Name: Maple-Sriracha Fried Chicken Biscuits
Prep time: 30 min
Cook time: 30 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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Maple-Sriracha Fried Chicken Biscuits

1. 3 c. all-purpose flour, plus more for rolling (optional) -

2. 2 tbsp. baking powder -

3. 2 tbsp. granulated sugar -

4. 1 tsp. kosher salt -

5. 1/2 c. (1 stick) unsalted butter (preferably European), frozen -

6. 1 c. cold buttermilk or 2% milk, divided -

7. Vegetable oil, for frying (about 2 qt.) -

8. 1 (6-oz.) boneless, skinless chicken breast -

9. 3 3/4 c. all-purpose flour -

10. 1/4 c. cornstarch -

11. 1/4 c. potato starch -

12. 2 tsp. curry powder or turmeric -

13. 2 tsp. garlic powder -

14. 2 tsp. kosher salt, plus more -

15. 2 tsp. onion powder -

16. 1 tsp. cayenne pepper -

17. 1/4 tsp. granulated sugar -

18. 3 large eggs -

19. 1 1/2 c. maple syrup -

20. 1/4 c. sriracha -

How to cook deliciously - Maple-Sriracha Fried Chicken Biscuits

1. Stage

Preheat 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. Stage

Slowly 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. Stage

On 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. Stage

Bake biscuits until golden brown, 10 to 12 minutes.

5. Stage

Into 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°.

6. Stage

Slice 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.

7. Stage

In 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.

8. Stage

Dredge chicken in egg mixture, swirling to coat, then dredge in remaining flour mixture until coated.

9. Stage

Fry chicken until golden brown and an instant-read thermometer inserted into the center registers 165°, 8 to 12 minutes.

10. Stage

Transfer chicken to paper towels to drain.

11. Stage

In a small skillet over high heat, heat syrup until bubbling and slightly reduced. Mix in desired amount of sriracha and remove from heat.

12. Stage

Cut biscuits in half horizontally. Arrange a piece of chicken on bottom half. Drizzle with spiced syrup. Close with top half of biscuit.