Hot Habanero Chicken Biscuit

Directions Print

1. In a large ziploc bag add your buttermilk, pickle juice, cayenne pepper, chili powder, paprika and chicken thighs.
2. Mix around to incorporate well.
3. Let marinate at least overnight.
4. In another ziploc bag or paper bag add your all purpose flour, salt and pepper.
5. Heat the peanut oil in a fryer until in reaches 300°F.
6. Take your marinated chicken, shake off excess buttermilk and add to flour bag.
7. Shake well and make sure all chicken is coated with flour.
8. Carefully, add your flour chicken to the fry oil, three pieces at a time.
9. Fry for about 8 to 10 minutes or until chicken reaches internal temperature of 165°F.
10. Remove chicken and pat with paper towel to absorb excess grease. Repeat until all chicken is fried.
11. Heat Habanero Hot Bacon Jam, carefully glaze chicken with jam.
12. Assemble the biscuit with the glazed chicken and pickles.