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FRIED CHICKEN BISCUIT SMOTHERED IN CHORIZO GRAVY

OH GOOD LORD let’s talk about these chicken biscuits. I mean, a chicken biscuit is great on its own, but when you smother it in chorizo gravy it becomes out of this world. This isn’t just your typical chicken biscuit. It has personality and zest. It is by far my favorite Sunday brunch order, hands down.

When I think of chicken biscuits, my mind shoots straight to Chick-fil-a. Being in Atlanta Georgia I’m lucky enough to have it on every corner of the city. I basically have chicken biscuits at my disposal all days of the week except Sunday. It just so happens I only ever want Chick-fil-a on Sundays. I’m not alone on this, am I? Anyways, in the attempt to fill this craving I created this wonderful little thing. Or should I say “big thing”. In my mind, this chicken biscuit is a big deal. Not only do I make this for my husband and I on Sunday mornings, I also happen to crave it for dinner as well. Don’t be fooled by its “brunchy” vibe, this biscuit is good at all hours of the day.


FRIED CHICKEN

Prep time: 10 minutes

total time: 25 minutes

1 chicken breast, sliced into thin medallions
1 cup flour
2 tbs buttermilk
1 egg, whisked
2 tsp creole seasoning
1.5 tsp granulated sugar
2 eggs
3 cups vegetable oil

In a large tall sided pan, heat oil to 325 degrees.

In a large bowl, combine flour, creole seasoning, sugar. Once combined, add buttermilk and stir with a fork. The texture should be slightly lumpy throughout. These lumps will create a thicker crust.

In another large bowl, add eggs and whisk.

One piece of chicken at a time coat in flour mixture, then egg mixture, then back to the flour mixture again. Make sure the whole piece of chicken has a good flour coating on it.

Cook chicken in hot oil for about 3-4 minutes a side (more or less depending on thickness of chicken). Make sure not to overcrowd the pan. The chicken should be a light golden brown color and crispy. If you’re unsure your chicken is cooked through, use a cooking thermometer. The temperature should register 165 degrees.


CHORIZO GRAVY

prep time: 2 minutes

totaltime: 15 minutes

2 links chorizo sausage (casing removed)
1 3/4 cups whole milk, warm
1 tbsp rendered bacon fat
2 tbs all purpose flour
1/4 tsp kosher salt
1/4 tsp pepper
1/4 tsp cayenne pepper

In a hot pan add in bacon fat and chorizo sausage. Cook for about 5 minutes till chorizo is cooked.

Add in flour and stir. Let cook for a minute. Add in warm milk 1/2 cup at a time. Let gravy thicken and add in spices. Should only take about 5 minutes. Serve warm.


BUTTERY BISCUITS

prep time: 12 minutes

total time: 28 minutes

2 cups all purpose flour
1 tsp sugar
2 tsp baking powder
1 tsp salt
8 tbsp cold butter, shredded through a cheese grater
1 cup cold whole milk

Pre-heat oven to 400 degrees.

In a large mixing bowl, combine flour, sugar, baking powder and. salt. Once combined add in cold shredded butter and mix with your hands. The texture should be lumpy throughout. Add in milk and mix with a fork until almost combined.

Transfer dough to a flat surface and kneed with your hands a couple times. Do not overwork the dough.

Once dough has come together, flatten with your hands till dough is flat and about 1 inch thick. Use a round cookie cutter to cut out biscuits. (I make my biscuits extra large, about 3 inches across). Discard remaining dough not used.

Place biscuits on a cookie sheet. Bake at 400 degrees for about 10-12 minutes. Depending on the size of your biscuit, cook time will differ.

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