Biscuit-Wrapped Fried Chicken

Name: Biscuit-Wrapped Fried Chicken
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 24
Cuisine: Southern
Ingredients: 1 Tbsp baking powder; 24 servings Freshly ground black pepper; 237 milliliters buttermilk; 1 teaspoon cayenne pepper; 473 milliliters all-purpose flour; 473 milliliters all-purpose flour, plus more for dusting; 1 teaspoon chopped fresh thyme; 237 milliliters half-and-half; 2 Tbsps honey; 118 milliliters Franks RedHot, Texas Pete or Louisiana hot sauce; 24 servings Kosher salt; 2 teaspoons paprika, plus more for sprinkling; 397 grams skinless, boneless chicken thighs (2 to 3 large); 2 teaspoons sugar; 5 Tbsps unsalted butter, melted; 24 servings Vegetable oil, for frying

The recipe Biscuit-Wrapped Fried Chicken could satisfy your Southern craving in roughly 3 hours. This recipe serves 24. One portion of this dish contains about 6g of protein, 6g of fat, and a total of 157 calories. Head to the store and pick up half-and-half, vegetable oil, louisiana hot sauce, and a few other things to make it today.

Instructions

Whisk the buttermilk, hot sauce and 1 teaspoon salt in a medium bowl.

Ingredients you will need

Buttermilk

Hot Sauce

Salt

Equipment you will use

Whisk

Bowl

Cut the chicken into 24 small pieces (about 3/4 by 2 inches each) and add to the marinade; cover and refrigerate at least2 hours or overnight.

Ingredients you will need

Marinade

Whole Chicken

Whisk the flour, 1 teaspoon salt, the baking powder and sugar in a large bowl. Slowly pour in the half-and-half, stirring with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead until the dough comes together, about 1 minute. Pat into a rectangle, then roll out until it's 8 by 12 inches (about 1/8 inch thick).

Ingredients you will need

Baking Powder

Dough

All Purpose Flour

Sugar

Roll

Salt

Equipment you will use

Wooden Spoon

Whisk

Bowl

Cut the dough into 24 strips (about 1 by 4 inches each) and set on a parchment-lined baking sheet; refrigerate 30 minutes.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Combine the flour, paprika, cayenne, thyme and 1 teaspoon black pepper in a large bowl.

Ingredients you will need

Black Pepper

Ground Cayenne Pepper

Paprika

All Purpose Flour

Thyme

Equipment you will use

Bowl

Heat about 2 inches of vegetable oil in a deep skillet over medium heat until a deep-fry thermometer registers 360 degrees F. Working in batches, remove the chicken from the marinade, letting the excess drip off. Toss in the seasoned flour, then fry, turning occasionally, until golden brown and just cooked through, about 3 minutes.

Ingredients you will need

Seasoned Flour

Vegetable Oil

Marinade

Whole Chicken

Equipment you will use

Kitchen Thermometer

Frying Pan

Remove with a slotted spoon and drain on paper towels; sprinkle with salt.

Ingredients you will need

Salt

Equipment you will use

Slotted Spoon

Paper Towels

Preheat the oven to 375 degrees F. Wrap a strip of chilled dough around each piece of fried chicken, pressing lightly to seal; set on the baking sheet, seam-side down.

Ingredients you will need

Whole Chicken

Dough

Wrap

Equipment you will use

Baking Sheet

Oven

Brush the dough with 2 tablespoons of the melted butter and sprinkle with salt and paprika.

Ingredients you will need

Paprika

Butter

Dough

Salt

Bake until golden brown, about 12 minutes.

Equipment you will use

Oven

Combine the remaining 3 tablespoons melted butter and the honey; brush onto the biscuits while still hot.

Ingredients you will need

Biscuits

Butter

Honey

Photograph by Levi Brown

Equipment

Ingredients

Servings:

1Tbsp

baking powder 24servings

Freshly ground black pepper 237milliliters

buttermilk 1teaspoon

cayenne pepper 473milliliters

all-purpose flour 473milliliters

all-purpose flour, plus more for dusting 1teaspoon

chopped fresh thyme 237milliliters

half-and-half 2Tbsps

honey 118milliliters

Frank's RedHot, Texas Pete or Louisiana hot sauce 24servings

Kosher salt 2teaspoons

paprika, plus more for sprinkling 397grams

skinless, boneless chicken thighs (2 to 3 large)2teaspoons

sugar 5Tbsps

unsalted butter, melted 24servings

Vegetable oil, for frying

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Karthauserhof Ruwer Riesling Trocken Grosses Gewachs with a 5 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.