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Fried Chicken Biscuit Sammies CLINTON KELLY

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We found our new favorite recipe, Fried Chicken Biscuit Sammies, all thanks to Clinton Kelly!

2 cups canola oil (for frying)
6 boneless, skinless chicken thighs
1/2 cup cornstarch
1 cup flour
2 teaspoons paprika
Kosher salt and freshly ground black pepper (to taste)
1 bag coleslaw mix
1 teaspoon caraway seeds
3 tablespoons white wine vinegar
1/4 cup olive oil
1 can biscuits (cooked according to package directions)
dill pickle chips (to serve)

Preheat 1/2-inch oil in a cast-iron skillet over medium-high heat to 350ºF.
Pat chicken dry with paper towels. Season both sides of the chicken with salt and pepper.
In a baking dish add the cornstarch, flour and paprika and whisk to combine. Season with salt and pepper.
Dredge the chicken on both sides with flour mixture, shaking off any excess. Add to the pan and allow to fry until golden brown and cooked through, or until a meat thermometer registers 165ºF. Remove to a paper towel-lined plate.
To Serve: In a large bowl add the coleslaw mix, caraway seeds, white wine vinegar, olive oil and season with salt and pepper. Toss to combine.
Split biscuit in half, place chicken on bottom, top with slaw and dill pickle chips. Serve.
Tip: Use your leftover baked biscuits to make croutons! Cut into 1/2-inch cubes, toss with olive oil, salt, pepper and thyme. Bake in a 400ºF oven for 7-9 minutes until golden and crispy. Use with any leftover chicken to make a salad! Drizzle with lemon juice, olive oil, salt and pepper for the dressing.

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