the ultimate spicy chicken biscuit

Name: The Ultimate Spicy Chicken Biscuit
Prep time: 3 h
Cook time: 10 min
Yield: 6
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 1 pound(s) chicken breasts, boneless/skinless, pounded into 1/4 inch thick pieces; ## THE MARINADE; 1/2 cup(s) buttermilk; 1 tablespoon(s) hot sauce, i like frank’s hot sauce; 1/2 teaspoon(s) salt, kosher variety; 1/4 teaspoon(s) freshly ground black pepper; 2 pinch(es) cayenne pepper, for heat, or more to taste; ## THE BREADING; 1 cup(s) flour, all purpose variety; 1/4 teaspoon(s) onion powder; 1 pinch(es) cayenne pepper, or more to taste; 1 teaspoon(s) paprika (hot or sweet); 1/2 teaspoon(s) ground cumin; 1/2 teaspoon(s) sugar, granulated variety; ## THE FRYING; 1 cup(s) peanut oil

(1 RATING)

50 Pinches 27 Photos

Andy Anderson !

Wichita, KS

Updated on Jan 6, 2016

I’ve been playing around with this one for over a year, and I finally got something that I think works pretty well. It has just enough heat to warm you up on a cold morning, and plenty of taste to make you happy. Do the marinade the night before, and you’re ready to go. Put it on your favorite Southern biscuit and enjoy. So, you ready… Let’s get into the kitchen.

Rate

prep time 3 Hr

cook time 10 Min

method Deep Fry

yield 6 serving(s)

Ingredients

PLAN/PURCHASE
1 pound chicken breasts, boneless/skinless, pounded into 1/4 inch thick pieces
THE MARINADE
1/2 cup buttermilk
1 tablespoon hot sauce, i like frank’s hot sauce
1/2 teaspoon salt, kosher variety
1/4 teaspoon freshly ground black pepper
2 pinches cayenne pepper, for heat, or more to taste
THE BREADING
1 cup flour, all purpose variety
1/4 teaspoon onion powder
1 pinch cayenne pepper, or more to taste
1 teaspoon paprika (hot or sweet)
1/2 teaspoon ground cumin
1/2 teaspoon sugar, granulated variety
THE FRYING
1 cup peanut oil

How To Make the ultimate spicy chicken biscuit

Step 1

PREP/PREPARE

Step 2

THE MARINADE
Step 3

Gather and prep all your ingredients.
Step 4

Thoroughly combine all of the ingredients.
Step 5

Add the chicken and the marinade to a non-reactive bowl or a Ziploc bag, and thoroughly coat the chicken with the marinade.
Step 6

Chef’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).
Step 7

Place in the refrigerator, and allow the flavors to blend for a couple of hours, or overnight.
Step 8

Chef’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.
Step 9

THE BREADING
Step 10

Gather and prep all your ingredients.
Step 11

Add all the breading ingredients into a large plate, and mix thoroughly.
Step 12

Remove a piece of the chicken from the marinade; allow the excess marinade to drip off, and place in the flour mixture.
Step 13

Thoroughly coat the chicken with the flour mixture.
Step 14

Allow the chicken to rest for ten minutes.
Step 15

Chef’s Note: Repeat for the remaining chicken pieces.
Step 16

While the chicken is resting, add the oil to a skillet (cast iron is good), and heat to 350f (175c).
Step 17

Add the chicken, and cook until nice and brown, about 3 minutes per side.
Step 18

Place the chicken on a paper towel to drain.
Step 19

PLATE/PRESENT
Step 20

Slice open your favorite Southern-style biscuit, and add the chicken.
Step 21

If you like you could add a nice fried egg. Enjoy.
Step 22

Keep the faith, and keep cooking.
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