A Southern favorite, this recipe for Buttermilk Fried Chicken Biscuits and Green Bean Salad is the perfect addition for those Fourth of July picnics.
Buttermilk Fried Chicken Biscuits & Green Bean Salad
- 2 cup cultured buttermilk
- 1 tbsp. kosher salt (halve if using table salt)
- 1 tsp. ground black pepper
- A few shakes of Tabasco, to taste
- 2 pounds boneless, skinless chicken breasts
- 1 1/2 cup all purpose flour
- 3/4 cup panko bread crumbs
- 1/2 tsp. salt
- 1/4 tsp. black pepper ground
- 1 liter of vegetable oil for frying
Put the salt, pepper and Tabasco into a gallon-sized freezer bag with the buttermilk; seal the bag and shake to combine. Add the chicken breasts and seal the bag, pushing out as much air as possible, so the chicken is submerged in the buttermilk. Refrigerate overnight.
In a gallon-sized freezer bag, combine the flour, panko, salt and black pepper and shake to combine. Remove the chicken from the buttermilk brine and use paper towels to dry off the chicken. Add the dried chicken into the freezer bag with the flour, one at a time, and toss to coat. Shake any excess flour off as you transfer the chicken to a wire rack.
In a large heavy bottomed pot, add the oil. The oil should be at least 2 inches deep. Heat over medium high heat until it reaches 340 degrees F. Carefully add the chicken to the hot oil. The temperature will fall a bit, and you want to keep the oil right around 320 degrees F for the duration of the frying, so adjust the heat source as needed. The chicken will take about 12-15 minutes to cook through and should be golden brown on the outside. You can use a meat thermometer to check and see if the chicken is cooked on the inside, but take the chicken out of the oil before checking, or the juices coming out of the chicken will make the oil splatter.
When chicken is done, remove from oil and drain on a paper towel lined wire rack. Let the chicken rest for a few minutes before serving.
White Lily Light Biscuits
- 2 cup white lily unbleached self-rising flour
- 1/4 cup butter (plus two tablespoons for brushing on top of biscuits-infused with 2 tsp chopped fresh sage)
- 2/3 to 3/4 cups buttermilk
Preheat oven to 500 degrees.
Spoon flour into measuring cup and level with a knife. Measure flour into bowl. Cut in butter until mixtures resembles coarse crumbs. Blend in enough buttermilk until dough leaves sides of bowl. Knead gently 2 or 3 times on lightly floured surface. Cut with desired sized biscuit cutter. Place on pan with biscuits touching. Brush tops with melted butter. Bake at 500 for 8 minutes or until golden brown. Cool for a few minutes on wire rack.
To assemble, split the biscuits. Spread one side with Red Pepper Jelly. Cut chicken breasts to fit biscuits, top with other half.
Green Bean Salad
- Kosher salt
- 1 pound slender green beans, ends trimmed
- 1 red bell pepper, julienned
- 1 yellow bells pepper, julienned
- 1/3 cup toasted slivered or sliced almonds
- 1/2 cup Vidalia Onion Vinaigrette (recipe follows)
Boil a large pot of salted water. Add the green beans and cook until tender crisp, 1 to 2 minutes. Use a spider to remove to a bowl of ice water. Drain well, pat dry and place the beans in a large bowl. Toss with peppers and almonds. Toss with Vidalia Onion Vinaigrette, serve.
Vidalia Onion Vinaigrette
- 1/2 cup chopped Vidalia onion $
- 3/4 cup vegetable oil, divided
- 1/4 cup cider vinegar, divided
- 1/4 cup honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Sauté onion in 1 Tbsp. hot oil in a medium skillet over medium heat, stirring often, 8 minutes or until caramel colored. Add 2 Tbsp. vinegar, stirring to loosen particles from bottom of skillet. Remove from heat; cool 5 minutes.
Process onion mixture, honey, Dijon mustard, salt and pepper, and remaining oil and vinegar in a blender 30 seconds or until blended. Cover and chill
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