5/14/20 LOCKDOWN BRUNCH: Louis Johnson Sweet And Spicy Chicken Biscuit Sandwiches

This sweet and spicy fried chicken recipe is flavored with honey and hot sauce, and it tastes even better wedged between flaky buttermilk biscuits- Louis would have loved these sweet and spicy chicken treats.

Sweet Heat Hot Chicken
1 c. all-purpose flour
3/4 c. yellow cornmeal
2 tsp. baking powder
2 tsp. cayenne pepper
2 tsp. Kosher salt
2 tsp. Freshly ground black pepper
2 c. Buttermilk
5 chicken cutlets (about 1 lb.) halved crosswise
7 c. vegetable oil
1/4 c. hot sauce (such as Cholula Brand)
3 tbsp. Honey

Louis Johnson Biscuit Sandwiches
4 c. all-purpose flour, spooned and leveled, plus more for working
4 tsp. baking powder
1 1/2 tsp. kosher salt
1 tsp. baking soda
3/4 c. cold unsalted butter, cut up
1 1/2 c. Buttermilk
Sweet and Spicy Chicken

To make the Louis Johnson Sweet and Spicy Chicken: Whisk together flour, cornmeal, baking powder, cayenne, salt, and black pepper in a bowl. Pour buttermilk into a separate bowl. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to a plate.

Set a wire rack over a baking sheet lined with paper towels. Heat 1 1/2 inches oil in a Dutch oven to 360°F. Fry chicken, in batches and turning occasionally, until golden brown, 4 to 5 minutes. Transfer to prepared rack.

Whisk together hot sauce and honey in a bowl. Drizzle warm chicken with hot sauce mixture. Serve immediately.

To make the sandwiches: Preheat oven to 450°F. Whisk together flour, baking powder, salt, and baking soda in a bowl. Cut butter into flour with a pastry blender or two forks until mixture resembles small peas. Stir in buttermilk with a fork until dough begins to form a ball. Turn dough out onto a lightly floured work surface, knead 2 or 3 times, adding additional flour as needed to prevent sticking.

With floured hands, pat dough into a 1-inch-thick square (8 to 9 inches). Cut dough into 4 squares and stack on one another. Roll stacked dough into a 1-inch- thick square, repeat 3 more times. With a floured knife, trim around sides of dough to create clean edges. Cut into 9 biscuits. Place biscuits slightly touching on a baking sheet. Chill 15 minutes.

Bake biscuits until golden brown, 18 to 20 minutes.

Split biscuits and serve with Sweet and Spicy Chicken.

If you want to read the story that inspired the sandwich click below:
Remembering Louis Johnson by Walter Rutledge



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