoon salt; stir to combine. Cover and refrigerate for at least 30 minutes and up to 8 hours.
Combine flour, pepper, and remaining 1 teaspoon salt in a shallow baking dish. Working with a few pieces at a time, remove chicken from buttermilk mixture and dredge in flour. Do not shake off excess. Return chicken to buttermilk, turn to coat, and dip back in flour, turning to coat and pressing to help flower at here. It should look shaggy. Transfer to a parchment lined baking sheet.
Heat 1 inch of oil in a large, heavy skillet over medium high heat. Set a wire rack inside a rimmed baking sheet and place nearby. When oil is hot, add a few pieces of chicken, being sure not to overcrowd the pan, and fry, turning occasionally, until chicken is golden brown and cooked through, about five minutes. Transfer chicken to rack and repeat. Serve chicken warm, cold, or at room temperature on biscuits. Chicken can be reheated on a rack in a 350° oven for 15 minutes.