Cooked - Hot Fire Chicken & Biscuits

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Hot Fire Chicken & Biscuits

6.0

6 ea boneless chicken thighs with skin

1 qt buttermilk

2 ea shallots; julienned

10 cloves garlic; smashed

1 bunch thyme

4 tbsp calabrese chili puree

4 tbsp jerk spice

1 tbsp chili flakes

6 tbsp salt

2 cups flour

16 oz canola oil

1 tbs+ ½ tsp baking powder

1 tsp sugar

½ tsp salt

2 cups all purpose flour

2 ½ oz butter, chilled and cubed

1 cups buttermilk

1 qt original franks red hot

25 g red wine vinegar

250 g h2o

15 g brown sugar

5 g nutmeg

6.25 g ginger

125 g paprika

62.5 g cayenne pepper

12.5 g onion powder

12.5 g garlic powder

6.25 g cinnamon

Combine all the dry ingredients for the brine and then add the remaining ingredients. Brine the chicken overnight.
Remove the chicken, dredge in flour and fry at 350 degrees for 6-8 mins, depending on the size of the thigh.
In a medium size mixing bowl, place the hot fire sauce and evenly coat the chicken.
For the biscuits, combine all the dry ingredients together, using your hands incorporate the butter breaking it up into the size of a cranberry.
Slowly add the buttermilk and mix until incorporated. Wrap the container and chill for 30 mins.
Place on a floured surface and roll the dough out to 2 ½ inch thickness and cut into 2 ½ by 2 ½ inches, then bake at 375 for 15-18 mins.
To plate, cut biscuits in half. Place 1 piece of chicken on each biscuit. Top chicken with B&B pickles. Serve and enjoy.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 69 weeks ago

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