Pairs well with Cajun Spiced Fried Chicken with Honey Butter Biscuits
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 8mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Cajun Spiced Fried Chicken with Honey Butter Biscuits
(0.5)
237.6K views • 4y ago
4.3K
222
1.8% engagement
A Southern-style fried chicken marinated in buttermilk and hot sauce, coated with a spicy Cajun flour blend, fried to crispy perfection, and served with flaky buttermilk biscuits topped with honey butter.
00:30:00 total
Serves 4
medium
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- chicken pieces - 5 pieces (4 dark pieces and 1 breast, skin on)
- buttermilk - 1.5 cups (for marinade)
- hot sauce - 2 tablespoons (for marinade)
- salt - 1 teaspoon + to taste (for marinade and seasoning)
- flour - watch the video to see (for breading)
- Cajun seasoning - watch the video to see (contains salt and cayenne for spice)
- cayenne pepper - watch the video to see (for spice in breading)
- butter - about 6 tablespoons for biscuits + 1 stick for honey butter (cold, for biscuits and honey butter)
- all-purpose flour - watch the video to see (for biscuits)
- sugar - watch the video to see (for biscuits)
- baking powder - watch the video to see (for biscuits)
- baking soda - watch the video to see (for biscuits)
- sea salt - watch the video to see (for biscuits and finishing)
- buttermilk - watch the video to see (for biscuits)
- honey - 2 tablespoons (for honey butter)
Instructions
- Marinate Chicken: Whisk together buttermilk, hot sauce, and salt until salt dissolves. Place chicken pieces in a bag and pour marinade over. Remove air, seal, and marinate for 1-2 hours.
- Prepare Breading: Strain chicken from marinade and let drip. Mix flour, Cajun seasoning, and cayenne pepper to create a spice blend. Coat chicken evenly with the flour mixture. Let coated chicken sit for at least 1 hour until coating becomes tacky.
- Make Buttermilk Biscuits: Keep butter cold by freezing and grating it. Sift flour, sugar, baking powder, baking soda, and sea salt into a bowl. Add buttermilk and grated cold butter. Mix lightly until dough just comes together. Fold dough on itself a few times gently. Pat dough to about 1 inch thickness. Cut biscuits using a cutter or glass, ensuring biscuits touch each other on the baking tray. Chill biscuits in fridge for 20 minutes.
- Prepare Honey Butter: Whisk softened unsalted butter until smooth. Add honey and salt, whisk until combined.
- Bake Biscuits: Preheat oven to 425°F (220°C). Bake biscuits for 8 minutes. Remove, brush with honey butter and sprinkle coarse sea salt. Return to oven for 4 more minutes until golden.
- Fry Chicken: Heat oil to 350°F (175°C). Fry chicken starting with the largest pieces first (breast), then thighs, and finally smaller drumsticks to maintain oil temperature between 300-325°F (150-160°C). Fry for about 10 minutes or until internal temperature reaches 168°F (75°C). Adjust heat as needed.
- Finish and Serve: Dust fried chicken lightly with extra Cajun seasoning. Brush hot biscuits with honey butter. Let chicken rest for at least 8 minutes before serving. Serve chicken with biscuits and honey butter.
