- Yields: 3-6
- Preparation: 3 hours 50 minutes
Ingredients
Spicy Biscuit:
- ½ cup (125mL) GAY LEA - Farmhouse, cold and cubed
- 2 cups (500mL) all purpose flour, plus extra for dusting
- 1 tbsp (15mL) granulated sugar
- 2 tbsp (30mL) baking powder
- 1 tsp (5mL) ground pepper
- ¾ cup (177mL) buttermilk
- 3 tbsp (45mL) buttermilk
- ½ cup (125mL) chipotle cheddar cheese, crumbled
- ¼ cup (60mL) fresh chives, finely chopped
Chicken:
- 6 chicken thighs, boneless skinless
- 1 tsp (5mL) salt
- 1 tsp (5mL) pepper
- 1 cup (250mL) buttermilk
- 1 ½ cups (375mL) panko crumbs, seasoned
- 2 jalapeños, thinly sliced
- ½ cup (125mL) white vinegar
- 1 tbsp (15mL) granulated sugar
- 4 pickles, bread and butter
- spread roasted red pepper jelly
Instructions
Spicy Biscuit:- Preheat oven to 425°F. Line a baking tray with parchment paper and set aside.
- In a large bowl, whisk together flour, sugar, salt, baking powder and pepper. Using a pastry cutter or a fork; cut in butter. Stir in chives, cheese and buttermilk. Use your hands to mix dough until combined. Transfer dough to a lightly floured work surface. Gently knead 1 -2 times folding the dough over itself and rolling it out slightly. Form into a 10 x 8-inch rectangle. Cut into 6 pieces.
- Transfer cut pieces to prepared baking tray. Place pieces close together ¼ inch apart from edges and brush tops with 3 tbsp. of buttermilk. Bake at for 15-20 minutes, until puffed and golden brown.
- Preheat oven to 425°F. Line a baking tray with parchment paper and set aside.
- In a small bowl stir together salt, pepper and buttermilk. Submerge chicken thighs into milk. Cover and refrigerate for 2-3 hours (or overnight) until ready to use.
- Pour panko into a medium sized bowl. Remove chicken from buttermilk. Dredge chicken in panko and transfer to prepared baking tray. Generously spray chicken with vegetable cooking spray. Bake for 18 minutes. Flip chicken and generously spray with cooking spray and return to oven and bake for another 18-20 minutes until crust is a deep golden brown.
- In a small bowl, stir together vinegar, sugar and sliced jalapeños. Set jalapeños aside to pickle for duration of baking time.
- Slice biscuits in half; spread biscuit halves with red pepper jelly, place one chicken thigh onto 6 halves, top chicken with desired number of pickled jalapeños and pickles. Top with the other biscuit half. Serve hot.
Tips:
