Best Spicy Southern Chicken And Tuna Biscuit Recipes

THE ULTIMATE SPICY CHICKEN BISCUIT

The Ultimate Spicy Chicken Biscuit image

I've been playing around with this one for over a year, and I finally got something that I think works pretty well. It has just enough heat to warm you up on a cold morning, and plenty of taste to make you happy. Do the marinade the night before, and you're ready to go. Put it on your favorite Southern biscuit and enjoy. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Eggs

Number Of Ingredients 17

Ingredients

PLAN/PURCHASE
1 pound(s) chicken breasts, boneless/skinless, pounded into 1/4 inch thick pieces
THE MARINADE
1/2 cup(s) buttermilk
1 tablespoon(s) hot sauce, i like frank's hot sauce
1/2 teaspoon(s) salt, kosher variety
1/4 teaspoon(s) freshly ground black pepper
2 pinch(es) cayenne pepper, for heat, or more to taste
THE BREADING
1 cup(s) flour, all purpose variety
1/4 teaspoon(s) onion powder
1 pinch(es) cayenne pepper, or more to taste
1 teaspoon(s) paprika (hot or sweet)
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) sugar, granulated variety
THE FRYING
1 cup(s) peanut oil

Steps:

PREP/PREPARE
THE MARINADE
Gather and prep all your ingredients.
Thoroughly combine all of the ingredients.
Add the chicken and the marinade to a non-reactive bowl or a Ziploc bag, and thoroughly coat the chicken with the marinade.
Chef's Tip: Before adding the chicken to the marinade, cut into pieces that would fit nicely on a good Southern biscuit (I got six pieces).
Place in the refrigerator, and allow the flavors to blend for a couple of hours, or overnight.
Chef's Note: The best time to perform the marinade is before you go to bed. In the morning they will be ready for breading and cooking.
THE BREADING
Gather and prep all your ingredients.
Add all the breading ingredients into a large plate, and mix thoroughly.
Remove a piece of the chicken from the marinade; allow the excess marinade to drip off, and place in the flour mixture.
Thoroughly coat the chicken with the flour mixture.
Allow the chicken to rest for ten minutes.
Chef's Note: Repeat for the remaining chicken pieces.
While the chicken is resting, add the oil to a skillet (cast iron is good), and heat to 350f (175c).
Add the chicken, and cook until nice and brown, about 3 minutes per side.
Place the chicken on a paper towel to drain.
PLATE/PRESENT
Slice open your favorite Southern-style biscuit, and add the chicken.
If you like you could add a nice fried egg. Enjoy.
Keep the faith, and keep cooking.

BEST CHICKEN 'N' BISCUITS

Best Chicken 'n' Biscuits image

Quick and comforting, this delicious chicken and biscuits recipe is filled with chunky chicken, colorful veggies and spoonfuls of creamy flavor. It's guaranteed to warm your family to their toes! -Judith Whitford, East Aurora, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

6 individually frozen biscuits
1 can (49-1/2 ounces) chicken broth, divided
1-1/2 pounds boneless skinless chicken breasts, cubed
5 medium carrots, coarsely chopped
2 celery ribs, chopped
1/2 cup chopped onion
1/2 cup frozen corn
3 teaspoons dried basil
1/4 teaspoon pepper
1 cup all-purpose flour
3/4 teaspoon browning sauce, optional

Steps:

Bake biscuits according to package directions. Meanwhile, in a Dutch oven, combine 4 cups broth, chicken, carrots, celery, onion, corn, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until vegetables are tender. , In a small bowl, combine flour and remaining broth until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in browning sauce if desired. Split biscuits; top with chicken mixture.

Nutrition Facts : Calories 460 calories, Fat 14g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1353mg sodium, Carbohydrate 51g carbohydrate (11g sugars, Fiber 4g fiber), Protein 33g protein.