Today is National Fried Chicken Day, though I don’t need a holiday to indulge! I grew up eating homemade fried chicken, my mom and my grandmothers each had their own style but my favorite is marinated in seasoned buttermilk and drizzled with a sweet and spicy honey pepper sauce. This combo works really well on its own, but the spicy honey sauce really shines with a biscuit so today I am making fried chicken on a biscuit! I have a local source for my favorite flavorful Fatalii peppers, but habaneros work just as well.

 

Fried Chicken
Marinade
2 1/2 cups buttermilk
2 T. Onion powder
2 T. Garlic powder
2 T. Paprika
1 T. Sea salt
1 T. Cracked black pepper
2 pounds boneless, skin-on chicken breast or thighs; pound out breasts to about 1/2” (12mm) thick.

Preparation
In a shallow dish, stir together the first six ingredients and pour over chicken. Cover and refrigerate for 12 hrs. The longer you marinate the more tender and juice it will be.

Frying the chicken
Dredging mixture
5 cups all-purpose flour
2 T. Onion powder
2 T. Garlic powder
2 T. Paprika
1/2 T. Sea salt
1 T. Cracked black pepper

Buttermilk dip
Whisk together 1 cup buttermilk and 1 egg.

PreparationPreheat vegetable oil in a cast-iron skillet to 350’F.

In a large bowl combine dredge ingredients and combine, then divide into two separate bowls and set aside. Remove the marinated chicken from the refrigerator and drain each piece before dredging into one bowl, patting to ensure an even coating. Shake off excess, then dip into buttermilk and egg mixture, allow excess to drip off and then dip into the second bowl of seasoned flour. Shake off any excess before slipping into the hot oil. Working in small batches, fry until golden brown and confirm an internal temperature of at least 165’F, about 8 minutes per side. Transfer to a wire rack or paper towel-lined tray to drain excess oil.

 

Fatalii Honey Sauce
*Note – If you can’t find fatalii peppers, habanero also work as they are part of the same pepper family and have a similar flavor. If you would prefer not using fresh peppers in general you can substitute a hot sauce, mix 1 tablespoon into 1 cup of honey. I like Gindo’s Honey Habanero from www.gindos.com

Ingredients
1 cup honey
1 fatalii pepper, seeded and thinly sliced.

Preparation
In a glass or ceramic bowl, add the honey and fatalli peppers. Stir thoroughly, muddling the pepper slices with a spoon, then cover and refrigerate several hours or overnight before use.

 

Buttermilk Biscuits
Ingredients
3 Cups All-purpose flour
3 T. Baking powder
1 t. Salt
1 1/2 Sticks plus 2 T. of unsalted butter, cubed
1 1/2 C. Buttermilk
1/3 Cup Bacon fat or shortening

Preparation
Preheat oven to 425’F

In a mixing bowl combine dry ingredients and mix well with a fork. Add the cubed butter, combine by hand until mixture forms pea-sized crumbles. Add the buttermilk and bacon fat, mixing with a wooden spoon until the dough just holds together. Transfer to a floured surface and roll out to 1” thickness into a rectangle shape. Fold ends in to meet at the middle of the dough, then fold in half from top to bottom. Roll out again into a rectangle and repeat folding two more times, three times in total. This level of folding gives the biscuits a texture that is balanced between crumbly and flaky that holds together enough to work as a sandwich. Less folding gives a more crumbly texture and more folding gives a more structured flaky biscuit. Cut into 8 squares and place onto a non-stick baking sheet, biscuits should be touching. Brush with 2 tablespoons melted butter just before placing in the oven. Bake for about 25 minutes or until golden brown.

Slice biscuits in half, place a piece of chicken on each, drizzle with the pepper honey sauce, add dill pickle slices and serve immediately!

Products featured
Tomnuk Walnut Rolling Pin
Revol Caractère Dessert Plate in White Cumulus
Revol Caractère Cup in White Cumulus
Revol Extra Large Oval Serving Plate in White Cumulus
Revol Rectangle Acacia Plate
Revol Mustard Pot (used for fatalii honey)