Chicken 'n BiscuitsThis recipe is extensive but well worth the effort! See directions below: |
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PREP THE CHICKEN PART I:
3 Boneless chicken breasts, cut in half
Pickle juice (hearty garlic is best!)
Buttermilk*
*If your local store does not carry buttermilk, you may substitute by using one cup of milk, with 1 TBSP. of lemon juice and allow to sit for 5 minutes before using.
DIRECTIONS:
In a large bowl, brine the chicken breasts in pickle juice for 2 hours. Drain and rinse chicken then place chicken in another large bowl and cover with buttermilk, marinate in refrigerator for at least 8 hours.
FOR THE BISCUITS: (Recipe adapted from our favorite biscuit joint in Georgia!)
1.5 cups all-purpose flour
1/2 TBSP. double-acting baking powder
1/4 tsp. salt
2 TBSP. granulated sugar, divided
3 TBSP. unsalted butter, room temperature
1 cup half and half, divided
Preat oven to 350 degrees F and line a baking sheet with parchment paper.
Combine flour, baking powder, salt and 1 TBSP. sugar in a large mixing bowl. Cut butter into 1/2 TBSP.-sized bits and add to the flour. Using your hands, work the butter into the flour until the butter is cut to the size of small peas.
Make a well in the center of the flour and pour in 3/4 cup of half and half. With your hands, stir just until the dough becomes sticky. Turn dough onto lightly floured surface and knead three times (do not over knead!) With a rolling pin, roll the dough to one inch thickness.
Dip a 2.5-inch diameter biscuit cutter in flour and cut the dough. DO NOT TWIST the cutter, just push straight down and lift. Scraps can be re-rolled and cut once. Any more than once and the dough will be tough.
Place the biscuits on the prepared sheet pan, leaving about 1/4 inch in-between each biscuit. With a pastry brush, brush the tops of the biscuits with the remaining half and half and sprinkle remaining granulated sugar over the tops of the biscuits. Bake for 20-23 minutes or until tops of biscuits are golden brown. Makes 6 biscuits.
While the biscuits are baking...
PREP THE CHICKEN PART II:
1 cup flour
2 TBSP. corn starch
2 TBSP. Gusto's Louisiana seasoning
Brown paper bag or large ziplock bag
Peanut oil or vegetable shortening for frying
Cast iron frying pan (best for even cooking!)
Shake off excess buttermilk from brined chicken and lay on wire rack. Mix together flour, corn starch and Gusto's Louisiana seasoning into a paper or plastic bag. Place two pieces of chicken in the bag at a time and shake to coat chicken in flour mixture; gently shake off excess flour. Place floured pieces onto dry wire rack and allow to rest for 5 minutes.
In a cast iron skillet, add enough oil to go up about 1/2 the side of the frying pan then heat oil to medium-high heat (350 degrees F). Working in batches, slowly place chicken in oil with long metal tongs and cook chicken for approximately 2 minutes on each side, or until juices run clear. Lay cooked pieces on a paper towel lined plate to soak up any extra oil.
When biscuits are cooked and slightly cooled, place a chicken breast on the bottom half of a biscuit, drizzle with honey and place top half of biscuit on top. Deeeelicious!
3 Boneless chicken breasts, cut in half
Pickle juice (hearty garlic is best!)
Buttermilk*
*If your local store does not carry buttermilk, you may substitute by using one cup of milk, with 1 TBSP. of lemon juice and allow to sit for 5 minutes before using.
DIRECTIONS:
In a large bowl, brine the chicken breasts in pickle juice for 2 hours. Drain and rinse chicken then place chicken in another large bowl and cover with buttermilk, marinate in refrigerator for at least 8 hours.
FOR THE BISCUITS: (Recipe adapted from our favorite biscuit joint in Georgia!)
1.5 cups all-purpose flour
1/2 TBSP. double-acting baking powder
1/4 tsp. salt
2 TBSP. granulated sugar, divided
3 TBSP. unsalted butter, room temperature
1 cup half and half, divided
Preat oven to 350 degrees F and line a baking sheet with parchment paper.
Combine flour, baking powder, salt and 1 TBSP. sugar in a large mixing bowl. Cut butter into 1/2 TBSP.-sized bits and add to the flour. Using your hands, work the butter into the flour until the butter is cut to the size of small peas.
Make a well in the center of the flour and pour in 3/4 cup of half and half. With your hands, stir just until the dough becomes sticky. Turn dough onto lightly floured surface and knead three times (do not over knead!) With a rolling pin, roll the dough to one inch thickness.
Dip a 2.5-inch diameter biscuit cutter in flour and cut the dough. DO NOT TWIST the cutter, just push straight down and lift. Scraps can be re-rolled and cut once. Any more than once and the dough will be tough.
Place the biscuits on the prepared sheet pan, leaving about 1/4 inch in-between each biscuit. With a pastry brush, brush the tops of the biscuits with the remaining half and half and sprinkle remaining granulated sugar over the tops of the biscuits. Bake for 20-23 minutes or until tops of biscuits are golden brown. Makes 6 biscuits.
While the biscuits are baking...
PREP THE CHICKEN PART II:
1 cup flour
2 TBSP. corn starch
2 TBSP. Gusto's Louisiana seasoning
Brown paper bag or large ziplock bag
Peanut oil or vegetable shortening for frying
Cast iron frying pan (best for even cooking!)
Shake off excess buttermilk from brined chicken and lay on wire rack. Mix together flour, corn starch and Gusto's Louisiana seasoning into a paper or plastic bag. Place two pieces of chicken in the bag at a time and shake to coat chicken in flour mixture; gently shake off excess flour. Place floured pieces onto dry wire rack and allow to rest for 5 minutes.
In a cast iron skillet, add enough oil to go up about 1/2 the side of the frying pan then heat oil to medium-high heat (350 degrees F). Working in batches, slowly place chicken in oil with long metal tongs and cook chicken for approximately 2 minutes on each side, or until juices run clear. Lay cooked pieces on a paper towel lined plate to soak up any extra oil.
When biscuits are cooked and slightly cooled, place a chicken breast on the bottom half of a biscuit, drizzle with honey and place top half of biscuit on top. Deeeelicious!
