Maple-Sriracha Fried Chicken Biscuits

Name: Maple-Sriracha Fried Chicken Biscuits
Prep time: 30 min
Total time: 1 h 25 min
Yield: 6
Ingredients: 3 c. all-purpose flour, plus more for rolling (optional); 2 tbsp. baking powder; 2 tbsp. granulated sugar; 1 tsp. kosher salt; 1/2 c. (1 stick) unsalted butter (preferably European), frozen; 1 c. cold buttermilk or 2% milk, divided; Vegetable oil, for frying (about 2 qt.); 1 (6-oz.) boneless, skinless chicken breast; 3 3/4 c. all-purpose flour; 1/4 c. cornstarch; 1/4 c. potato starch; 2 tsp. curry powder or turmeric; 2 tsp. garlic powder; 2 tsp. kosher salt, plus more; 2 tsp. onion powder; 1 tsp. cayenne pepper; 1/4 tsp. granulated sugar; 3 large eggs; 1 1/2 c. maple syrup; 1/4 c. sriracha

By Ethan TaylorPublished: Feb 8, 2023

Be the first to review!

preview for Diddy's Former Private Chef Reveals His Favorite Sriracha Chicken N Biscuit Recipe

Yields:

Prep Time:

30 mins

Total Time:

1 hr 25 mins

Jump to recipe

Ethan Taylor, former personal chef to stars like Justin Bieber, Eddie Murphy, and Sean Combs (aka Diddy), joined us in Los Angeles to share his recipe for these fried chicken biscuit sandwiches. This dish was Diddy's most popular request and was regularly served for breakfast, lunch, and dinner.

Taylor was first introduced to Diddy through his agency and was warned about the rapper-slash-mogul's intense work schedule. The private chef knew he was up to the task and got started right away. Although Diddy has an estimated net worth of $1 billion, Taylor says he still remains grounded and loves comfort food. Which is why he made these sandwiches for Diddy all the time. There's no fancy equipment required to make them too. In fact, mixing by hand yields the best results. Be sure to try them for yourself!

Advertisement - Continue Reading Below

Ingredients

Biscuits

3 cups
all-purpose flour, plus more for rolling (optional)
2 Tbsp.
baking powder
2 Tbsp.
granulated sugar
1 tsp.
kosher salt
1/2 cup
(1 stick) unsalted butter (preferably European), frozen
1 cup
cold buttermilk or 2% milk, divided

Chicken

Vegetable oil, for frying (about 2 qt.)
1
(6-oz.) boneless, skinless chicken breast
3 3/4 cups
all-purpose flour
1/4 cup
cornstarch
1/4 cup
potato starch
2 tsp.
curry powder or turmeric
2 tsp.
garlic powder
2 tsp.
kosher salt, plus more
2 tsp.
onion powder
1 tsp.
cayenne pepper
1/4 tsp.
granulated sugar
3
large eggs

Sauce & Assembly

1 1/2 cups
maple syrup
1/4 cup
sriracha

Directions

Biscuits
1. Step 1Preheat oven to 425°. In a large bowl, whisk flour, baking powder, granulated sugar, and salt to combine. Using the large holes of a box grater, grate butter into flour mixture. Mix with your hands until mixture resembles the texture of sand.
2. Step 2Slowly pour in about half of buttermilk and mix with a fork until clumps form. Add remaining buttermilk and continue to mix until large clumps form and some streaks of flour remain (this will help laminate the dough).
3. Step 3On a clean surface, knead dough 5 to 6 times, being careful not to overwork and adding more flour if needed. Continue to fold dough onto itself, rotating dough 90° each time, to create flaky layers. Form dough into a rounded shape about 1 1/2" thick. Using a floured 2" round cutter, cut out dough and flatten into a biscuit shape with your hands. Continue to roll dough onto itself and cut out rounds until you get 6 total.
4. Step 4Bake biscuits until golden brown, 10 to 12 minutes.
Chicken
1. Step 1Into a large, heavy skillet or pot, pour oil to a depth of about 1", making sure it's enough to submerge chicken. Heat over medium-high heat until a deep-fry or instant-read thermometer registers 375°.
2. Step 2Slice chicken breast horizontally into 3 (1/4"-thick) pieces. Cut each piece about the size of biscuits, then score chicken with a sharp knife in a crosshatch pattern.
3. Step 3In a shallow bowl, whisk flour, cornstarch, potato starch, curry powder, garlic powder, salt, onion powder, cayenne, and granulated sugar. In another shallow bowl, beat eggs to blend. Add about 1 cup flour mixture to eggs and mix with a fork until a wet batter forms.
4. Step 4Dredge chicken in egg mixture, swirling to coat, then dredge in remaining flour mixture until coated.
5. Step 5Fry chicken until golden brown and an instant-read thermometer inserted into the center registers 165°, 8 to 12 minutes.
6. Step 6Transfer chicken to paper towels to drain.
Sauce & Assembly
1. Step 1In a small skillet over high heat, heat syrup until bubbling and slightly reduced. Mix in desired amount of sriracha and remove from heat.
2. Step 2Cut biscuits in half horizontally. Arrange a piece of chicken on bottom half. Drizzle with spiced syrup. Close with top half of biscuit.