This recipe came about after I made reubens with homemade potato chips last weekend. I used this wing dust to season the potato chips and one of the flavors I had was Nashville hot chicken flavor. My family thought it would be really good on fried chicken in a biscuit, so I decided to try making that.
Since we live in the south there is a Bo Jangles about every 2 blocks, and biscuit sandwiches are common. Making a homemade version of one of these sounded like fun. I started with the same biscuits I use in my biscuits and gravy recipe. They are flaky and buttery and delicious and seemed perfect for this. I used a larger circle cutter for them than I use for that recipe though so that I could make a decent sized sandwich.
To make the fried chicken, I cut some boneless skinless chicken breast into thinner pieces and pounded them out a bit. They went into a buttermilk brine seasoned with some salt, garlic powder, onion powder and some of the Nashville hot chicken seasoning. They brined overnight so they would be super juicy and flavorful.
The seasoning has some sugar in it, so I decided not to dust the chicken with it until after it had been fried so the sugar didn’t burn. I coated the chicken pieces with a mixture of flour, garlic powder, onion powder, paprika, celery salt and salt. I used my technique I have mentioned before of using some of the buttermilk to make clumps in the flour before breading to give a lot of good texture to the fried chicken.
After frying the chicken in 350 degree oil for about 6-7 minutes until it was fully cooked and golden, I dusted the hot chicken pieces with some of the Nashville hot chicken seasoning. These went into a split biscuit. I served these with some coleslaw and baked beans. We added pickle slices and some hot pepper bacon jam to these and they were SO good!
Nashville Hot Chicken Biscuits
Ingredients
For the chicken:
- 1 cup buttermilk
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp Nashville hot chicken wing dust
- 3 boneless skinless chicken breasts halved and then larger end sliced horizontally into 2 pieces and pounded out to 1/2 inch thick. You should get 3 pieces from each breast.
- oil for frying
For breading:
- 1 1/2 cup flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1/2 tsp celery salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp black pepper
For the biscuits:
- see my biscuits and gravy recipe and bake according to that
- pickle slices for serving
- hot pepper bacon jam for serving
Instructions
Brine the chicken:
- Cut the chicken as directed, making 3 pounded out pieces per chicken breast.
- Combine the buttermilk and spices and add the chicken to it and cover and refrigerate overnight.
- Combine the dredge ingredients and whisk them together. Heat oil in a deep pot to 350.
- Drip a little buttermilk into the dredge and mix with a fork to make some clumps. Dip the chicken pieces into the flour mixture and put into the hot oil. Let them fry for about 6-7 minutes or until they are fully cooked and golden brown. Drain on paper towels.
- While the chicken is frying, cook the biscuits.
- Sprinkle the Nashville hot chicken dust over the fried chicken pieces and place each into a split biscuit and serve.