Buttermilk Fried Chicken Bites and Pimento Drop Biscuits
Comfort food is becoming a bit of a running theme here, isn’t it? Today’s recipe does not veer from this trend, I’m proud to report.
For part of our Easter vacation, Tate and I spent a few days visiting my father on the farm. While there, we were invited to my Aunt Bettye and Uncle Frank’s house for ice cream and Bettye’s spectacular caramel cake. Every bite was savored, as I’ll never turn away from anything Bettye makes. We spent quite a while pouring over recipe books, and Bettye recommended the fried chicken and pimento biscuits that I’m showcasing here.
The really nice part of the fried chicken is that it’s boneless and all white meat. It’s important to remember that boneless chicken is always a little tougher and drier, but in some ways it’s a great deal easier to fry and serve. That being said, this recipe minimizes the tough and dry result. The biscuits pair nicely with the chicken, leaving your meal wanting only for a side of greens.
|Copyright, Doug Kapustin Photography, 2014|
Buttermilk Fried Chicken Bites
1 Tbsp. ground red pepper
1½ teaspoons ground chipotle chile pepper
1½ teaspoons garlic powder
1 ½ teaspoons dried crushed red pepper
1 ½ teaspoons ground black pepper
¾ teaspoon salt
½ teaspoon paprika
2 pounds skinned and boned chicken breasts
2 cups buttermilk
3 bread slices, toasted
1 cup all-purpose flour
1. Combine first 7 ingredients in a small bowl; reserve half of spice mixture. Cut chicken into 1-2 inch pieces. Place chicken in a medium bowl, and toss with remaining spice mixture until coated. Stir in buttermilk; cover and chill 24 hours.
2. Tear bread into pieces, and place in a food processor with reserved spice mixture. Process until mixture resembles cornmeal. Stir in flour. Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture.
3. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve warm or cold.
Pimento Drop Biscuits
1½ cups Bisquick Baking Mix
½ cup whole milk (a little extra if too goopy)
1 teaspoon dried parsley flakes
¼ cup (1- 2-ounce jar) chopped pimento, drained
¾ cup (3 ounces) shredded cheddar cheese
Preheat oven to 415 degrees. In a large bowl, combine baking mix, milk and parsley flakes. Stir in undrained pimento and cheddar cheese. Drop by tablespoonful onto an ungreased baking sheet to form 16 biscuits. Bake for 10 to 15 minutes or until golden brown. Place baking sheets on a wire rack and let set for 5 minutes.
Original recipes (before modifications) found at following links: