Flying Chicken Recipe
Chicken on buttermilk biscuit, goat cheese, honey, and sausage gravy on side.
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Ingredients
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For the Buttermilk Biscuits
For the Chicken
For the Goat Cheese and Honey
For the Sausage Gravy
Method
For the Buttermilk Biscuits
- 1
Prepare the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 2
Cut in the Butter
Add the cold butter, cut into small pieces, to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- 3
Add the Buttermilk
Make a well in the center of the mixture and pour in the buttermilk. Stir gently until just combined. Do not overmix.
- 4
Shape the Biscuits
Turn the dough out onto a floured surface and gently knead it a few times. Pat into a 1-inch thick rectangle and cut out biscuits using a round cutter.
- 5
Bake the Biscuits
Place the biscuits on a baking sheet and bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until golden brown.
For the Chicken
- 6
Season the Chicken
Season the chicken breasts with salt and black pepper on both sides.
- 7
For the Goat Cheese and Honey
- 8
Prepare the Goat Cheese
Crumble the goat cheese onto a plate. Drizzle with honey just before serving.
For the Sausage Gravy
- 9
Cook the Sausage
In a skillet, cook the breakfast sausage over medium heat until browned and crumbled, about 5-7 minutes.
- 10
Make the Gravy
Sprinkle the flour over the cooked sausage and stir to combine. Slowly add the milk while stirring constantly. Cook until the gravy thickens, about 5 minutes. Season with salt and black pepper.
