My friends will be the first to tell you that I’m just an “ok” cook. I can bake, but cooking is definitely hit or miss for me. I’ll give you an example. I tried to make Swedish meatballs the other night and they were soooo salty! I think it’s because I let the liquid reduce too much and the flavor became too concentrated. Miles and I ate one or two and then agreed that they were on the verge of being good, but the salt took over. The color was even a little weird.
It’s funny because I had a friend come over who was starving and after tasting one meatball lost his appetite! We agreed that it looked a bit like Alpo. I had to take a pic for proof; I think you’ll agree with me.
If you think it looks interesting, I’m happy to share the recipe. I’m going to try it again myself when I get my confidence back up 🙂
Anyway, when I do have a savory success, I get very excited and even get the giggles. That’s what happened with the Chicken and Biscuits. This is a bit of a copycat recipe from Pies N Thighs, a chicken spot in Brooklyn. I’ve tried the biscuit recipe, which I love, but I never tried the chicken. I already have my tried and true chicken strip recipe that Miles loves that’s very similar. We both marinade the chicken in buttermilk and use hot sauce. Well, I actually use Frank’s Red Hot.
This time I decided to blend my recipe with theirs to see what would happen. Either Miles and I were very hungry, or it was delicious. I think it was a bit of both, but mostly delicious. I will warn you, this recipe is not for the calorie counter. There is a ton of butter in the biscuits, there’s friend chicken involved and honey butter. I giggled all through out dinner. I even added more hot sauce to the sandwich and smiled every time I had a burst of hot sauce with the honey butter. I can’t wait to make this again.
Chicken & Biscuits with Honey Butter
For the biscuits
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons kosher salt
- ½ teaspoon sugar
- 1/8 teaspoon baking soda
- 2 ¾ cups all-purpose flour (, plus more)
- ¾ cups (1 ½ sticks) chilled unsalted butter, cut into pieces
- ¾ cups chilled buttermilk (, plus more for brushing)
For the Chicken
- ¾ cup buttermilk
- 4 tablespoons hot sauce (, I like Franks Red Hot)
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 skinless (, boneless chicken cutlets (about 1½ lb. total), cut lenghtwise)
- Vegetable oil ((for frying; about 2½ cups))
- 1 cups panko ((Japanese breadcrumbs))
- Freshly ground black pepper
For the Honey Butter
- ¼ cup (1/2 stick) salted butter, room temperature
- 1/8 cup honey or more to taste
Make the biscuits
- Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and 2 ¾ cups flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.
- Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.
- Place biscuits on a parchment-lined baking sheet and brush tops with buttermilk. Bake until golden brown, 30–35 minutes.
Make the chicken
- Combine buttermilk, hot sauce, salt, black pepper, in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours to overnight.
- Pour oil into a large skillet, preferably cast iron, to a depth of ½” and heat over medium-high heat until oil bubbles immediately when a little panko is added.
- Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel–lined baking sheet to drain.
Make the Honey Butter
- Mix butter, honey, and ½ tsp. salt in a small bowl until smooth; set honey butter aside.
Assemble the chicken and biscuits
- Split biscuits and spread each side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.
Adapted from Pies and Thighs
