Sunday, November 4, 2012

The Ultimate Fried Chicken Biscuit with a Homemade Black Pepper-Buttermilk Biscuit, Spicy Fried Chicken Breast, Smoked Cheddar Cheese, Red Eye Glazed Bacon, & a Fried Egg

The Ultimate Fried Chicken Biscuit with a Homemade Black Pepper-Buttermilk Biscuit,
Spicy Fried Chicken Breast, Smoked Cheddar Cheese, Red Eye Glazed Bacon & a Fried Egg
Way back from my days at the University of Alabama, my Mountain Man & I would always make a mammoth breakfast sandwich right as we woke up. This kept us full until lunchtime tailgate food and it also became a superstitious tradition that had to be repeated every game day Saturday. Well, back then, it was all store-bought ingredients, but dang, it was still pretty darn tasty. I finally got around to revamping that boring 'ole lucky breakfast sandwich into something even greater. The bagel changed into a Homemade Black Pepper-Buttermilk Biscuit that is perfectly flaky and buttery. I added a fried egg, so that the runny yolk would add some richness and moisture. Then, I made a spicy battered chicken breast, very similar to Chickfila, so it gives a a yummy spiciness to burn the tongue a bit. I wasn't quite sure what cheese would complement all these flavors, but I eventually picked a smoked cheddar because I thought it would balance these strong components and bring them all together. But what's the best part, you ask? Well, it's the Red Eye Glazed Bacon. I know some of y'al might not know of Southern Red Eye Gravy, but it's delicious and certainly a staple at breakfast down here in the South. So, I thought to myself, "why not reduce down some red eye gravy and turn it into a glaze?" Well, I did and it was awesome. I first cooked up the thick cut bacon until crispy, and then used a brush to cover the bacon slices all over. They became sticky-icky, sweet yet salty, but candied in nature. And what's not good about candied bacon? I declare that candied bacon should be on each + every dish in America. Okay, that's slightly extreme, but I'd probably do it in my household... that's for sure!! Well, I hope y'all enjoy this Ultimate Fried Chicken Biscuit because we sure did :)
Runny Fried Egg
Lots of Red Eye Glazed Bacon
There's everything just slightly peaking out...
Ahhh, the first bite is so good

Homemade Black Pepper-Buttermilk Biscuits:
2 ½C AP Flour
½T + ¼t Baking Powder
2t Salt
4T Butter, Cut into Cubes & Chilled
½C + 6T Chilled Buttermilk (you might need a little more depending on the texture)
Extra Butter, Melted (for brushing)
Fresh Cracked Pepper, For Garnishing

For the Spicy Fried Chicken:
4 Chicken Cutlets (season them with paprika, cayenne, chili powder, & Cajun spices)
1 Egg
½C Milk
1T Hot Sauce
¾C AP Flour
¼C WW Flour
1T Dry Milk
1T Powdered Sugar
1t Paprika
¼t Baking Soda & Dry Mustard

For the Red Eye Glazed Bacon:
8 Slices of Thick Cut Applewood Smoked Bacon
½C Coffee
¼C Coca Cola & Beef Broth
1T Honey
Salt & Pepper (if needed)
Splash of Water (if needed because the flavor might be too strong for some people)
For the Ultimate Fried Chicken Biscuits:
Prepared Homemade Buttermilk Biscuits, Warm
Spicy Fried Chicken Cutlets, Warm
Prepared Red Eye Glazed Bacon
Slices of Smoked Cheddar Cheese
Fried Eggs (or they can be cooked any way you like, scrambled eggs would be great too)

1. For the Homemade Buttermilk Biscuits: Preheat oven to 500 degrees F. Put the flour, baking powder and salt in a mixing bowl. Whisk well to combine. Add the cold butter and, working quickly, coat in flour, and then using a pastry cutter, cut in the butter until it is coarsely blended and the flour-butter mixture resembles pea-sized crumbs, but small pieces of butter still remain. Make a well in the flour mixture and pour in the buttermilk. Stir quickly, just until the dough is blended and begins to mass. The dough should be soft and a bit sticky and there should not be large amounts of unincorporated flour in the bowl. If dough is too dry, add a few tablespoons more buttermilk. Turn dough immediately onto a generously floured surface, and with floured hands knead briskly 8 to 10 times until cohesive dough is formed. Gently flatten the dough with your hands so it is of an even thickness. Then, using a floured rolling pin, roll it out to a uniform thickness. With a dinner fork dipped in flour, pierce the dough completely through at 1/2-inch intervals. Lightly flour a large biscuit cutter and stamp out rounds. (Do not twist the cutter when stamping out biscuits.) Cut the biscuits from the dough as close together as you can for a maximum yield. Arrange cut biscuits on a heavy, ungreased or parchment-lined baking sheet so that they almost touch (I throw away the scrapes and don’t re-roll them because they become tough in texture). Brush the biscuits with melted butter and sprinkle heavily with fresh cracked pepper. Bake in upper third of the oven for 8 to 12 minutes until crusty golden brown. (Check about 6 minutes into baking and rotate pan if needed to ensure even cooking.) Remove from the oven and brush with more melted butter. Serve hot.
2. For the Spicy Fried Chicken: Place each cutlet between plastic wrap and pound until they are about ¼inch thick. Season the chicken heavily with spicy seasonings (you can make them as spicy as you like). Next, you have to set up a battering station. I use 2 pie tins. For the first station, I whisk together the eggs, milk, and hot sauce. For the second station, I mix the AP & WW Flours, dry milk, powdered sugar, baking soda, dry mustard, paprika, salt, and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a skillet. Working in batches, dip the chicken into the egg mixture, turning to coat, then dredge in the flour mixture, making sure to shake off any excess flour. Fry the chicken in the hot oil until golden brown and crispy, about 4-5 minutes. Drain on paper towels and sprinkle with salt.
3. For the Red Eye Glazed Bacon: In a saucepan, heat the coffee, cola, and honey on medium high until the mixture simmers. Reduce the heat just enough to maintain a simmer. Cook this mixture for 30 minutes or until it is a thick syrup (add a splash of water or seasonings if needed). Pour into a jar and let it cool completely (to plain taste, this might not be the most amazing glaze, but when brushed on bacon, it really brings it over the top, just trust me on this one). Cook the bacon in a skillet until golden brown & crispy. Transfer the bacon to a paper towel lined plate and let them drain of excess oil. Repeat with any extra bacon slices. Once the bacon is cool enough to touch, remove the paper towels, and brush heavily with the red eye gravy glaze (on all slides). It is important to make sure they are completely glazed. Next, immediately layer onto the biscuits.
4. Assembling the Biscuits: Cut a buttermilk biscuit in half and top the bottom biscuit slice with a piece of spicy fried chicken, smoked cheddar cheese slice, red eye glazed bacon, and a fried egg. Enjoy immediately while still hot.

No comments:

Post a Comment