“The Princess Biscuit arose as a marital compromise. When we first went into business, I wanted to open a hot chicken truck. After a passionate debate, Sarah (the brilliant) talked me out of it, and suggested a homemade biscuits truck. Since I was so wonderfully agreeable to her idea, the Princess was her allowing me to get my way…a little bit. This dish honors the history of hot chicken, but we add our own spin with the honey, pickles, and mustard.” – Karl Worley
Photo by: James Smith
recipe 
yields
10 servings
1½ teaspoons rapid rise dry yeast
¼ cup warm water (around 115 degrees)
2 teaspoons sugar, divided
2 cups soft winter wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
⅓ cup melted butter, plus more for brushing biscuits
1 cup full-fat buttermilk
10 boneless, skinless chicken thighs
2 cups buttermilk
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 tablespoons smoked paprika
Peanut oil for frying
1 cup all-purpose flour
1 large egg
1 teaspoon baking powder
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1½ cups water
1 cup reserved peanut oil from frying
10 tablespoons cayenne pepper
!Honey, Creole mustard
Dill pickles
Biscuits
Chicken Brine
Fried Chicken Batter
Chicken Dip
Biscuit Assembly
steps
- Start biscuits: mix yeast, water, and 1 teaspoon sugar in large bowl. Bloom for 30 minutes.
- Whisk together flour, baking powder, baking soda, salt, and remaining 1 teaspoon sugar.
Add remaining ingredients and yeast mixture to dry ingredients. Stir with hands just to combine, being careful not to overwork dough. Cover and let rise in warm area for 30 minutes. - Preheat oven to 425 degrees.
- Turn dough out onto floured surface and roll to ¾ inch thick. Cut rounds with biscuit cutter. Place on buttered sheet pan, nestled together, and brush tops with melted butter. Let rise for 15 minutes.
- Bake for 12 minutes, or until tops are golden brown. Remove from oven and brush immediately with additional melted butter.
- Begin brine: mix all ingredients except chicken in a bowl. Add chicken and brine overnight.
- Fry chicken: add peanut oil to pan set over medium heat. Heat oil until it reads 350 degrees on deep-fry thermometer.
- Whisk next 9 ingredients together to make batter mixture. Remove chicken from brine and dry with paper towels. Dip chicken into batter mixture and place in hot oil, being careful not to overcrowd. Fry for 7–8 minutes, or until internal temperature is 165 degrees.
- For chicken dip, remove 1 cup oil from frying oil, being careful not to spill (it is HOT!). Mix with cayenne pepper in heatproof bowl. Dip fried chicken pieces into mixture, then rest on wire rack for 1 minute.
- To assemble: slice biscuits in half. Place chicken onto biscuit and top with honey, Creole mustard, and 3 dill pickle slices.
Date Published: 03.02.16
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- from chef Karl Worley of Biscuit Love in Nashville, Tennessee
