Cornbread biscuits are great on their own, but like this they’re next level deliciousness.

This week Chef Christine Cushing shows us how to make out of this world crispy fried chicken on cornbread biscuits. Christine suggests using chicken thighs for this recipe because they are juicier than chicken breasts.

 

Here are the ingredients you’ll need to make 4 servings.
1 cup buttermilk (250 ml)
Sea salt
4 boneless, skinless chicken thighs
All-purpose flour for dusting
2 eggs, beaten
½ tsp. sweet paprika (2.5 ml)
½ tsp. cayenne pepper (2.5 ml)
1 cup panko bread crumbs (250 ml)
Canola oil for frying
4 Furlani cornbread biscuits
Julienne sliced carrots for garnish
Fresh coriander for garnish
Sriracha chili sauce, optional (but strongly suggested by me)

Things you’ll need
Measuring cup
Bowl
Zip lock bag
Large shallow skillet
2 shallow baking dishes
Baking sheet

Before you start, here’s the video again.

Furlani Cornbread Biscuits recipe

Getting the chicken ready for the cornbread biscuits.

 

Directions:
Combine buttermilk and salt in a bowl and stir to blend. Add the chicken thighs and cover thoroughly in the mix. Refrigerate until ready to fry chicken, 2-4 hours.

In a large shallow skillet, heat 1” of oil on high. You’ll want the oil to be good and hot but not smoking (about 365°F).

Combine the paprika, cayenne and flour in a plastic bag. Dredge the chicken pieces in the flour mixture and coat well. Shake off excess flour.

Prepare 2 shallow baking dishes, one with beaten eggs and the other with panko bread crumbs. Dip the floured chicken pieces first in the egg mixture, then press firmly into the bread crumbs coating well.

Turn the heat down to medium, and fry the chicken thighs for 4-5 minutes or until golden brown. Flip and repeat on other side. The chicken is cooked when the internal temperature reaches 170°F on an instant read thermometer.

Meanwhile, preheat oven to 425°F and bake the cornbread biscuits for 4-6 minutes until golden and crisp.
Cut biscuit in half horizontally and lay in 1 piece of fried chicken. Drizzle with Sriracha sauce and top with shredded carrots and coriander.

Please do try this at home and let us know how yours turn out! Like us on Facebook to keep updated on the other recipes in this series.

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