Fried Chicken with Buttermilk Biscuits & Jalapeño Honey

Begin with the jalapeño honey. Slice the jalapeño pepper and remove 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 it simmer for about 7 minutes. Remove from heat and let it cool before adding the black pepper. Once cool strain the water into a canning jar. Add the honey and stir until you have a thick texture. Set aside.

The chicken begins with a wet buttermilk marinade followed by a dry batter and then the you fry it.

Season your chicken with salt and pepper and lay them in a baking dish with high sides (like a 9×12 dish).

In a medium sized bowl combine the buttermilk, hot sauce, and some more pepper and pour it evenly over the chicken. Cover and refrigerate for at least 3-6 hours.

When the chicken is done marinating, make your biscuits. For baking your biscuits preheat the oven to 365 F. Line a baking tray with parchment paper.

In a large bowl mix together your dry ingredients (flour through baking soda) and cut in 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, scoop out the dough in a uniform circular shape and place onto the baking sheet with each dollop about two inches across. When you scoop it onto the pan make the dough in the shape of tall peaks rather than spreading it into larger, flatter 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.

Once you’re ready to cook your chicken add the canola oil to a large pot and heat it to a temperature of 325 F. I would 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, cornstarch, and salt and pepper. Remove the chicken from the buttermilk mixture and let the excess drop off. 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.

Serve the chicken with biscuits and the jalapeno honey.