Spicy Chicken Biscuits
Spicy Chicken Biscuits are great any time of the day or year. These are great for tailgating, breakfast sandwiches, game day, family gatherings and parties. I usually make a few batches, individually wrap them, and then freeze them in a freezer bag. My kids then take one or two out in the mornings and heat them up for one minute on each side. They are great on the road too.
I make these spicy chicken biscuits with my homemade buttermilk biscuits, but you can use hamburger buns, large rolls or store bought biscuits. These spicy chicken biscuits are perfect when you want something spicy and a great alternative for wing lovers. When I find chicken breasts on sale, I make a few batches of these and freeze them. Give these a try and let me know how it goes.
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Ingredients
(makes 16-20 small spicy chicken patties)
- 4-5 large chicken breasts
- 1 cup of pickle or pepper juice – this is leftover pickle or pepper juice or you can make your own (see below)
- 1 1/2 cups of milk (any) or 1 can of evaporated milk
- 2 Tablespoons of cayenne pepper
- 1 Tablespoon of garlic salt
- 1 Tablespoon of garlic powder
- 1/2 teaspoon of cumin
- 1 teaspoon of course black pepper
- 1 teaspoon of dried thyme
- 3 cups of all purpose flour
- 1 cup of vegetable oil or enough to fill the pan 1/2 inch
- 1 bottle of hot sauce or buffalo sauce
Pickle Juice (Homemade)
- 1 cup of white vinegar (5% acetic acid)
- 2 cups filtered/purified water
- 1/2 teaspoon of dry dill weed
- 1 clove of garlic(smashed) or 1 teaspoon of minced garlic
- 2 Tablespoons of Kosher salt
- 1 teaspoon of pickling spice
- 1/8 teaspoon of sugar
Just mix together and chill for about 2 hours. This can be made in larger batches and stored in an airtight container in the fridge. Using pickle juice is one of the best ways to always have juicy chicken.
Supplies
- Frying pan
- Medium sized bowl or container
- Measuring cup
- Measuring spoons
- Kitchen shears or sharp knife
- Baking sheet
Directions For Spicy Chicken Biscuits
- Rinse and cut chicken breasts into 3 large pieces, so the chicken pieces should be about 3 inches wide. Then place the chicken pieces into a large bowl or container and add the pickle juice.
- Next, add in the cayenne pepper, garlic salt, garlic powder and milk and mix with your hands. Then, cover and refrigerate at least 2 hours or overnight.
- Pre-heat the oven to 350° Fahrenheit.
- After the chill time, mix the flour. In a medium sized bowl, add the flour, coarse black pepper, dried thyme and cumin and then mix with a fork.
- Next, add the oil to the frying pan and pre-heat to medium high heat.
- Then, dip the chicken into the flour and coat well on both sides.
- Fry the chicken for about 5 minutes on each side or until a light golden brown. Do not over crowd the pan. Then fry in multiple batches and drain on paper towels on a plate.
- Then, line a baking sheet with foil and add the chicken pieces.
- Now, cover the spicy chicken with hot sauce or buffalo sauce and bake for about 10 minutes.
- Then, slice your biscuits in half and add a dab of hot sauce to the bottom of the biscuit and then top with a piece of chicken.
- Repeat for the remainder of the spicy chicken biscuits.
- If you plan to store for future use, wrap each biscuit in plastic wrap and then place in a gallon freezer bag. In the mornings, just unwrap the plastic wrap and wrap the biscuit in a paper towel and heat for 1 minute on each side.
- Another option is to serve these up for Game Day or family get togethers. You are going to love these!
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