Fried Chicken And Biscuits With Pink Peppercorn Honey Butter Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SHEET PAN FRIED CHICKEN AND BISCUITS WITH HONEY BUTTER



Sheet Pan Fried Chicken and Biscuits with Honey Butter image

Make the perfect weeknight dinner for two with this tasty oven-fried chicken and biscuits recipe. The chicken and the biscuits are baked on the same pan -- less dirty dishes and a super-easy cleanup. The biscuits taste extra special with a spread of honey-infused butter!

Provided by Pillsbury Kitchens

Categories     Entree

Time 55m

Yield 2

Number Of Ingredients 8

1/4 cup butter, softened
1 teaspoon honey
1/4 cup Progresso™ plain bread crumbs
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
4 pieces bone-in, skin-on chicken (2 thighs and 2 drumsticks, about 1 1/2 lb)
2 biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Buttermilk Biscuits (12 Count)

Steps:

  • Heat oven to 400°F. Line half of 15x10x1-inch rimmed sheet pan with heavy-duty foil, creating a rimmed foil barrier in the middle half of the pan; spray foil with cooking spray.
  • In small bowl, mix 2 tablespoons of the softened butter and the honey. Set aside.
  • In another small bowl, mix bread crumbs, salt, pepper and paprika. Coat chicken pieces with bread crumb mixture. Place chicken, skin sides down, in foil half of pan. In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 10 to 15 seconds or until melted. Pour melted butter around chicken pieces.
  • Bake 20 to 23 minutes or until chicken starts to brown. Turn chicken over, and add biscuits to other side of pan. Bake 17 to 20 minutes or until biscuits are golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with biscuits and honey butter.

Nutrition Facts : Calories 670, Carbohydrate 36 g, Cholesterol 165 mg, Fat 6, Fiber 0 g, Protein 41 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1800 mg, Sugar 6 g, TransFat 1 g

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER



Fried Chicken Biscuits With Hot Honey Butter image

This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.

Provided by Tejal Rao

Categories     dinner, lunch, poultry, sandwiches, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 17

3 cups/450 grams all-purpose flour
3 tablespoons/37 grams baking powder
1 tablespoon sugar
1 1/2 teaspoons kosher salt
7 tablespoons/100 grams cold unsalted butter, cubed
1 1/2 cups/360 milliliters whole milk
6 boneless, skinless chicken thighs
3/4 cup/113 grams all-purpose flour
2 teaspoons cayenne
2 teaspoons kosher salt, plus more for seasoning
3 eggs
3 cups/270 grams panko bread crumbs
Canola or other neutral oil, for frying
10 tablespoons/142 grams unsalted butter, softened
3 tablespoons honey
Hot sauce, a vinegary variety such as Crystal, to taste
Sliced dill pickles, for serving

Steps:

  • Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
  • Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
  • Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
  • Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
  • Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
  • Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
  • In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
  • Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

FRIED CHICKEN WITH HONEY-PINK PEPPERCORN SAUCE



Fried Chicken with Honey-Pink Peppercorn Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 17

1 quart buttermilk
Kosher salt
2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Honey-Pink Peppercorn Sauce, recipe follows
1 cup honey
2 teaspoons pink peppercorns, toasted and coarsely chopped
Grated zest of 1 lime
Juice of 2 limes
Kosher salt and freshly ground black pepper

Steps:

  • Whisk together the buttermilk, 2 tablespoons salt and the chili de arbol in a large bowl or large baking dish. Add the chicken and turn to coat.
  • Stir together the flour, garlic and onion powders, paprika and cayenne in a large baking dish. Season generously with salt and pepper.
  • Pull the chicken out of the buttermilk, gently shaking off any excess liquid. Dredge the pieces a few at a time in the flour mixture and pat off any excess. Then dip back into the buttermilk and allow any excess to drain off. Dredge again in the seasoned flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Pour about 3 inches of oil into a deep cast-iron skillet; the oil should not come more than halfway up the sides of the skillet . Put the skillet over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer.
  • Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time, and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
  • Drizzle the fried chicken with the Honey-Pink Peppercorn Sauce.
  • Stir together the honey, peppercorns, lime zest and juice in a small bowl and season with salt and pepper. Cover and let sit at room temperature.

HONEY BUTTER BISCUITS (CHURCH'S CHICKEN COPYCAT)



Honey Butter Biscuits (Church's Chicken Copycat) image

Light, soft drop biscuits are brushed with honey butter, baked to golden brown, then coated in more honey butter for a delicious, sweet bread that will have everyone asking for seconds!

