Chicken biscuit craving = satisfied

3 Feb

When the Carolina men’s basketball team scores more than 100 points against its opponent, anyone who mentions the win gets two sausage biscuits for $1 at Bojangle’s for the whole next day. For the large portion of the world that has not experienced the delicious, salty, buttery, gloating joy of this deal, it is a strong enough pull to inspire a student chant when the Heels get into the high 90s: SAU-SAGE BIS-CUIT (clap clap, clapclapclap).

There are no Bojangle’s in Colorado. Really, there aren’t biscuits. And I never liked sausage much, anyway. Resulting craving: chicken biscuit.

Because my Mama Dip‘s cookbook was at another apartment, I went with Mark Bittman’s biscuit recipe, with slight modifications (more butter, more buttermilk, a tiny bit more salt). Adding a few pan-fried, buttermilk-soaked chicken breast cuts to the mix, I came up with something that satisfied the Southern biscuit craving, and suitably acknowledged Carolina’s 106-74 Tuesday night win over Boston College.

Read on for the recipe.

Bittman’s buttermilk biscuits, slightly modified:

2 cups all-purpose flour

3 tsp baking powder

1 tsp salt

1 tsp baking soda

6 tbsp cold butter

1 1/4 cups buttermilk

1) Mix dry ingredients with a whisk. Work in butter with your fingers, until it’s all incorporated and pebbly. Stir in the buttermilk, form into a ball, and turn onto a floured counter. Knead it a few times, roll out to desired biscuit thickness, and cut into rounds.

2) Bake the rounds at 450 degrees for about 11 minutes (put them close to one another on the pan for better rising).

3) Serve with cheese, honey, sausage, butter, jam, or in this case, fried chicken.

Chicken-biscuit fried chicken:

4 thin chicken breasts (allows for more even cooking)

Salt, pepper, cayenne pepper, oregano, onion powder

1 cup buttermilk

All-purpose flour

1 egg

Panko bread crumbs

Oil for frying

1) Place the chicken in a plastic container and season the chicken with salt, pepper, cayenne, oregano and onion powder. Cover with buttermilk. Allow the chicken to marinate for a couple of hours.

2) Heat a shallow layer of oil in a pan over heat a little higher than medium. Pour the chicken and buttermilk into a strainer to drain. Make separate bowls with flour (seasoned with salt and pepper), egg (seasoned and beaten), and Panko (seasoned). Dunk the chicken in flour, then egg, then Panko.

3) Fry the chicken until dark golden brown on each side. Thin cuts will have cooked through by the time this happens. Set on paper towels to drain excess oil.

Best way to eat a chicken biscuit: Warm biscuit, warm chicken, sharp cheddar cheese, dill pickles.

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