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You don’t have to look sexy to be delicious and the same goes for this scrumptious down home style fried chicken, biscuits and baked beans!
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Fried Chicken and Biscuit Sandwiches
Fried Chicken:
4 boneless, skinless chicken breasts
2 cups buttermilk
5-10 dashes hot sauce
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
Vegetable oil, for frying
Biscuits:
4 cups flour
8 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon baking soda
2 tablespoons butter, chilled
2 tablespoons shortening, chilled
1 1/2 cups buttermilk
Fried Chicken
1.Pound chicken breasts until 1/2-inch thick. Cut chicken breast in half and place in a zip-top plastic bag. Pour buttermilk and hot sauce over chicken pieces and mix to combine. Marinate for 2 hours.
2.Fill a skillet half way with oil and heat to 350F.
3.Whisk together flour and spices. Dredge the chicken pieces in the flour mixture.
4.Fry chicken in oil for 4 minutes per side, or until golden brown and cooked through. Remove fried chicken to a paper towel lined plate and season with salt.
5.Serve with biscuits and additional hot sauce if desired.
Biscuits
1.Pre-heat oven to 450F.
2.Sift together the dry ingredients into a large mixing bowl. Add butter and shortening to the flour and work these ingredients together quickly with your fingertips until the mixture looks like sand. Add the buttermilk to dry ingredients and mix the dough just enough to incorporate.
3.Turn dough out onto a floured surface and gently knead about 6 to 7 times. Press dough into a 1-inch thick disc. Use a 2 inch biscuit cutter to stamp out 8 biscuits. Re-roll leftover scraps if needed to cut out more biscuits. Place biscuits on parchment lined sheet tray and bake for 15 to 20 minutes or until golden brown.
Firecracker Baked Beans
Cooking spray
1/2 cup minced shallots
1 tablespoon ground cumin
1 tablespoon minced garlic
1/2 cup tomato puree
1 tablespoon canola oil
1/4 cup honey
1/4 cup cider vinegar
2 tablespoons molasses
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
2 chipotles in adobo, seeded and chopped
2 28-ounce cans baked beans
1.Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Preheat oven to 350F.
2.Saute shallots until golden. Add cumin and garlic and sauté for 1 more minute. Stir in tomato puree and oil and cook until thick, stirring constantly.
3.Mix in honey, cider vinegar, molasses, Worcestershire sauce, salt and chipotle in adobo. Bring to a simmer and continue to cook for 10 minutes. Combine beans and shallot mixture in a 2-quart baking dish and bake for 1 hour until thick and bubbly.
