Cookin’ Louisiane – Fried Chicken Biscuit

Cookin Louisiane

For the biscuits:

  • 4 cups bread flour
  • 3¾ cups cake flour
  • 3½ Tbs baking powder
  • 1 Tbs + 1 tsp kosher salt
  • 3 Tbs + 1 tsp sugar
  • 3 sticks + ½ Tbs cold unsalted butter, cubed
  • 3¼ cups buttermilk

For the chicken:

  • 6 chicken breast, cut in half, flattened
  • 1½ cups all-purpose flour
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 eggs, whisked
  • Canola oil for frying

For the butter:

  • ¾ cup Jay D’s Louisiana Molasses Mustard
  • 2 sticks unsalted butter

For the biscuits:

  1. Preheat oven to 375°F. Keep all ingredients as cold as possible!
  2. In a medium mixing bowl, combine both bread and cake flour, baking powder, salt and sugar from the biscuit ingredients.
  3. Using a pastry blender or your hands, cut cold butter into flour mixture until butter is the size of peas.
  4. Add buttermilk and mix with your hands until shaggy. Cover and rest for 20 minutes.
  5. Roll out dough on a floured surface and fold once (to create layers). Roll out again to 1-1¼” thick and cut into 3½” circles.
  6. When cutting biscuits out, DO NOT TWIST CUTTER. Just simply press down and lift cutter back up.
  7. Place biscuits about ½” apart on greased baking sheet and bake until golden brown.

For the chicken:

  1. Heat canola oil to 350°F in a skillet or table-top fryer.
  2. Dredge chicken in seasoned flour, place in egg-wash, then dredge back through flour.
  3. Fry chicken until golden, brown, and delicious (about 4-5 minutes).

For the butter:

  1. Soften butter and mix in Jay D’s Louisiana Molasses Mustard.

Open biscuit up and slather butter on both halves. Place fried chicken breast on biscuit and put the other half of biscuit on top of chicken and enjoy your chicken biscuit sandwich!

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About Jay Ducote

Jay Ducote spends most of his time as a food and beverage writer, blogger, radio host, speaker, video producer, culinary personality, chef and hugger. He finished runner-up on Season 11 of the hit reality competition show Food Network Star, and had a pilot for his show "Deep Fried America" air on the Travel Channel.

The Bite and Booze Radio Show, produced and hosted by Ducote since 2011, won a Taste Award for best food or drink radio broadcast in the country and the Uniquely Louisiana Award from the Louisiana Association of Broadcasters.

Jay has his own Jay D’s product line featuring his Louisiana Barbecue Sauce, Louisiana Molasses Mustard, Spicy & Sweet Barbecue Rub, Jay D's Blanc du Bois, a collaboration with West Monroe's Landry Vineyards, and Jay D's Single Origin Coffee. In early 2018 Jay will launch his first restaurant concept, Gov't Taco, inside White Star Market in Baton Rouge.

Jay's mission is to share and expand on the conversation of Louisiana cuisine and to celebrate the culinary culture of communities he visits. For more about Jay, visit his website

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