Biscuits with Sriracha Fried Chicken and Pimento Cheese
The holy trio of southern delights in one dish. It’s an icy Sunday with a line up of Playoff Football. Perfect for a warm homemade biscuit sandwich with fried chicken slathered with my primo pimento cheese.
I luckily happened across a fellow food blogger site http://perpetuallyhungryblog.wordpress.com/ that I have mentioned before. (I even have her on my About me page that contains some of my favorite sites) Taylor is a Carolina girl and not only has great looking food but her photos are amazing. She posted a recipe for Fried Chicken Pimento Cheese Biscuits in September. I printed it off and have kept is in my massive pile of recipes as one to try.
On my pimento cheese dip post I talked about how I loved this recipe at a, now shuttered, Whiskey bar in Dallas,TX. They served theirs with simple table crackers. Jill and I would order a bowl of it and use it clean our palate as we strolled through their regional whiskey flights. Topped with three or four shakes of Tabasco and I was in heaven. Ever since then, I have been on a pimento cheese recipe hunt and I think I found it.
Also I am in a similar hunt for fried chicken recipes and techniques. I saw one on thebeeroness.com that brined the chicken in Sriracha and Beer Fried Chicken. Thought I would give it a try.
The biscuit turned out soft and “pillowy”, I think I overworked the dough so it came out more like a dinner roll. Still good. Also I usually keep a jar of pimentos in the pantry but must have used them so this spread is pimento-less. I also went with some GF panko bread crumbs to try to cut down on the gluten. Truth be told, if you are going to make this baby, you might as well go all the way.
Chicken Breasts and Thighs
2 cups buttermilk
1 onion cut up
2 tbs Kosher Salt
2 tbs Sriracha
1 tbs pickle juice
Fried Chicken Flour mixture
2 cups AP flour or whatever you want to use
1 tbs chili powder
1 tsp onion powder
2 tbs of fine grated Parmesan cheese
pinch of salt, pepper, cayenne
2 cups shredded Cheddar Cheese
1/2 cup of shredded Monterrey Jack Cheese
4 oz of cream cheese
1/2 cup Dukes Mayo
1 jar (4oz) drained pimentos
1/3 cup of diced jarred jalapenos
1 tbs of grated onion
3 dashes of Tabasco
1 dash Worcestershire sauce
pinch of garlic powder
pinch of onion powder
1 envelope of active dry yeast
1/2 cup of warm water (100 degrees)
2 cups of buttermilk
5 1/2 cups AP flour
1 1/2 tbs baking powder
1 1/2 tsp Kosher Salt
1/2 tsp baking soda
1/4 cup of sugar
3/4 cup shortening
1. Slice the chicken to the size of your planned biscuit or sandwich bread and put it into a ziplock bag with the other ingredients for at least 24 hours.
2. Go head and make your pimento cheese the night before too. Gets better when combined. Given I add a little cream cheese in mine I use a food processor and turn it into more of a dip or spread. Sometimes when I want more texture I will work together in a mixing bowl.
I don’t want to start a Mayo war but I really think Dukes Mayo is the best mayo out there. If you don’t have it in your grocery store, demand it and buy it on Amazon until they come to their senses.
3. The biscuit.. You could skip this and just buy some biscuits or try this recipe. I tried this because it is the recipe Taylor used and she like it. It does have yeast, so you will need to activate in warm water (100 degrees) by combining yeast. I put the sugar in the water too. Let it do it’s work for 5 minutes until frothy.
I put my dry ingredients in a bowl and then pour in the water, yeast and sugar mix. I fold it lightly and then add the shortening and buttermilk until I get the consistency I am looking for. Add flour if it is too wet. I pour this out onto a sheet pan dusted with flour and put it in the oven (off) to rest/proof for 50mins.
I shape the dough and cut it and then let it rest for another 5 minutes while the oven preheats to 425 degrees. Given I was making a sandwich I cut mine into large squares. Bake for 12 minutes or until they are brown. You can brush with butter if you want too.
4. Back to the chicken, while your biscuit dough it proofing you can make your chicken by dredging it in the flour mixture making sure your press it into the chicken pieces. Put them on a wire wrack and put them in the fridge for 20mins. This steps ensures the crust and the chicken adhere to each other. In a medium heated cast iron skillet with a little peanut oil, cook on both sides until brown and your chicken is done. Don’t go beyond medium heat here or you may not get your chicken cooked all the way through. If you happen to go with a thicker breast if you brown it but don’t think it’s done finish it in the oven (350 degrees).