Skip the long lines and whip up your own fried chicken goodness at home with our Cornmeal Chicken Biscuits and Gravy.
Cornmeal Chicken Biscuits and Gravy
Makes 8 servings
Ingredients
- 1 cup vegetable oil
- 1 tablespoon plus 1 teaspoon Creole seasoning, divided, plus more to taste
- 1 tablespoon poultry seasoning, divided, plus more to taste
- 4 (4-ounce) chicken breast cutlets, cut in half widthwise
- 1 cup whole buttermilk
- 1 tablespoon hot sauce
- 2 cups plus 3 tablespoons all-purpose flour, divided
- ¼ cup unsalted butter
- ½ cup chopped yellow onion
- 1 teaspoon kosher salt
- 1 teaspoon fresh thyme leaves
- 1 cup chicken broth
- ½ cup heavy whipping cream
- Cornmeal Biscuits (recipe follows)
- Garnish: poultry seasoning
Instructions
- In a large skillet, heat oil over medium heat.
- Sprinkle 1 teaspoon Creole seasoning and 1 teaspoon poultry seasoning all over chicken, and place in a large bowl. Pour buttermilk and hot sauce over chicken, stirring to coat.
- In a shallow dish, whisk together 2 cups flour and remaining 1 tablespoon Creole seasoning.
- Remove chicken from bowl, letting excess liquid drip off. Dredge chicken in flour mixture, shaking off excess, and carefully place in skillet, working in batches if necessary. (Do not overcrowd skillet.) Cook, turning once, until golden brown and an instant-read thermometer inserted in center registers 165°, 7 to 10 minutes. Let drain on paper towels, and season to taste with Creole seasoning and poultry seasoning.
- Drain excess oil, and wipe skillet clean. Add butter to skillet, and melt over medium heat. Add onion, salt, thyme, and remaining 2 teaspoons poultry seasoning. Cook, stirring occasionally, until onion is softened, 3 to 5 minutes. Sprinkle remaining 3 tablespoons flour on top, and cook, stirring occasionally, until lightly toasted, 1 to 2 minutes. Gradually whisk in broth and cream until fully combined and smooth. Cook, stirring occasionally, until thickened and bubbly, about 5 minutes. Serve chicken on Cornmeal Biscuits with gravy. Garnish with poultry seasoning, if desired.
Cornmeal Biscuits
Makes 8
Ingredients
- 1½ cups yellow cornmeal
- 1¼ cups whole buttermilk
- 1 tablespoon honey
- 1½ cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ¾ cup cold unsalted butter
Instructions
- In a large bowl, combine cornmeal, buttermilk, and honey, stirring until smooth. Cover with plastic wrap, and let stand for 15 minutes.
- Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Grate cold butter into flour mixture, and stir to coat. Add cornmeal mixture to flour mixture, and stir until mixture just comes together.
- Turn out dough onto a lightly floured surface, and knead until it comes together. Shape into a 10x5-inch rectangle (about ¾ inch thick). Trim edges, if desired. Cut into 8 (2½-inch) squares. Place biscuits on prepared pan. Freeze until firm, about 15 minutes.
- Bake until golden brown, 12 to 15 minutes.
