The Ultimate Spicy Chicken Biscuit Recipes

Steps:

• Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
• Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
• Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
• Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
• Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
• Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
• In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
• Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

Steps:

• In a large bowl, combine the flour, baking powder and salt; add milk and oil. Stir until the dough forms a ball. On a lightly floured surface, knead 8-10 times or until smooth. , Roll or pat dough into a 6-in. square about 1 in. thick. Cut into six rectangles. Place on a lightly greased baking sheet. Bake at 450° for 10-12 minutes or until golden brown. , Meanwhile, in a large skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Stir in chicken and parsley; cook until heated through. Split biscuits; top with the creamed chicken.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
• Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess.
• Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side.
• Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
• Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.

Steps:

• For the chicken: Trim the thighs of any excess fat or cartilage. Brine in the pickle juice at least 2 hours and up to overnight. Remove the chicken from the brine and submerge in the buttermilk. Let soak in the buttermilk for 30 minutes to an hour.
• For the dredge: Whisk together the potato starch, all-purpose flour, rice flour, salt, paprika, garlic powder, black pepper and bullet chile in a bowl and set aside.
• Heat the oil in a large, heavy-bottomed pot to 350 degrees F.
• Shake the excess buttermilk off the chicken and coat with the dredge. Press the dredge into the chicken as much as you can. Shake off the excess and fry for about 7 minutes until golden brown and crispy.
• For the honey butter. Combine the honey and butter in a small pot and bring to a boil. As the butter melts, whisk so that everything comes together and emulsifies. Set aside.
• For the black pepper biscuits: Combine the flour, pepper, baking powder and salt into a large bowl. Freeze the dry ingredients in the bowl and freeze the butter.
• Preheat the oven to 375 degrees F.
• Grate the butter into the frozen bowl of dry mix using a cheese grater. (If you are not using it right away, store it at this stage in the freezer.) Combine the milk and sour cream into the bowl and mix with your hands until everything comes together. It is ok if it's lumpy; you don't want to overwork your dough.
• Line a baking sheet with parchment paper and spray it with nonstick cooking spray. Using an ice cream scoop, scoop out tennis ball-size scoops onto the baking sheet.
• Bake for 20 minutes, then rotate the baking sheet, reduce the temperature to 350 degrees F and bake until a nice pale gold, another 15 minutes. Brush with the honey butter while still hot and let cool down.
• For the chili honey butter: In a small pot, melt the butter and honey together. Whisk them together, then add the chili crisp, jalapeno juice and mushroom seasoning. Bring everything to a boil and set aside. Make sure to stir up before serving so that everything is well mixed.
• For the honey butter chicken biscuit: To assemble, split the biscuits in half, and place 2 slices of cheese on the top half of each biscuit. Toast until the biscuit is warm and the cheese is melted. Top the lower half of each biscuit with a fried chicken thigh and then pour as much chili honey butter as you can handle over the top of the chicken. You can also toss the chicken in a bowl with the honey butter first. Then put on the top half of each biscuit and enjoy.

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.

Steps:

• Marinate the chicken: Generously season the chicken thighs with salt and pepper, then place in a large zip-top bag. Pour in 2 cups (480 G) of buttermilk and the pickle brine. Close the bag and place inside a large bowl. Marinate the chicken thighs in the refrigerator for 6 hours, or up to overnight.
• Make the biscuits: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• Using a pastry cutter or a fork, incorporate the butter into the dry ingredients, leaving large chunks.
• Slowly pour in the buttermilk and fold with a rubber spatula until a thick dough forms.
• Lightly dust a clean surface with flour and turn the dough out onto it. Bring the dough together into one large piece.
• Adding more flour as needed, roll the dough out with a rolling pin to about 1 inch (2 ½ cm) thick. Using a 3-inch (7 cm) round biscuit cutter or small glass, cut out 6 biscuits and place them on the prepared baking sheet. It's okay if the biscuits are touching.
• Brush the biscuits with the melted butter and sprinkle with flaky salt. Reserve the remaining melted butter.
• Bake the biscuits for 12-15 minutes, or until golden brown.
• Fry the chicken: Remove the chicken from the refrigerator and let come to room temperature, about 30 minutes.
• Heat the canola oil in a large pot until it reaches 350°F (180°C). Set a wire rack over a baking sheet.
• In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt. Add the buttermilk a bit at a time and stir with a rubber spatula to incorporate into the dry ingredients. It should be clumpy.
• Transfer a chicken thigh directly from the marinade to the flour mixture. Evenly coat the chicken all over, pressing to adhere the dry ingredients. Set on the wire rack and repeat with the remaining ingredients.
• Working 3 pieces at a time, add the chicken to the hot oil and cook until golden brown and the internal temperature reaches 165°F (75°C), 5-7 minutes, turning occasionally to make sure the chicken browns evenly. Remove from the oil and let drain on paper towels. Season with salt.
• Cut the biscuits in half and brush one side with the reserved melted butter. Top with a piece of fried chicken and the other half of the biscuit.
• Enjoy!