Chick n’ Cheddar Biscuit Slammers
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2½ cup all purpose flour -
1 tbsp baking powder
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½ tsp baking soda
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1½ tsp kosher salt
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8 tbsp unsalted butter, cubed and cold
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1 cup buttermilk, chilled (plus more for topping)
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1 tbsp honey
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1½ cup shredded cheddar cheese
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6 ea boneless, skinless chicken thighs
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1½ cup buttermilk
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1 tbsp hot sauce of choice
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1 tsp paprika
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1 ½ tsp salt
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½ tsp pepper
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2 cup all purpose flour
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp salt
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½ tsp pepper
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2 tsp paprika
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½ tsp cayenne pepper
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1 ea Vegetable oil, for frying
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1 ea Dill pickle chips
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1 ea Red Pepper Jelly
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1 ea Flavortown Top Secret Sauce
Chick n’ Cheddar Biscuit Slammers
Ingredients
Directions
- Preheat oven to 425˚F.
- Add flour, baking powder, baking soda and salt to a food processor and pulse until combined. Add in the cubed butter and pulse several times until coarse crumbs form.
- Transfer to a large mixing bowl and mix in the cheese with a spatula. Add in the buttermilk and honey. Use a fork to mix the dough together until it’s shaggy. Transfer the dough to a floured surface and flour your hands. Gently work the dough into a square about ¾ inch thick.
- Using a knife or bench scraper, cut the dough into 4 equal pieces. Stack the pieces on top of each other and press down with your hands, then gently roll into a 1” rectangle. Cut into 12 rectangular biscuits, or use a biscuit cutter to cut round biscuits. Re-form the dough to cut remaining biscuits.
- Transfer to parchment lined baking sheet, arranging the biscuits right next to each other (if they are too far apart, they won’t rise as much). Place in freezer for 10 minutes.
- Remove from freezer and brush the top of each biscuit with buttermilk.
- Reduce oven temperature to 400˚F and place in the oven for 20-25 minutes, until golden brown on the bottom and lightly golden on top.
- Vegetable oil, for frying
- In a large bowl, whisk together the buttermilk, hot sauce, paprika, salt and pepper. Add in the chicken and toss to coat. Cover and refrigerate for 4 hours.
- In a separate bowl, whisk together the flour, onion powder, garlic powder, salt, pepper, paprika and cayenne.
- Set a wire rack on top of a baking sheet. Remove chicken from the buttermilk, let the excess drip off, then dredge in the flour mixture until well coated. Place on the wire rack and repeat with remaining chicken.
- Heat 2-3 inches of oil in a deep skillet or dutch oven to 350˚F. Prepare another wire rack over a baking sheet and set aside.
- Fry the chicken in batches (2 pieces at a time) until golden brown, about 4-5 minutes per side. The internal temperature should reach 160˚F in the thickest part of the thigh. Remove and transfer to prepared wire rack.
- Slice each biscuit in half. Spread red pepper jelly on the bottom half, then top with a piece of fried chicken, secret sauce, pickle chips and the top half of the biscuit. Enjoy!
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