| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Active: | 1 hr 20 min |
| Yield: | 8 to 12 servings |
Ingredients
- 2 eggs
- 2 cups buttermilk
- 2 tablespoons hot sauce, such as “Louisiana”
- 3 cups all-purpose flour
- 2 cups cornstarch
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 pound chicken cutlets
- 3 to 4 cups solid vegetable shortening
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and freshly ground pepper
- Salt and freshly ground pepper
- 8 tablespoons (1 stick) butter, melted
- 1 tablespoon cayenne
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- Pickle slices
- 8 Angel Biscuits, cut in half, recipe follows
- 5 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 5 tablespoons sugar
- 1/4 cup warm (90 to 110 degrees F) water
- 1/2 ounce (2 packages) active dry yeast
- 1 cup (2 sticks) salted butter, cold, cut into small squares, plus 4 tablespoons, melted
- 2 cups buttermilk
Instructions
- For the chicken: Whisk together the eggs, buttermilk and hot sauce in a shallow casserole dish.
- In a second shallow casserole dish, combine the flour, cornstarch, salt and pepper.
- Place the chicken cutlets into the flour mixture, coating evenly on each side and shaking off the excess. Then place the chicken into the egg wash, coating the pieces on both sides. Dredge the chicken a second time in flour and egg. (If you like, you can dredge a third time; the breading will be thicker with every coating.)
- Heat the shortening in a large cast-iron skillet over medium heat. Fry the breaded chicken until golden brown, about 2 minutes; flip and continue cooking until golden brown and cooked through, another 1 to 2 minutes. Transfer to a paper-towel-lined plate to drain.
- For the gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk until smooth. Cook until the mixture begins to turn golden brown, 3 to 5 minutes. Whisk in the milk and cook until thick and smooth, another 3 to 5 minutes. Season with salt and pepper.
- For the hot sauce: In a small bowl, mix together the melted butter, cayenne, paprika, brown sugar, salt, pepper and garlic powder.
- To serve: Brush the chicken with the warm hot sauce. Place chicken pieces onto the bottom halves of the biscuits and top with white gravy and pickle slices. Cover with the biscuit tops and serve immediately.
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt and 3 tablespoons of the sugar.
- In a small bowl, combine the warm water with the yeast and the remaining 2 tablespoons sugar; stir until the yeast is dissolved. Let stand until bubbles appear, 2 to 3 minutes.
- Using your hands, mix the 1 cup cold butter into the flour, breaking the butter into small pebbles, until the mixture resembles coarse meal. Make a well in the center and add the buttermilk and the yeast mixture. Gently fold the flour into the wet ingredients. Keep mixing until a ball starts to form, then gently knead, 12 to 15 times, to create a smooth dough. Cover with a cloth or plastic wrap and let rise in a warm place for approximately 1 hour.
- Transfer the dough to a lightly floured work surface and press out to 1- to 1 1/2-inches thick. Fold the dough in half, press again to 1- to 1 1/2-inches thick, and then fold again. Cut the dough using a 2- to 3-inch round biscuit cutter, depending personal preference. Brush the bottom of a cast-iron skillet with some of the melted butter. Place the biscuits in the skillet; brush the tops with melted butter.
- Bake until golden brown, 18 to 22 minutes, depending on size. Brush again with melted butter and serve immediately.
Reviews
Biscuits were on point! Chicken was great..I triple breaded it. Sauce was good. Excellent sandwich. I dipped into gravy so nothing got soggy. Excellent!
My family loved this. I will definitely make it again. I followed the recipe with no changes.
It was ok…
My family loved this! The biscuits turned out PERFECT!
T
This recipe was the best ever! The best crunch on the chicken, perfect! I made it for my son and his fiance’! They LOVED it! But I used your Angel Biscuits instead. To die for! Enough to refrigerate half the dough for the waffle iron in the morning! I can’t wait. BTW, my son left with half of the chicken and biscuits for lunch tomorrow! I will make this again for a larger crowd! Love it!
I made this , but my family just wanted the chicken w the gravy , I added mashed potatoes and all 4 of my family gobble this up. using buttermilk is a must, the chicken comes out great, I even used pork cutlets and added a sausage gravy too. It does take time, but it is easy. Enjoy! Really well done!
I’m not sure what the other reviewers are doing to make the breading fall off the chicken, but mine turned out perfectly with the twice breading, crispy, delicious, and stayed on just fine. I did halve the dipping and breading amounts to the amounts that Trisha mentioned in the show, not here in the recipe (just halve it exactly from what the recipe says), and I also omitted the hot sauce as I was feeding my children too. The angel biscuits are AMAZING, a cross between a flaky biscuit and a yeast roll, except they don’t crumble like a normal biscuit when you make a sandwich out of them with the fried chicken, in other words, the perfect sandwich biscuit. I have made a lot of fried chicken recipes and biscuits in my lifetime, and these two are now at the very top of my list. They turned out exactly like they looked on the show. Thank you for such tried and true Southern recipes, Trisha!!
This is a showstopper! I made the whole shebang. I made roughly 5 pounds of chicken with the amount of egg/breading that the recipe calls for (no complaints here). So delicious! It flew out of the house, the whole fam loved it, a real crowd pleaser.
I made this after my husband requested it (after watching this episode with me). After he ate it he said “That was good! Everything I’d hoped it would be!”. In addition, my picky 16 yr old son enjoyed it too! Victory!
A couple things.
1. You can get away with half the breading ingredients and be just fine.
2. I read a couple reviews where the breading slid off — I made sure to pat chicken dry before breading and had no problem. (I started with flour six, egg mix then flour one more time).
Yum!