Build A Better Chicken Biscuit

[thelufias]

Liked the slaw recipe.  Thanks Cookie...

[sidherose]

This sounds absolutely wonderful y'all! Especially with the Sweet Potato Butter


From: https://www.yahoo.com/food/how-to-build-a-better-chicken-biscuit-98484858103.html


Roy’s most significant contribution to brunch, though, just might be his mimosa fried chicken biscuit, a fusion of two morning staples that he serves with spicy slaw, sweet potato butter, and a single poached egg. While he won’t give away the secrets to his rich, crumbly buttermilk biscuits, we managed to get our hands on the rest of the recipe. Look no further than the back of your White Lily bag to finish it off. (A note from the chef: For best results, prepare the condiments the night before serving, at the same time the chicken goes into the marinade.)


Mimosa fried chicken biscuit

Serves 4

Chicken
2 tbsp. kosher salt
3 tbsp. sugar
2 tsp. ground coriander
1 bay leaf
2 cups water
2 tsp. paprika
1 tsp. curry powder
2 cups orange juice
4 large boneless, skinless chicken thighs

Mix all ingredients except for chicken. Add chicken and marinate overnight.


Sriracha slaw

1 cup mayonnaise
1 tbsp. minced ginger
1 tbsp. minced garlic
1 tbsp. salt
2 tsp. black pepper
½ cup brown sugar
1 good squirt Sriracha, plus more to taste
½ cup apple cider vinegar
1 quart chopped cabbage

Mix all ingredients except for cabbage. Add cabbage and refrigerate overnight.


Sweet potato butter

1 large sweet potato, peeled
1 cup brown sugar
2 tsp. cinnamon
Pinch of allspice
Pinch of nutmeg
Pinch of ground cloves
Pinch of ground ginger

Boil sweet potato until fork-tender, then drain all water and mash potato with sugar and spices. (If you have a food processor, you can whip the potato for a smoother butter.)


To assemble the biscuit

Fill a skillet or deep-fryer with peanut or canola oil and heat it to 325 degrees. Remove the chicken from the brine and add it to a grocery bag full of flour. Shake the bag to coat the chicken, and then let it rest for several minutes. Fry, turning once, until the chicken reaches an internal temperature of 165 degrees. Split 4 biscuits, place slaw and chicken inside each one, and top each with sweet potato butter and a hot poached egg.