The Ultimate Spicy Chicken Biscuit
chicken breasts, boneless/skinless, pounded into 1/4 inch thick pieces
hot sauce, i like frank’s hot sauce
salt, kosher variety
freshly ground black pepper
cayenne pepper, for heat, or more to taste
flour, all purpose variety
cayenne pepper, or more to taste
paprika (hot or sweet)
sugar, granulated variety
3Gather and prep all your ingredients.
4Thoroughly combine all of the ingredients.
5Add the chicken and the marinade to a non-reactive bowl or a Ziploc bag, and thoroughly coat the chicken with the marinade.
6Chef’s Tip: Before adding the chicken to the marinade, cut into pieces that would fit nicely on a good Southern biscuit (I got six pieces).
7Place in the refrigerator, and allow the flavors to blend for a couple of hours, or overnight.
8Chef’s Note: The best time to perform the marinade is before you go to bed. In the morning they will be ready for breading and cooking.
10Gather and prep all your ingredients.
11Add all the breading ingredients into a large plate, and mix thoroughly.
12Remove a piece of the chicken from the marinade; allow the excess marinade to drip off, and place in the flour mixture.
13Thoroughly coat the chicken with the flour mixture.
14Allow the chicken to rest for ten minutes.
15Chef’s Note: Repeat for the remaining chicken pieces.
16While the chicken is resting, add the oil to a skillet (cast iron is good), and heat to 350f (175c).
17Add the chicken, and cook until nice and brown, about 3 minutes per side.
18Place the chicken on a paper towel to drain.
20Slice open your favorite Southern-style biscuit, and add the chicken.
21If you like you could add a nice fried egg. Enjoy.
22Keep the faith, and keep cooking.
Posted: Wed, Jan 6, 2016