Have I mentioned I enjoy making biscuits and fried chicken?

"Textured Soy Protein" (texturedsoyprotein)
08/08/2015 at 15:42 • Filed to: None

Because I enjoy making biscuits and fried chicken. Here’s my chef’d-up version of a Chick-fil-A chicken biscuit. It’s all from scratch except the pickles. I bought the pickles, but they’re fancy pickles.

The buttermilk biscuits are made from scratch, based on !!!error: Indecipherable SUB-paragraph formatting!!! recipe but with a couple tweaks of my own. They are flaky and buttery and probably a little too tall for making a sandwich but hey I like tall biscuits.

I fried the chicken (hippie-friendly free range organic boneless skinless thighs—no hippies were harmed in their production, only chickens) by first brining it in a mix of buttermilk and Crystal hot sauce, then breading it with a flour/panko/seasoning mix. Seasonings include salt & pepper, garlic powder, coriander, cayenne pepper, and Old Bay, because I’m from Maryland and I’m addicted to Old Bay.

The sweet-n-spicy sauce is hoisin sauce, Crystal hot sauce, dijon mustard and agave nectar.

The pickles are !!!error: Indecipherable SUB-paragraph formatting!!! garlic dills, sliced. Ba-Tampte pickles are real Jewish deli style pickles fermented in brine, no vinegar needed. Take it from this here Jew who happens to enjoy making southern food, Ba-Tampte pickles are damn fine pickles. Both in general, and on chicken biscuits.

DISCUSSION (13)

PS9 > Textured Soy Protein
08/08/2015 at 15:43

You should walk by PRC with a plate of this on your way to the computer lab.

MLGCarGuy > Textured Soy Protein
08/08/2015 at 15:43

I just ate lunch and now you’re making me hungry again. Thanks.

pjhusa > Textured Soy Protein
08/08/2015 at 15:47

Mm hmm.

Food.

jkm7680 > Textured Soy Protein
08/08/2015 at 15:49

You can be my personal chef, for the price of $0 per hour if you’d like. You can benefit from whatever I bring home from the fridge at work.

$kaycog > Textured Soy Protein
08/08/2015 at 15:49

It looks yummy! You’re a good cook because you’re not afraid to “tweak” things. I watch Food Network so I know about those things. ;D

E92M3 > Textured Soy Protein
08/08/2015 at 16:21

The biscuit looks amazing!

Textured Soy Protein > $kaycog
08/08/2015 at 16:23

I figure recipes are generally starting points. I know enough to adjust as I go along.

Textured Soy Protein > jkm7680
08/08/2015 at 16:24

Not sure what’s in this deal that benefits me....

Textured Soy Protein > PS9
08/08/2015 at 16:27

I might just have to save some leftovers to bring to work on Monday. Should warm up nicely in the toaster oven there.

Textured Soy Protein > E92M3
08/08/2015 at 16:31

Thanks! The trick is to freeze butter then cut it up into little bits, or even grate it on a cheese grater. The individual frozen bits of butter in the dough melt as the biscuits bake, to make the biscuits nice and flaky. Then I melt more butter and brush it over the top after I take them out of the oven. These aren’t exactly very healthy.

jkm7680 > Textured Soy Protein
08/08/2015 at 16:39

I will make it worth your while.

Nibby > Textured Soy Protein
08/15/2015 at 11:47

brb hanging out with you for lunch and dinner

1111111111111111111111 > Textured Soy Protein
08/15/2015 at 20:07

Making these tonight with fresh pork sausage (from a pig I know).