@frohneats 2

Nashville Hot Honey Chicken Biscuits with Dill Pickle Slaw Recipe

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Prep Time:
1 hour

Cook Time:
10 minutes

Servings:
4 servings

Difficulty:
medium

Prep Time:
1 hour

Cook Time:
10 minutes

Servings:
4 servings

Difficulty:
medium

INGREDIENTS

Recipe provided by @frohneats 

 

Chicken Marinade:

  • 1 lb. chicken tenders
  • 1 cup buttermilk
  • 1/2 cup pickle juice
  • 1/4 cup hot sauce

 

Seasoned Flour Dredge:

  • 1 cup all-purpose flour
  • 1 Tbsp. Spice Islands® Organic Granulated Garlic
  • 1 Tbsp. Spice Islands® Smoked Paprika
  • 1 Tbsp. Spice Islands® Fine Ground Black Pepper
  • 1 tsp. Spice Islands® Onion Powder
  • 1 tsp. Spice Islands® Ground Mustard
  • 1 Tbsp. kosher salt

 

Dill Pickle Slaw

  • 2 cups shredded slaw mix
  • 1 cup chopped dill pickles
  • 1/2 cup mayonnaise
  • 1 Tbsp. red wine vinegar
  • Juice of half a lemon
  • Pinch of kosher salt and black pepper
  • 2 Tbsp. honey

 

Fried Chicken & Hot Honey Chicken Oil

  • 16 oz. Crisco® All-Vegetable Shortening
  • 2 Tbsp. Spice Islands® Cayenne Pepper
  • 1 Tbsp. Spice Islands® Granulated Garlic
  • 1 Tbsp. Spice Islands® Chili Powder
  • 1 Tbsp. Spice Islands® Ground Chipotle Chili
  • 1 Tbsp. Spice Islands® Smoked Paprika
  • 1 Tbsp. kosher salt
  • 1 Tbsp. brown sugar

 

Finishing:

  • 4 biscuits
  • 1/4 cup chopped scallion
  • honey

 

DIRECTIONS

Chicken Marinade:

  1. Combine all ingredients into a bowl, mix well, and marinate chicken for a minimum of 1 hour.

 

Seasoned Flour Dredge

  1. Combine all ingredients into a bowl and mix well. Reserve.

 

Dill Pickle Slaw

  1. Combine all ingredients into a large bowl, and mix well. Reserve.

 

Fried Chicken & Hot Honey Chicken Oil

  1. Add shortening to a cast iron pan over medium heat until it registers 375 degrees with a thermometer.
  2. Place marinated chicken into seasoned flour dredge. Evenly coat chicken with seasoned flour, pressing down with hands, to ensure it has a thick coating. Shake off excess flour from chicken.
  3. Place into cast iron, and fry each side for 2 minutes until golden, and chicken temp registers 165°F with a thermometer.
  4. Add 1 cup of hot shortening from the cast iron into a stainless-steel mixing bowl utilizing a metal ladle. Add hot chicken oil spices and mix well.
  5. Coat chicken tenders in hot chicken oil, coating evenly.
  6. Layer dill pickle slaw with hot chicken on a split biscuit. Garnish with chopped scallions, and a drizzle of honey. Enjoy!

 

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