Hot Beer Fried Chicken and Pepper Biscuits
It’s a hectic Wednesday morning and I’m trying to get it all straight in my head. I have emails to answer, deliverables to finishes, calls to make. It makes me want to shut down. I’m not organized, that side of this slightly insane job that I’ve chosen for myself makes me want to crawl under a pile of coats, shut my eyes and pretend like it doesn’t exist. So I do what I do when I’m stressed out, I bake. Fortunately for my skinny jeans, I’m not a stress eater, I’m just a stress baker. I just want to make it, the process calms me down. It’s a small win for me when other things in my life have weighted me down, this tips the boat back upright, even if just for a few minutes.
Chicken and biscuits do it every time. Nothing soothes like an emotional salve the way the comfort food miracle cure of fried chicken does. Of course biscuits have been my go-to for years, just about 8 minutes and the smell of homemade biscuits starts to solve minor emotional problems. You can keep the lavender bath salts and the vanilla scented candles, I’ll take the smell of fried chicken, hot biscuits and a hoppy beer. Someone needs to make bath salts that smell like that. It’s way better than pumpkin spice.
- 3 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp ground black pepper
- 1 tsp sugar
- 8 tbs unsalted cold butter, cut into cubes
- 1/2 cup buttermilk
- 2/3 cup wheat beer
- 2 tbs melted butter
- ¼ tsp course sea salt
- 1 cup pale ale
- 2 cups whole milk
- 1tbs hot pepper sauce (I used Chipotle Tabasco)
- 1 lbs boneless, skinless chicken, cut into 2 inch strips
- 2 cups flour
- 1 tsp smoked paprika
- 2 tsp cayenne pepper
- 2 tsp garlic powder
- 2 tsp salt
- Honey (optional)
- Preheat oven to 425F.
- In a processor add flour, baking powder, baking soda, salt, pepper and sugar.
- Pulse to combine. Add the cold butter, process until well combined. Add to a large bowl.
- Add the buttermilk and beer. Mix with a fork until just combined.
- Add to a well-floured flat surface, pat into a rectangle. Using a cold rolling pin (preferably marble) gently roll into a large rectangle, about 1 inch in thickness, using as few strokes as possible.
- Fold the dough into thirds as you would a letter about to go into an envelope. Roll lightly, once in each direction to about 1 inch thickness, fold in thirds again. Gently roll into about 1 1/2 inch thickness (this will give you flakey layers).
- Using a biscuit cutter cut out 6 to 8 biscuits. Place in a baking pan that has been sprayed with cooking spray.
- Brush biscuits with melted butter, sprinkle salt.
- Bake at 425 for 10 to 12 minutes or until the tops are golden brown.
- Add the pale ale, milk and Tabasco to a bowl. Add the chicken, cover with plastic wrap, place in the refrigerator and allow to chill for at least one hour and up to over night.
- Add 3 to 4 inches of vegetable oil to a pot, clip a deep fry thermometer onto the side, heat oil to 375. Adjust heat to maintain that temperature.
- In a medium sized bowl stir together the flour, paprika, cayenne, garlic powder and salt.
- One at a time remove the chicken from the marinade. Add to the flour bowl, tossing to coat, place it back into the milk bowl until covered with milk, then back into the flour bowl until well coated with flour.
- Add chicken to a wire rack that has been placed over a baking sheet. Repeat for the rest of the chicken pieces. Then add to the fryer. Fryer until golden brown and cooked through, about 5 minutes.Return to the wire rack (this will kip it cripsy on all sides, Placing on a paper towel will make the under side soggy. Place in a 175F oven for up to 2 hours to make ahead.)
- Split the biscuits adding one chicken per biscuit, drizzle chicken with honey (if desired) before adding top biscuit. .