Sweet Potato Fried Chicken Biscuits
Equipment
- Cast Iron Skillet
Ingredients
- 1 cup roasted sweet potato *see notes*
- 3/4 cup buttermilk
- 1 tbsp sour cream
- 2 tbsp brown sugar
- 1 tsp maple syrup
- 1/4 tsp nutmeg
- 5 tbsp cold unsalted butter
Dry ingredients
- 2 1/4 cups self-rising flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp salt
Honey butter
- 4 tbsp unsalted butter
- 2 tbsp honey
For the chicken
- 1 lb chicken thighs
- 1 cup buttermilk
- 2 tsp hot sauce
- Lousiana Chicken Fry
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Tony's Chachere
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- Neutral Oil for frying
For the sauce
- 1/4 cup hot sauce
- 1/4 cup syrup
- 1/2 tsp red pepper flakes
Instructions
For the biscuits
- Preheat oven to 425°F degrees
- In a bowl, mash together 1 cup roasted sweet potato, brown sugar, cinnamon, maple syrup, and vanilla. Once smooth, mix in the sour cream and buttermilk until fully combined.
- In a mixing bowl, combine self-rising flour, salt, brown sugar and cinnamon.
- Next, grate cold butter into the flour mixture. Using a fork, cut it in until the mixture forms pea-sized pieces.
- Create a well in the center of the flour and carefully pour in the sweet potato mixture. Mix until the dough comes together.
- Lightly dust your hands and the top of the wet dough with flour then transfer onto a well-floured surface. Using gentle hands fold the dough into rectangle shape creating layers with each fold. The more folds, the flakier the biscuits will be. Fold at least 6 time, shaping the dough into a 1- 1 1/2 inch circle.
- Flour a biscuit cutter (or a mug) and press straight down to cut the biscuits. be sure to avoid twisting the cutter, and flour it between each cut for clean edges.
- Place biscuits in a greased cast iron skillet. Bake on 425°F for 15-18 minutes depending on size.
For the chicken
- Add cleaned chicken thighs to a bowl. Season with onion powder, garlic powder, black pepper, smoked paprika, and Tony's. Mix until combined. Then pour in buttermilk and hot sauce. Allow it to marinate for at least 30 minutes.
- In a Ziploc bag, add chicken fry. Add the chicken and shake until the dry batter is coated. When removing from the bag, shake off the excess. Allow the chicken to rest 10 minutes before frying.
- Heat oil in a cast iron skillet to 350°F. Fry the chicken for about 7 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain.
For the sauce
- Combine hot sauce, maple syrup and red pepper flakes. Mix until fully combined.
- To assemble, cut the biscuit in half and place on a plate. Top with the fried chicken and drizzle the sauce. Enjoy!
Notes
To make roasted sweet potato
Preheat oven to 425 degrees. Roast medium sweet potato on 425 for about 1 hour or until the sweet potato is soft and cooked through. Allow it to cool for about 15 minutes before peeling. You can also use canned sweet potato