Cornmeal Sage Chicken Biscuit

As much as I love it, I actually don’t fry chicken at home very often.

For one, it’s time consuming, especially if you’re like me and you prefer to put your chicken in a marinade beforehand to make sure it’s juicy and flavorful. It can get messy, even when you set up separate stations for flour, buttermilk, the rack for the raw chicken, then the rack for the cooked chicken–and don’t even get me started on the clean up.

But even with all the finicky details, whenever I do decide to make fried chicken, I’m never disappointed. It’s a project, but the end result is always oh so worth it.

Y’all, I’ve been so excited to share today’s recipe. It was not only worth the time and effort, it exceeded all of my expectations as far as taste. If you saw last week’s post you’ll know I said it was actually a two parter, with the biscuits being Part I. When I originally made them, I paired them with the fried chicken of today’s recipe to make one of my favorite foods of all time: the chicken biscuit.

The chicken biscuit dish is exactly what it sounds like: a piece of fried chicken sandwiched between a biscuit that’s been cut in half. It sounds simple–perhaps even too simple–but those of us who love them that it’s anything but.

Fried chicken and biscuits as individual components themselves require a certain amount of know-how to execute. A biscuit for chicken biscuit needs to rise high enough to be able to stand up to the bulk of the chicken itself, and it doesn’t hurt for it to have enough of it’s own flavor so that it’s not just bland bread. Apart from being seasoned properly, the fried chicken should also have a thick, crunchy crust to contrast with the soft texture of the biscuit.

But when you get both components right and put them together, it’s a truly beautiful and delicious thing.

This was my first time frying chicken with cornmeal in the batter and I have to say, I was surprised at how much I enjoyed it. The texture, and even the flavor it gave to the crust was amazing. And as I said last week, the combination of sage and cornmeal in the biscuit dough gave it enough of its own flavor so as it’s not just a ‘container’ to hold the chicken. It more than held its own. This really was one of the best things I’ve cooked in a long time, and I highly recommend you give it a shot.

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Cornmeal Sage Chicken Biscuit

Recipe Adapted from A Previous Recipe on Cooking is My Sport, and Country Living

Ingredients

For Biscuits:

  • 5 cups all purpose flour
  • 1 cup yellow cornmeal
  • 2 teaspoons salt
  • 2 tablespoons baking powder
  • 2 teaspoons ground sage
  • 1 tablespoon of your favorite savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
  • 1/2 cup white sugar
  • 12 tablespoons unsalted butter, (1 1/2 sticks) frozen
  • 1 cup sour cream
  • 1 1/2-2 cups buttermilk, plus more if necessary

For Chicken:

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 2 tsp. baking powder
  • 2 tsp. cayenne pepper, optional
  • 2 heaping teaspoons of your favorite seasoning blend; I used Trader Joe’s 21 Seasoning Salute
  • salt and pepper
  • 2 c. Buttermilk
  • 5-7 chicken cutlets (about 1 lb.) halved crosswise
  • 7 c. vegetable oil
  • 1/4 c. hot sauce (like Frank’s Red Hot)
  • 3 tbsp. Honey

For Biscuits

In a large bowl combine the flour, cornmeal, salt, baking powder, sugar, sage and the seasoning mix. Stir together with a fork.

 Use the large holes on a box grater to grate the butter directly into the dry ingredients. Stir with a fork.

Make a well in the center of the dry ingredients. Pour in the sour cream. Use a fork to ‘cut’ it into the dry ingredients until it forms thick clumps. Make another hole in the middle of the dry ingredients, and pour the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough.

Sprinkle a pastry mat, wooden cutting board or a clean smooth countertop with flour. Turn the dough out onto the surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)

Use a bench scraper or a large sharp knife to divide the dough in half. Roughly shape each half into a square. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky).

Wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat oven to 425°. Line a baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.

Sprinkle your work surface with flour and unwrap the biscuit dough out onto it. Use a bench scraper or very sharp knife to trim the edges of the rectangle. Use a biscuit cutter, or a knife to cut the dough into rounds about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much.

Remove the cut biscuits to the baking sheet you’ve lined with parchment paper, placing them rather close to each other (it will help them rise higher). Place the tray into the freezer about 15 minutes.

Spray the tops with cooking spray. Bake until golden brown, 15 to 20 minutes, covering them with foil if they brown too quickly.

For Chicken:

Line a baking sheet with wax paper, foil, or plastic wrap on the bottom, then place a wire rack on top.

Whisk together flour, cornmeal, baking powder, cayenne, salt, and black pepper in a bowl. Pour buttermilk into a separate bowl. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack to allow batter to set, about 2-3 minutes.

Repeat dipping process one more time. Then, working in batches of no more than 3 pieces at a time, fry the chicken in the oil. Turn it occasionally and monitor the temperature of the oil (a instant read thermometer works GREAT for this) as you work until it is golden brown on both sides, about 3-5 minutes per side. (It may look a little pale, but it browns more when you take it out, so don’t worry) When finished remove chicken to another sheet pan lined with paper towels and a wire rack to drain.

To assemble sandwich: Whisk together hot sauce and honey in a bowl. Split a biscuit in half, drizzle chicken with spicy honey, then assemble sandwich with pickles.

Sharing this recipe at Fiesta Friday #366.

10 thoughts on “Cornmeal Sage Chicken Biscuit

  1. Pingback: Cornmeal Sage Chicken Biscuit — Cooking Is My Sport | My Meals are on Wheels

    • 350 Fahrenheit is my ideal, but so long as I can keep it at 335 Fahrenheit I don’t get concerned, since its going to drop at least a little bit once you add the chicken to the oil at first. I hope he enjoys the chicken 🙂

  2. Pingback: Fried Chicken Biscuits with Cornmeal & Sage | thebrookcook

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