Fried Chicken with Buttermilk Biscuits and Jalapeño Honey

By Booper-2

Ingredients

• FOR THE JALAPEÑO HONEY:
• 1 Jalapeño
• 2 cups Water
• 1 teaspoon Pepper
• 1 cup Honey
• FOR THE BISCUITS:
• 3 cups All-purpose Flour
• 3 Tablespoons Sugar
• 3 teaspoons Salt
• 3 teaspoons Baking Powder
• 1-1/2 teaspoon Baking Soda
• 1 stick Butter, Cubed 1/2 Inch
• 2 cups Buttermilk
• 1/4 cups Heavy Cream
• FOR THE CHICKEN:
• 4 Bone-in Chicken Breasts
• 6 Chicken Wings
• 4 cups Buttermilk
• 1 cup Hot Sauce Or Tabasco
• Canola Oil, For Frying
• 2 cups All-purpose Flour
• 3 Tablespoons Old Bay Seasoning
• 1/2 cups Cornstarch
• 1 Tablespoon Sea Salt, Plus More For Seasoning Chicken
• 1 Tablespoon Fresh Ground Pepper, Plus More For Seasoning Chicken And Buttermilk

Preparation

Step 1

Preparation Instructions

For the jalapeño honey:

Slice the jalapeño pepper, separating the seeds. In a small saucepan add the seeds and water and bring to a boil. Once boiling, add the sliced pepper to the water and let simmer for about 7 minutes. Remove from heat and let cool before adding the black pepper. Once cool, strain the water into a canning jar. Add the honey and stir until it you have a thick texture all round.

For the biscuits:

Preheat the oven to 365ºF. Mix together your dry ingredients and add the cubed butter, making sure to leave the cubes intact. Once your oven is ready, slowly add the buttermilk a quarter at a time. With a spatula, you want to fold the dough, never pressing or kneading into it too hard. You want the consistency of the dough to be sticky but not wet and runny.

Using a spoon, create a uniform circular shape across a baking sheet with each dollop, about 2 inches across. Focus on stacking the dough into tall peaks rather than spreading them into larger circles. With a squeeze bottle, dash a squirt of heavy cream over each biscuit and then place in the oven. Cook for about 14-18 minutes until the biscuits have golden crumbs and are flaky. I’d suggest serving immediately while they’re perfectly warm, but they can sit if necessary.

For the chicken:

The chicken begins with a wet buttermilk marinade followed by a dry batter and then the fry. Season your chicken with salt and pepper and lay them across a baking pan. Combine the buttermilk, hot sauce, and some more pepper together and pour evenly over the chicken. Cover and refrigerate for at least 3-6 hours.

Once you’re ready to cook your chicken, add the canola oil to a large pot, reaching a temperature of 325ºF. (I highly encourage getting a mini deep fryer if you find yourself in the kitchen often. They’re inexpensive and really easy to use.) In a separate dish, combine the flour, Old Bay Seasoning, corn starch, and salt and pepper. Coat each piece of chicken with the flour mixture, lightly shaking off the excess.

Working in batches, add the chicken to the hot oil and fry for about 8-10 minutes, or until golden brown and cooked through. Drain the pieces on paper towels and serve immediately with the biscuits and jalapeño honey.