“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 biscuit 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.”
- To make 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.
- For brine, mix all ingredients except chicken in a bowl. Add chicken and brine overnight.
- To 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.