The Ultimate Spicy Chicken Biscuit

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

By Andy Anderson !
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes0

Comments:

15 Comments

Serves:

Prep:

3 Hr

Cook:

10 Min

Method:

Deep Fry

Ingredients

PLAN/PURCHASE
1 lb

chicken breasts, boneless/skinless, pounded into 1/4 inch thick pieces
THE MARINADE
1/2 c

buttermilk
1 Tbsp

hot sauce, i like frank’s hot sauce
1/2 tsp

salt, kosher variety
1/4 tsp

freshly ground black pepper
2 pinch

cayenne pepper, for heat, or more to taste
THE BREADING
1 c

flour, all purpose variety
1/4 tsp

onion powder
1 pinch

cayenne pepper, or more to taste
1 tsp

paprika (hot or sweet)
1/2 tsp

ground cumin
1/2 tsp

sugar, granulated variety
THE FRYING
1 c

peanut oil
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How to Make The Ultimate Spicy Chicken Biscuit

Step-by-Step

PREP/PREPARE
THE MARINADE
Gather and prep all your ingredients.
Thoroughly combine all of the ingredients.
Add the chicken and the marinade to a non-reactive bowl or a Ziploc bag, and thoroughly coat the chicken with the marinade.
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).
Place in the refrigerator, and allow the flavors to blend for a couple of hours, or overnight.
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.
THE BREADING
Gather and prep all your ingredients.
Add all the breading ingredients into a large plate, and mix thoroughly.
Remove a piece of the chicken from the marinade; allow the excess marinade to drip off, and place in the flour mixture.
Thoroughly coat the chicken with the flour mixture.
Allow the chicken to rest for ten minutes.
Chef’s Note: Repeat for the remaining chicken pieces.
While the chicken is resting, add the oil to a skillet (cast iron is good), and heat to 350f (175c).
Add the chicken, and cook until nice and brown, about 3 minutes per side.
Place the chicken on a paper towel to drain.
PLATE/PRESENT
Slice open your favorite Southern-style biscuit, and add the chicken.
If you like you could add a nice fried egg. Enjoy.
Keep the faith, and keep cooking.