Buttermilk Biscuits:
· 1.5 Cup Flour (250g)
· 1 tbs Sugar (15g)
· 1 tsp Baking Powder
· 1 pinch of Salt
· ¾ Cup Buttermilk (150g)
· 8 tbs Cold Butter (cubed)
Fried Chicken:
· 1-2 lbs Boneless/Skinless Chicken Thigh
· 1 Cup Buttermilk
· ½ Cup Pickle Juice
· 1 Cup Corn Starch
· 1 Cup All Purpose Flour
· 2 tbs MSG, Mustard Powder Sugar, Onion Powder, Garlic Powder, Smoked Paprika & Cayenne
· 4 tbs Salt & Pepper
· Bacon
Maple Hot Honey:
· ¼ Cup Maple Syrup
· ¼ Cup Honey
· 5 tbs Hot Sauce
Butter Milk Biscuits:
1. Combine the flour, salt and baking powder into a food processor
2. Blend the flour and cold butter for 30 second until no giant chunks of butter remain
3. Pour flour/butter mix into large bowl. Mix in the buttermilk until a shaggy dough forms
4. On a cleaned work surface, mold the dough into a square. Fold over and flatten suing a rolling pin 2-3 times.
5. Don’t flatten dough more than ¾ of an inch
6. Bake @ 425 for 15-18 mins (broil the last minute or two for your desired color)
Buttermilk Fried Chicken:
1. In a bowl, mix the buttermilk, pickle juice, hot sauce and half of the dry seasoning.
2. Place in the chicken, marinate for at least 1 hour or up to 24 hours
3. In another bowl, mix the corn starch, all-purpose flour and remaining dry ingredients
4. Drizzle in a few spoonsful of the buttermilk marinade to allow for an extra crispy crust
5. Place the marinated chicken thighs into the dredge. Making sure to fully coat each piece
6. In a large Wok or Cast-Iron pan, fry @ ~350° for 7-10 minutes or until internal temps reach 165°. Once golden brown and crispy set aside on a wire rack. (Optional: rest in at 150° until you are ready to eat)
7. Cook the bacon to your desired preference
Hot Honey Butter:
1. Fully combine all the ingredients
2. Paint over the fried chicken
Maple Hot Honey Chicken Biscuit:
1. To construct the sandwich, place down your toasted bottom biscuit, followed by the maple hot honey fried chicken, a few sliced of bacon and finally the top biscuit. Enjoy!
