Dilly Fried Chicken Biscuits with Pimento Cheese

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Quick Facts:

You’ll relish this twist! Relish adds spicy kick to chicken biscuits.
Sure, we’ve heard all about Nashville Hot Chicken. But right now, we’re all about Dilly Fried Chicken, which trades all-out heat for the spicy zing of pickle relish. Marinate your chicken overnight in a relish-buttermilk brine, then blend a dollop of relish into your biscuit mix. We’re keen on Smither Family Dillapeño, but any spicy brand will work.

Ingredients:

Biscuits:
2 cups self rising flour
½ cup shortening
¼ cup spicy pickle relish
⅔ cup buttermilk
Melted butter for brushing biscuits


Fried Chicken:
1 lb boneless skinless chicken breasts, cut into 3 oz (biscuit-size) pieces and pounded out
1 cup buttermilk
¼ cup pickle relish
Salt and pepper, to taste
2 cups or more of Southern chicken breader for dredging
oil or lard for deep frying

You will also need:
½ cup pimento cheese
12 thin slices of red onion

Directions:

Biscuits:
1. Preheat oven to 450º.
2. In a large mixing bowl, whisk the flour with a pastry blender. Cut in the shortening with a pastry blender. Add the relish to the buttermilk and mix. Add the buttermilk mixture and stir until just blended.
3. Turn the dough out onto a floured surface and knead 5 or 6 times, turning after each fold. The dough will be wet so sprinkle with flour and keep the surface floured so the dough does not stick. After kneading and adding flour it should not longer be sticky. Press out to about ½ inch and cut with large biscuit cutter dipping the cutter into flour after each cut.
4. Place onto a parchment lined baking sheet.
5. Bake for 15 - 20 minutes, or until browned. Brush with melted butter.


Fried Chicken:
1. Combine buttermilk and pickle relish. Marinate chicken in buttermilk and pickle relish overnight in the refrigerator.
2. Remove chicken and drain slightly, season with salt and pepper then dredge in southern chicken breader.
3. Heat oil or lard in a skillet until temperature reaches 350º. Deep fry the chicken in batches until crisp and internal temperature reaches 165º. Put cooked chicken on a sheet pan lined with a rack. Finish in a 325º preheated oven, if necessary.
4. Cut chicken pieces about the size of the biscuit.

Assemble biscuits by cutting through the middle, add pimento cheese, sliced red onion and a piece of fried chicken.

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