Hot Dipped Chicken Biscuit Recipe

Name: Rex at the Royals Hot Dipped Chicken Biscuit Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound chicken thighs, boneless and skinless; 1 cup buttermilk; 2 tablespoons hot sauce; 1 cup all-purpose flour; 1 cup cornstarch; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon black pepper; 2 cups vegetable oil; 4 slices Cooper sharp cheese, sliced; 1 cup pickles, sliced; 2 cups self-rising flour; 0.5 cup butter, cold and cubed; 0.75 cup milk

Inspired by Rex at the Royal

Time1h

Serves4

hot dipped chicken, cooper sharp cheese, pickles, house made biscuit

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Ingredients

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Hot Dipped Chicken Biscuit Ingredients

1 pound chicken thighs, boneless and skinless

1 cup Buttermilk

2 tablespoons Hot sauce

1 cup 00 bread flour

1 cup Cornstarch

1 teaspoon Watkins paprika

1 teaspoon Watkins garlic powder

1 teaspoon Celtic sea salt

1 teaspoon black pepper

2 cups Tuscany sunflower oil

4 slices Cooper sharp cheese, sliced

1 cup pickles, sliced

2 cups self-rising flour

1/2 cup butter, cold and cubed

3/4 cup Milk

Method

Hot Dipped Chicken Biscuit Directions

Marinate the Chicken

In a bowl, mix buttermilk and hot sauce. Add the chicken thighs and marinate for at least 1 hour in the refrigerator.

Prepare the Biscuit Dough

In a bowl, mix self-rising flour and cubed cold butter until the mixture resembles coarse crumbs. Stir in the milk until just combined. Do not overmix.

Shape and Bake Biscuits

Preheat the oven to 425°F (220°C). Turn the dough onto a floured surface and knead gently. Roll out to 1-inch thickness and cut out biscuits. Place on a baking sheet and bake for 12-15 minutes until golden brown.

Prepare the Chicken Coating

In a separate bowl, mix all-purpose flour, cornstarch, paprika, garlic powder, salt, and black pepper. Remove chicken from marinade and dredge each piece in the flour mixture.

Fry the Chicken

In a skillet, heat vegetable oil over medium-high heat. Fry the chicken for about 5-7 minutes on each side or until golden brown and cooked through. Drain on paper towels.

Assemble the Biscuit

Split the baked biscuits in half. Place a piece of hot fried chicken on the bottom half, top with a slice of Cooper sharp cheese and a few pickle slices. Cover with the top half of the biscuit.