Provided by Danelle

Time 25m

Number Of Ingredients 9

4 tablespoons butter
1/3 cup honey
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon cream of tartar
1/2 cup cold butter, diced
2/3 cup milk

Steps:

  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, baking powder, salt, sugar and cream of tartar. Cut in butter until the mixture resembles cornmeal. Add the milk and mix well. Knead dough about 15 times.
  • Divide dough into 1/4 cup size portions. Roll into balls and place on prepared baking sheet. Pat to about 1/2 inch thickness.
  • In a medium saucepan, combine ingredients for honey butter. Bring to a boil, then remove from heat. Brush biscuits with a thin layer of honey butter.
  • Place in oven and bake for 10-12 minutes, or until golden brown. Remove from oven and brush immediately with more honey butter before serving warm.

Nutrition Facts : Calories 218 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 350 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY BUTTER



Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter image

Categories     Chicken     Kid-Friendly     Dinner     Deep-Fry     Honey     Butter     Buttermilk     Lime Juice     Bon Appétit     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 22

Pink peppercorn-lime honey:
2 teaspoons pink peppercorns
1 cup clover honey
1 1/2 tablespoons fresh lime juice
2 teaspoons finely grated lime peel
1/4 teaspoon coarse kosher salt
Pink peppercorn-honey butter:
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup pink peppercorn-lime honey (see above)
1/4 teaspoon coarse kosher salt
Chicken:
6 cups buttermilk, divided
2 tablespoons coarse kosher salt
2 teaspoons hot pepper sauce
2 3 1/2-to 4-pound chickens, cut into wing, breast, thigh, and drumstick portions
4 cups all purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
2 teaspoons cayenne pepper
Peanut oil (for frying)
Black Pepper Biscuits

Steps:

  • For pink peppercorn-lime honey:
  • Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
  • For pink peppercorn-honey butter:
  • Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
  • For chicken:
  • Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
  • Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
  • Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
  • Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280°F to 300°F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
  • Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.

More about "fried chicken and biscuits with pink peppercorn honey butter recipes"

FRIED CHICKEN BISCUITS RECIPE | BON APPéTIT
fried-chicken-biscuits-recipe-bon-apptit image
2014-01-14 Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 …
From bonappetit.com
3.9/5 (113)
Estimated Reading Time 1 min
Servings 4
  • Combine buttermilk, hot sauce, salt, black pepper, and cayenne in a resealable plastic bag; add chicken. Seal bag, turn to coat, and chill at least 3 hours.
  • Pour oil into a large skillet, preferably cast iron, to a depth of ½” and heat over medium-high heat until oil bubbles immediately when a little panko is added.


BUTTERMILK FRIED CHICKEN WITH HONEY BUTTER BISCUITS RECIPE ...
buttermilk-fried-chicken-with-honey-butter-biscuits image
2021-04-29 Turn chicken; cook an additional 2 to 3 minutes to crisp coating. Remove chicken from skillet; drain on paper towels. 7. Bake biscuits as …
From pillsbury.com
4.5/5 (24)
Category Entree
Cuisine Soul Food
Total Time 1 hr 55 mins
  • In 1-gallon resealable food storage plastic bag, combine buttermilk and hot pepper sauce. Add chicken pieces; seal bag and turn to coat. Refrigerate 1 to 2 hours to marinate.
  • Lightly spoon flour into measuring cup; level off. In shallow dish, combine flour, 1 teaspoon salt, thyme, 1/2 teaspoon pepper and nutmeg. Reserve 3 tablespoons flour mixture in small bowl; set aside for gravy.
  • Dip chicken pieces in remaining flour mixture, coating well; place on ungreased cookie sheet. Let stand 5 minutes to set flour coating. Discard any remaining buttermilk mixture.
  • Meanwhile, heat 1/2 inch oil in 12-inch skillet over medium-high heat until oil starts to shimmer (about 350°F.). Add chicken pieces, skin side down; cook about 10 minutes or until deep golden brown.


HONEY BUTTER FRIED CHICKEN RECIPE - COOKING CHANNEL
honey-butter-fried-chicken-recipe-cooking-channel image
2020-08-22 Fill a sturdy, high-sided pot with four inches of oil and preheat the oil over medium heat. Using a frying thermometer, carefully bring the oil to 340 …
From cookingchanneltv.com
5/5 (1)
Category Main-Dish
Servings 3-4
Total Time 14 hrs 5 mins


HONEY BUTTER FRIED CHICKEN - COOKED BY JULIE (WITH VIDEO)
2018-12-11 Preheat the oven to 375 degrees F. Fry the chicken for 8-10 minutes on each side. Bake the chicken in the oven for an additional 10-15 minutes or until the chicken is fully …
From cookedbyjulie.com
4.6/5 (13)
Total Time 41 mins
Category Entree
Calories 450 per serving
  • In a large bowl, combine the all-purpose flour, cornstarch, granulated garlic, onion powder, paprika, eggs, a pinch of salt, and pepper to taste.


