1/21/19 O&A NYC SUNDAY BRUNCH: Fried Chicken On A Hot Buttered Biscuit

Fried chicken on a hot buttered biscuit—what’s not to like?

Ingredients 

chicken cutlets
1 cup buttermilk
1 tablespoon hot sauce
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
4 skinless, boneless chicken cutlets (about 1½ lb. total), pounded to ¼” thickness

Honey Butter and Assembly

½ cup (1 stick) unsalted butter, room temperature
¼ cup honey
½ teaspoon kosher salt, plus more
Vegetable oil (for frying; about 2½ cups)
2 cups panko (Japanese breadcrumbs)
Freshly ground black pepper
Hot sauce (for serving)

Recipe Preparation

chicken cutlets

Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.

DO AHEAD: Chicken can be marinated 8 hours ahead. Keep chilled.

Honey Butter and Assembly PreparationMix butter, honey, and ½ tsp. salt in a small bowl until smooth; set honey butter aside.

Pour oil into a large skillet, preferably cast iron, to a depth of ½” and heat over medium-high heat until oil bubbles immediately when a little panko is added.

Meanwhile, place panko in a shallow bowl. Remove chicken from marinade; season with salt and pepper. Dredge chicken in panko, shaking off excess. Working in 2 batches and maintaining oil temperature, fry chicken until golden brown, crisp, and cooked through, about 3 minutes per side. Transfer chicken to a paper towel–lined baking sheet to drain.

Split biscuits and spread each side with 1 Tbsp. reserved honey butter. Build sandwiches with biscuits, chicken, and hot sauce.

Biscuit Ingredients 

3 teaspoons baking powder
2½ teaspoons kosher salt
1 teaspoon sugar
¼ teaspoon baking soda
5½ cups all-purpose flour, plus more
1½ cups (3 sticks) chilled unsalted butter, cut into pieces
1½ cups chilled buttermilk
1 large egg, beaten to blend

Biscuit Recipe Preparation

Preheat oven to 375°. Pulse baking powder, salt, sugar, baking soda, and 5½ cups flour in a food processor. Add butter and pulse until the texture of coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl. Mix in buttermilk with a fork, then gently knead just until a shaggy dough comes together.

Pat out dough on a lightly floured surface until 1¼” thick. Cut out biscuits with a 3” biscuit cutter, rerolling scraps once.

Place biscuits on a parchment-lined baking sheet and brush tops with egg. Bake until golden brown, 30–35 minutes.

 

 

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