Chicken (+ bacon egg and cheese) Biscuits
Channel: deepfriedhoney
Date: 16/02/2019

Hello, you! This tutorial is for chicken biscuit sandwiches, a breakfast staple around here. This video is a bit long, but 00:50 - 3:58 is just biscuit making, if you want to skip that. 

Instagram & FaceBook Page: @deepfriedhoney

Recipe below! Thank you for watching. :) 


Ingredients: 

Fried Chicken: 
* 1 boneless skinless chicken breast, sliced into thin cutlets
* 1 cup flour
* 1/2 cup cornstarch
* 1 1/2 tablespoons seasoned salt, divided 
* 1/2 tablespoon ground white pepper
* 1/2 tablespoon garlic powder
* 1 teaspoon of cayenne
* 1/2 cup buttermilk

Buttermilk Biscuits: 

* 2 cups all purpose flour, plus more as needed for rolling out
* 2 1/2 teaspoons of baking powder
* 2 tablespoons of butter flavored shortening, cold
* 6 tablespoons of unsalted butter, cold
* 1 cup buttermilk, cold
* 1/2 teaspoon of fine kosher salt
* 2 tablespoons of salted butter, melted

You’ll also need:
* Bacon
* 2 large eggs
* American Cheese 


Instructions:

1. Biscuits first: Preheat your oven to 475º. Sift together your dry ingredients, then cube the shortening and butter and add it to the flour mixture. Use a pastry cutter to cut the butter into the flour, until pea-sized. 
2. Make a well in the center, then pour in our buttermilk. Combine gently, just until it’s sticking together, then turn out onto a floured surface. 
3. Press dough together into a mound, then pat or roll out into a rectangular shape. Using the pastry cutter or your hands, fold one half of the dough onto the other half. Turn the dough 90º, then roll out and repeat. Repeat as many times as desired, ensuring to be very gentle while rolling. Don’t lean into the dough, don’t add pressure. 
4. Using a floured biscuit cutter or glass, cut out your biscuits and place in a cast iron pan, sides touching. Brush with the melted butter and place on the middle rack of the oven until golden brown, about 15-20 minutes. 

While our biscuits are baking… 

1. Season your chicken with 1/2 tbsp of seasoned salt, then place into a bowl and cover with buttermilk. Set in the fridge until ready to use.
2. Make the chicken fry (flour dredge) by combining the flour, cornstarch and the rest of the seasonings in a bowl or Ziplock bag. When you're ready, remove the chicken from the fridge, and use a fork or your finger to dip into the buttermilk, then flick droplets into the flour*. Stir it up. Toss in your chicken, coat well, and place the cutlets on a wire rack. 
3. Preheat about an inch and a half of oil in a deep skillet.* Add your chicken - not too many - and cook about 5 minutes per piece. When they float to the top and linger, they're probably done. Place on a wire rack to drain.

And now, the final touches…

1. Fry your bacon in a skillet. When the first side is done, add your egg to the pan after flipping. 
2. When you flip the egg, cover with a slice of cheese. 
3. Remove bacon egg and cheese from skillet, and assemble your sammiches! 


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Recipe Notes: 
-  There are many ways to make biscuits and a few different types of biscuits. I hope to show you a few as time goes on. These are firmer, so they can handle the responsibility of holding together a sandwich.
-  You can prep and soak your chicken a few hours before. I wouldn’t push more than overnight, because the buttermilk will absolutely pulverize small pieces of chicken if left too long. 
-  Sprinkling buttermilk in the flour is crucial. The little lumps you see will become what I call "crunchy craggies" and they're what make fried chicken The Best Thing Ever.
-  If you're using a thermometer to fry your chicken, 360º is a good place. If you're not, flick a bit of flour over the oil. If it sizzles and dissipates, it's ready. If it browns immediately, it's too hot.