The perfect chicken biscuit with Chef Keith
In this episode of Phoenix Flavors Chef Keith and Chef Jay show us how to fry chicken at home (and how to make a delicious biscuit sandwich)! Combine this recipe with our Simple Brine recipe and our Homemade Biscuits recipe for a delicious biscuit sandwich!
- 2-4 Chicken Breast or Thigh (this breading will make plenty of batter)
- 2 cups All-Purpose Flour
- 1 tsp. Salt
- 1 tsp. Pepper
- 1 Tbs. Onion Powder
- 1 Tbs. Garlic Powder
- 1.5 tsp. Cayenne Pepper
- 1.5 tsp. Paprika
- 1 cup buttermilk (or more as needed)
- 1 tsp. Hot Sauce (if desired)
- Vegetable Oil for frying
- Honey for topping
- Combine your dry ingredients in a mixing bowl and whisk together.
- Separate your flour mixture in two equal parts, and set aside
- Combine your buttermilk with your hot sauce (if desired) in a small bowl, and arrange your ingredients so that your buttermilk mixture is between the two flour mixtures
- Pat dry your chicken breast or thighs, and moving from flour, to buttermilk, to flour, bread each piece of chicken.
- In a high-walled cast iron pan, carefully heat about a half-inch of oil to around 325-350°F (you can use a food thermometer to measure the temperature).
- Once at temperature, carefully lower the breaded chicken with tongs into the oil. Fry for 2-3 minutes per side, until golden brown. Transfer chicken to a baking sheet with a rack.
- Bake in a 375ºF oven for 7-10 minutes, or until the internal temperature of the chicken reaches 165ºF.
- Enjoy with honey, or make a biscuit sandwich with our recipe below!
These easy, no-frills biscuits are the perfect comfort food, great for sandwiches, dinners, or just to snack on! Check out this quick tutorial from our chefs on how to make your own!
- 4 cups All-Purpose Flour
- 2 Tbs. Baking Powder
- 2 Tbs. Sugar
- 1 tsp. Cream of Tartar
- 1 tsp. Salt
- 1 tsp. Black Pepper
- 1 cup Butter, melted
- 2 cups Whole Milk
- Extra Melted Butter for brushing
- Pre-heat your oven to 425°F
- Combine flour, baking powder, sugar, cream of tartar, salt, and black pepper in a large bowl. Stir to combine.
- Melt butter in a saucepan or a microwave. Add melted butter and whole milk to your dry ingredients and stir with a wooden spoon or spatula to combine.
- Butter a cast-iron pan or casserole dish well, and drop biscuits into pan with a large spoon. Biscuits should be slightly larger than a golf ball, and spaced out, as these will rise in the oven.
- Bake at 425°F for 10-12 minutes, or until golden brown.
- Brush with extra butter and serve warm!
Chef Keith shows us how to create a simple brine! Simply submerge poultry, fish, tofu, pork, and more in this brine and let rest in your refrigerator for anywhere from 30 minutes to overnight before cooking to give your food more flavor and prevent it from drying while cooking!
- 8 cups Water (1/2 gallon)
- 1/3 cup Salt
- 2 Tbs. Honey
- 1 Lemon, sliced
- 3 Bay Leaves
- 1 tsp. Peppercorns
- Combine water and salt in a cooking pot. Stir and bring mixture to a boil.
- Once boiled, lower to a simmer and add remaining ingredients. Stir to make sure ingredients are well-combined.
- Cool mixture in refrigerator before use.
- Simply submerge poultry, fish, tofu, pork, and more in this brine and let rest, refrigerated, for anywhere from 30 minutes to overnight (depending on the protein) before cooking.
- Be careful with how long you brine certain items! Fish, for example, often takes on much more flavor and saltiness from a brine faster than chicken or pork, so make sure to only leave it in a brine for 15-45 minutes in your refrigerator before cooking. You can brine chicken, on the other hand, anywhere from 2 hours for chicken breast to overnight for a whole chicken in your refrigerator before cooking!