HONEY BUTTER FRIED CHICKEN - TASTES OF LIZZY T
2021-09-27 Heat the butter on medium low heat. When the butter is melted and hot, place the chicken in the frying pan and allow it to cook for 6 minutes. Turn the chicken to cook on the other side and cook until the chicken is no longer pink inside, about …
From tastesoflizzyt.com
Reviews 3
Category Main Dish
Servings 4
Calories 764 per serving


HONEY BUTTER FRIED CHICKEN RECIPE - SHARE-RECIPES.NET
HONEY BUTTER FRIED CHICKEN RECIPE Food Menu. 8 hours ago To make the honey butter sauce, melt the butter ín a large skíllet over medíum-hígh heat. Stír ín the garlíc and cook untíl fragrant. Add the honey, dríed chílíes, and red crushed pepper.Stír and season wíth salt. Let the sauce thícken and then place the críspy chícken ín the skíllet and coat wíth the honey butter …
From share-recipes.net


BISCUITS FRIED IN BUTTER RECIPES
FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER. This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by …
From tfrecipes.com


SOUTHERN HONEY FRIED CHICKEN RECIPE - ALL INFORMATION ...
Southern Honey Fried Chicken Recipe. 6 hours ago Low Carb Southern Fried Chicken Healthy Alternative . 7 hours ago Method 1. Preheat your oven to 200C/392F/Gas mark 6. 2. Season the chicken with a good pinch or two of the Spicentice mix and some salt and pepper. 3. Add the seasoned chicken to a bowl with the beaten egg and ensure it is well coated. 4. In a separate …
From therecipes.info


FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER RECIPE - FOOD ...
Chicken and Honey Butter Biscuit Recipe. Ingredients for the honey butter Split the biscuits in half and place a piece of fried chicken on the bottom biscuit. Drizzle a generous amount of honey butter over the chicken and place the top biscuit to finalize a sandwich. Repeat with remaining biscuits to make 12 delicious sandwiches!
From foodnewsnews.com


BUTTERMILK FRIED CHICKEN WITH HONEY BUTTER BISCUITS ... RECIPE
Buttermilk fried chicken with honey butter biscuits ... recipe. Learn how to cook great Buttermilk fried chicken with honey butter biscuits ... . Crecipe.com deliver fine selection of quality Buttermilk fried chicken with honey butter biscuits ... recipes equipped with ratings, reviews and mixing tips.
From crecipe.com


HONEY BUTTER CHICKEN – THE RECIPES FOR LIFE
2022-01-04 HONEY BUTTER CHICKEN. Heat oil and 1 tablespoon of butter in a large non-stick skillet over high heat. When the butter is melted, add the chicken. Sprinkle with salt and pepper, then cook until it changes from pink to white and starts to brown. Add the remaining 2 tablespoons of butter, honey, garlic, and vinegar. Bring to a simmer.
From geuria.info


RECIPES/FRIED-CHICKEN-AND-BISCUITS-WITH-PINK-PEPPERCORN ...
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY ...
Save this Fried chicken and biscuits with pink peppercorn-honey butter recipe and more from Bon Appétit Magazine, September 2009 to your own online collection at EatYourBooks.com
From eatyourbooks.com


FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY ...
Jan 26, 2019 - Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter
From pinterest.com


FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN HONEY ...
fried chicken biscuits with hot honey butter This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich.
From tfrecipes.com


BUTTER FRIED CHICKEN THIGHS - ALL INFORMATION ABOUT ...
Butter Fried Chicken Recipe - Andrew Zimmern | Food & Wine tip www.foodandwine.com 45 mins Yield: 4 Ingredients Ingredient Checklist 4 boneless, skinless chicken breasts (2 pounds), halved crosswise 1 cup all-purpose flour 3/4 teaspoon sea …
From therecipes.info


FRIED CHICKEN AND BISCUITS WITH PINK PEPPERCORN-HONEY BUTTER
Dinner: Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter. This recipe includes fertility superfoods such as: Honey. Health and fertility benefits of Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter. One tbsp of honey has a glycemic index (GI) of 55.
From fertilitychef.com


HONEY BUTTER CHICKEN – HEAVEN RECIPE
2021-11-06 Instructions. Heat oil and 1 tablespoon of butter in a large non-stick skillet over high heat. When the butter is melted, add the chicken. Sprinkle with salt and pepper, then cook until it changes from pink to white and starts to brown. Add the remaining 2 tablespoons of butter, honey, garlic, and vinegar. Bring to a simmer.
From heavenrecipe.com


BOBBY FLAYS FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK ...
Spread the waffles with some of the Pink Peppercorn Butter, top with a piece or two of fried chicken, and drizzle the waffles and chicken with some of the Maple-Horseradish Syrup. Combine the butter, peppercorns, honey, and salt to taste in a small bowl.
From plain.recipes


CAJUN SPICED FRIED CHICKEN WITH HONEY BUTTER BISCUITS ...
Sweet and salty buttermilk biscuits have met their match with my cajun spiced southern fried chicken. this combo is great for lunch, brunch, dinner or a snack! follow my recipe to create a super most chicken with a crunchy crust that stays intact when you cut into it Real southern food at your finger licking tips.
From tastelife.tv


Related Search