Time 4h55m Yield 8 Number Of Ingredients 15 Steps:
Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours. Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet. Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use. Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes. Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste. Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.
Time 40m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet. Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside. Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess. Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side. Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference. Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.
Time P2DT2h50m Yield 4 servings plus 20 biscuits Number Of Ingredients 33 Steps:
For the Nashville hot sauce: Combine chicken stock, brown sugar, cayenne, Carolina reaper powder, if using, chili powder, paprika, salt, Scotch bonnets, anchos, guajillos and scorpion chiles, if using, in a saucepan. Boil and reduce by half, then let cool. Puree in blender, then add mustard and combine. Slowly add melted fat. For the brine: Mix 1 gallon water with 1 cup salt in a large container. Submerge the chicken pieces in the brine and let sit overnight, refrigerated. Drain the chicken and cover in buttermilk, then let sit overnight. For the fried chicken: Combine the flour, masa, cornstarch, celery salt, coriander, seafood seasoning, salt and pepper in a big bowl. Toss in chicken parts and coat well, then let rest, refrigerated, for 30 minutes. Bring oil to 300 degrees F in a deep-fryer. Fry chicken in batches until it reaches internal temperture of 160 degrees F, about 20 minutes. Toss in bowl with Nashville Hot Sauce. For the biscuits: Meanwhile, grate butter with a cheese grater, then freeze again. Mix together flour, baking powder, salt, sugar, baking soda and shortening in a bowl, then freeze, 3 hours. Mix frozen butter, dry mixture and buttermilk together in a large bowl until dough comes together, then lay out on a floured surface and roll out to about 2 inches thick. Fold into thirds, then repeat the rolling and folding 3 more times. Cut into 20 biscuits and place on a baking sheet lined with parchment paper. Freeze for 3 hours or up to overnight. Preheat the oven to 350 degrees F. Take biscuits out of freezer and sprinkle with salt. Bake for about 15 minutes.
Yield 4 servings Number Of Ingredients 14 Steps:
Trim the excess fat off the sides of the chicken breast. Using a knife, score the chicken longways, cutting halfway through the chicken to help it cook more rapidly. In a medium-sized mixing bowl, crack the eggs and whisk with the milk. In a separate medium-sized mixing bowl, add the bread crumbs. Dip each chicken breast in the egg mixture, covering it completely, then transfer to the bread crumbs and coat completely. Repeat this process one more time. Transfer to a parchment-lined baking sheet. Fit a Dutch oven with thermometer and pour in oil for frying. Heat over medium-high until thermometer registers 340˚F (170˚C). Set the chicken breasts in, in batches, and fry for 2-3 minutes until golden brown. Place fried chicken on a wire rack set over a baking sheet, to drain. Sprinkle with salt. Prepare the spicy pepper oil in a small mixing bowl by whisking together all the spices with the sunflower oil, until all the spices have dissolved into the oil. Set aside. Transfer the fried chicken to the brioche buns. Whisk together the spicy oil so none of the seasoning settles to the bottom. Drizzle 2 tablespoons over each chicken breast. Add 3 bread and butter pickles on top of the chicken and place the top bun. Nutrition Calories: 1533 Fat: 122 grams Carbs: 84 grams Fiber: 6 grams Sugars: 18 grams Protein: 26 grams Enjoy!
Time 40m Yield 8 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet. Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside. Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess. Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side. Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference. Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.
Time 1h40m Yield 2 Number Of Ingredients 12 Steps:
In medium bowl, mix buttermilk, hot sauce, 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, 1/4 teaspoon of the red pepper and the garlic powder. Add chicken; turn to coat. Cover and refrigerate 1 hour. Meanwhile, in 10-inch skillet, heat 2 tablespoons of the butter over medium-high heat. Add bread crumbs; cook 4 to 5 minutes, stirring frequently, until golden brown. Transfer to shallow bowl; add paprika, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat oven to 375°F. Spray large rimmed baking sheet with cooking spray. Drain chicken; discard marinade. Dredge marinated chicken in browned bread crumbs, coating completely. If there are any bread crumbs left in bowl, pat them on top of chicken breasts to cover any bare spots. Place on baking sheet. Wrap ears of corn individually in foil. Place on baking sheet with chicken; bake 10 minutes. Add biscuits to baking sheet; bake 22 to 26 minutes or until biscuits are golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Meanwhile, in small microwavable bowl, mix remaining 2 tablespoons butter and remaining 1/4 teaspoon red pepper. Microwave uncovered on High 30 seconds to 1 minute, or until melted. Drizzle butter mixture over chicken just before serving.
