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A true staple in Southern cooking, and a sure winner for the dinner table.
For the jalapeño honey:
Slice the jalapeño pepper, separating the seeds. In a small saucepan add the seeds and water and bring to a boil. Once boiling, add the sliced pepper to the water and let simmer for about 7 minutes. Remove from heat and let cool before adding the black pepper. Once cool, strain the water into a canning jar. Add the honey and stir until it you have a thick texture all round.
For the biscuits:
Preheat the oven to 365ºF. Mix together your dry ingredients and add the cubed butter, making sure to leave the cubes intact. Once your oven is ready, slowly add the buttermilk a quarter at a time. With a spatula, you want to fold the dough, never pressing or kneading into it too hard. You want the consistency of the dough to be sticky but not wet and runny.
Using a spoon, create a uniform circular shape across a baking sheet with each dollop, about 2 inches across. Focus on stacking the dough into tall peaks rather than spreading them into larger circles. With a squeeze bottle, dash a squirt of heavy cream over each biscuit and then place in the oven. Cook for about 14-18 minutes until the biscuits have golden crumbs and are flaky. I’d suggest serving immediately while they’re perfectly warm, but they can sit if necessary.
For the chicken:
The chicken begins with a wet buttermilk marinade followed by a dry batter and then the fry. Season your chicken with salt and pepper and lay them across a baking pan. Combine the buttermilk, hot sauce, and some more pepper together and pour evenly over the chicken. Cover and refrigerate for at least 3-6 hours.
Once you’re ready to cook your chicken, add the canola oil to a large pot, reaching a temperature of 325ºF. (I highly encourage getting a mini deep fryer if you find yourself in the kitchen often. They’re inexpensive and really easy to use.) In a separate dish, combine the flour, Old Bay Seasoning, corn starch, and salt and pepper. Coat each piece of chicken with the flour mixture, lightly shaking off the excess.
Working in batches, add the chicken to the hot oil and fry for about 8-10 minutes, or until golden brown and cooked through. Drain the pieces on paper towels and serve immediately with the biscuits and jalapeño honey.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!