For Black History Month, Will Coleman shares a recipe that feels like home.
Biscuits in my household went through quite the journey.
My mother started making biscuits by simply popping open a can and calling it a day.
Simply Recipes / Alison Bickel
Every biscuit is a unique experience.
While my fried chicken biscuits are delicious, they are also much more than that.
They represent the search for the recipes and traditions that lie within my bloodline.
Simply Recipes / Alison Bickel
Thats why I feel a significant responsibility to seek out the memories and recipes created by my ancestors.
These moments made me hungry to know how everyone put their spin on classic soul food dishes.
These conversations also taught me the importance of cooking to create memories and meaningful connections.
Simply Recipes / Alison Bickel
I knew these memories would be something that I could cherish forever.
Creating my own traditions and passing down recipes to my friends and family has become paramount to my cooking.
Ive also learned to put my own spin on these generational recipes.
Simply Recipes / Alison Bickel
This recipe doesnt require a full day in the kitchen, though it does take patience and planning.
Biscuits are one of those recipes that requires a little extra attention so that theyll come out perfect.
So here it is, my one big tip for making fried chicken biscuits: keep everything cold.
Simply Recipes / Alison Bickel
I also like popping my cut biscuits into the freezer for 10 minutes before baking.
The same goes for my spicy fried chicken.
This ensures extra crispy pieces of chicken.
Simply Recipes / Alison Bickel
What Parts of the Chicken Should I Use for This Recipe?
you might swap out the chicken thighs for wings or legs and if you prefer bone-in and skin-on chicken.
Just be sure to fry the chicken a bit longer, until fully cooked.
Simply Recipes / Alison Bickel
What Should I Serve The Sandwiches With?
This sandwich is quite delightful when its topped with pickled vegetables or peppers, honey, and hot sauce.
Line a baking sheet with parchment paper and sprinkle with flour.
Simply Recipes / Alison Bickel
Set aside until ready to use.
Add the chicken and toss to coat in the marinade.
In a large bowl, combine the flour, baking powder, baking soda, and salt.
Simply Recipes / Alison Bickel
Place the cold butter pieces into the flour mixture.
Using a dough cutter, cut the pieces of butter into the flour.
The butter should resemble a coarse meal.
Simply Recipes / Alison Bickel
Create a well in the center of the flour mixture and pour in the buttermilk.
Be sure not to overwork the dough.
Transfer the mixture to a lightly floured surface.
Simply Recipes / Alison Bickel
Press the dough together with your hands until the dough is compacted together and no longer shaggy.
Form the dough into a square, then roll out the dough into a 3/4-inch thick square.
Fold the dough in half four to six times, while lightly patting the dough down with your hands.
Simply Recipes / Alison Bickel
This will help to create layers in the biscuit.
Roll out the dough into a 8-inch square.
Gently press together the remaining dough and form it into a square.
Simply Recipes / Alison Bickel
Roll out the remaining dough and follow the same step with the next pieces.
Once all of the biscuits are cut, place them onto the baking sheet with parchment and sprinkled flour.
Be sure to space the biscuits out 1 1/2 inches apart.
Simply Recipes / Alison Bickel
Place into the freezer for 10 minutes to cool.
Then, using a pastry brush, brush the biscuits with butter.
Bake for 20 minutes, or until golden brown.
Simply Recipes / Alison Bickel
Using a thermometer, heat the oil until it reaches 350F.
Set aside until ready to use.
Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off.
Simply Recipes / Alison Bickel
Individually dredge each piece into the flour mixture making sure the chicken is fully coated.
Preheat oven to warm, in preparation of the cooked fried chicken.
Fry the chicken for 14 to 16 minutes, turning each piece about halfway through.
Cook until the chicken reaches an internal temperature of 165F and the outer chicken is golden brown and crispy.
Remove the chicken from the oil and place onto a clean wire rack.
Sprinkle the chicken with Maldon salt and crushed chili.
Place the first batch of chicken into the warm oven.
Repeat with remaining chicken.
Cut the biscuits in half.
Top each sandwich with the top biscuit piece and serve immediately.
