Red Pepper Jelly Chicken Biscuits
Panfried chicken on biscuits with red pepper jelly topping
Equipment
- (1) 2-inch cookie cutter, floured for cutting
Ingredients
Chicken Bites
- 2 small chicken breasts, cut into 12 pieces
- ¾ cup whole buttermilk
- ¾ cup all-purpose flour
- salt to taste
- pepper to taste
- 3 tablespoons vegetable cooking oil
- red pepper jelly (Stonewall Kitchen brand used)
Biscuits
- 2 cups self-rising flour
- 2 tablespoons butter
- 2 tablespoons vegetable shortening, such as Crisco
- ¾ cup buttermilk
- extra butter, melted for brushing on cooked biscuits
Instructions
Chicken Bite Instructions
- Cut the chicken into 12 small pieces and soak them in the buttermilk for 20 minutes. Then dredge them in the flour, making sure they are completely coated.
- Heat 3 or 4 tablespoons of cooking oil in a skillet until a pinch of flour sizzles when dropped into the oil. Place the floured chicken bites in the hot oil, then season them with salt and pepper. Add extra cooking oil if needed. Cook for 2 1/2 to 3 minutes on each side until browned. They are done when they feel tender when pierced with a fork or when the internal temperature reaches 165°F inside.
- Remove from the pan and cover to keep warm.
Biscuit Instructions
- Preheat oven to 450°F. Place the flour in a large bowl and add the butter and shortening. Using a pastry blender or two knives, cut the butter and shortening into small pieces until the flour resembles coarse cornmeal. Pour in the buttermilk and stir until the flour is combined. Do not over-stir.
- Turn the dough out onto a floured surface, sprinkle it with flour, then knead it 2 times. The less you knead the dough, the better. Roll the dough into a 7-inch circle, 3/4-inch thick. Cut out biscuits using a 2-inch round cutter. Combine all the leftover dough and roll it out again to 3/4-inch thickness. Repeat until you have 12 biscuits.
- Bake for 10 minutes or until lightly browned. Remove from the oven and cut the biscuits so you have a lid and bottom, being careful not to cut all the way through, so there is a "hinge" holding the lids to the biscuits. Place a chicken bite in each biscuit, then a spoonful of red pepper jelly on top. Brush with melted butter and serve immediately.
Notes
Substitution
Frozen 2-inch biscuits or refrigerated biscuits can be baked and used in place of the biscuits in this recipe. If you don't have a 2-inch cookie cutter for the biscuits, then use a 2-inch glass or cup.Be Careful Not to Overwork the Biscuit Dough
Overworking or kneading the dough too long will make the biscuits tough.Nutrition
Calories: 239kcalCarbohydrates: 23gProtein: 12gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 35mgSodium: 98mgPotassium: 210mgFiber: 1gSugar: 2gVitamin A: 149IUVitamin C: 0.5mgCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!