This chicken biscuit recipe might be a weekly dinner with a side of greens, but it’s great for traveling and well suited for a picnic. The biscuit dough, adapted from Sam Sifton’s all-purpose biscuit recipe, is gently kneaded here, so work in a sandwich isn’t too delicate.
Prepare all parts the day you plan to eat them, allowing yourself at least one extra hour before you combine it to cool down, so the sandwich can remain crisp. You can also cook well in advance, and bring the sandwiches together the next day. Either way, it ‘s important to absolutely cool the chicken, on a wire rack. If you prefer breast meat over the thigh, consider swapping it in.
1 1/2 cups flour
1 1/2 tsp salt
1 tbsp sugar
1 tbsp baking powder
2/3 cup milk
1/3 cup vegetable shortening
1. Preheat oven at about 425 degrees C.
2. In a bowl, sift the flour, salt, baking powder, and sugar to combine.
3. Create a good blend and add the milk in the flour.
4. Add shortening and start kneading the vegetable shortening and flour in the milk with hands (to cut in) until thoroughly mixed.
5. If required, add the milk to shape and blend.
6. Turn on a floured plate, and gently knead 6 to 8 times.
7. Pat dough to a thickness of 1/2-inch.
8. Split into biscuits.
9. Place on a baking sheet and brown for 10-13 minutes in the oven.
1. You can buy a can of big refrigerator biscuits as for the biscuits, or go on the DIY route and make your own. I highly recommend our recipe for flaky buttermilk biscuits if you’re making your own.
2. The frying of large chicken pieces is a little bit overwhelming, so it is much easier this road. Begin cutting the chicken breast into thinner parts, then drag the chicken into seasoned flour, then into the butterfly and again into the seasoned flour. It produces an extra-crispy dense layer.
3. Such chicken cutlets are fried in a pot in a shallow amount of oil instead of deep-frying and only require a few minutes to cook. There is no need for fourths of sputtering oil and for all the remaining frying oil to be found.
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