No matter if your specialty is to be the cook or the connoisseur, you’ll like this suggestion.
A southern comfort food, fried chicken,is emerging as a trend for 2016.
Easy Fried Chicken Biscuit Sammys
3 cups vegetable or peanut oil
1 cup milk
1 cup flour
1/2 tsp. smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoon powdered sugar
2 chicken breasts, halved
4 large biscuits, cut in half (recipe below)
Regular: Buttered Biscuits, pickles
Dinner: Coleslaw, pickles
Breakfast: Cheddar cheese slices, Fried egg
Heat your oil on medium heat in a cast iron skillet (preferred but not necessary). This can take about 20 minutes. You will know your oil is ready at 350- 375 degrees, or if you drop in a bit of flour, it will bubble and sizzle like consistently.
Place your egg and milk in a small container and whisk together. In the other small container, mix together the flour, smoked paprika, salt, black pepper, and powdered sugar. Stir to combine with a fork.
Place your chicken breast half in the egg mixture coating every part of the chicken. Then dredge through the flour mixture generously. Place your chicken piece in the hot oil and cook on each side for approx. 7-8 minutes. (Thicker chicken breasts will take more time. ) All sides are dark golden brown, juices run clear if pierced with a knife, and your internal meat temperature is at 164 degrees.
Tips for frying:
– If your oil is too hot, you will get dark almost black spots on the browned chicken. Turn your oil down slightly.
– Let your oil heat to the temperature you want. Never place your chicken in cold oil.
– Invest in a oil Thermometer. It will become your best friend.
– a Fry screen is great- less mess is best!
– When in doubt, pierce the chicken with a sharp knife. If your chicken juices are red, or pink, keep on frying. If you finish off in the oven, you can make your crispy outside layer soft. Which is fine. 350 degrees for about 30 minutes. But fried chicken needs to be crispy in my humble opinion.
– Fry your chicken in batches so your pan doesn’t crowd and the temperature drop too much. While your chicken is frying, the temperature of the oil will be about 325 degrees.
Grandma’s Buttermilk Biscuits
Preheat oven to 425 degrees
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 1/3 cup sour milk or buttermilk
1 cup cold butter, cut into slices
In a food processor, place your flour, baking powder, salt and butter. Pulse until the butter is evenly distributed and the mixture is beautifully smooth. About 10-15 pulses.
Pour the flour mixture into a large mixing bowl. Pour in your sour or buttermilk and stir with a fork until combined. Pour out the biscuit mixture onto a floured surface, and gently pan into a rectangle or oval., about 1″ in height.
Use your 2″ or 3″ round cookie cutter, and cut as many biscuits as you can, about 10-12. Reshaping the dough together as you go. Try not to overwork the biscuit dough.
Then place on a cookie sheet, about 1/2″ apart and bake hot and fast. For 15-17 minutes. Remove from the oven and cool slightly.