Buttermilk Chicken Biscuit with Pepper Jelly

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Chicken · high-protein

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Ingredients

• 3/4 lb boneless chicken thighs
• 3/4 cup buttermilk
• 1/2 tbsp hot sauce
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups peanut or canola oil
• 1/4 cup red pepper jelly
• 2 large buttermilk biscuits
• 1 tbsp unsalted butter
• 1/4 cup dill pickle chips

Method (tap to check — screen stays awake)

1. Cut the thighs into 4 even pieces each and soak them in the buttermilk, hot sauce and 1 tsp of the salt for at least 15 minutes, or overnight in the fridge.
2. Whisk the flour, cornstarch, paprika, garlic powder, remaining salt and black pepper in a wide dish.
3. Pour 1 1/2 inches of oil into a Dutch oven and bring it to 350F on a thermometer; without one the coating either burns or goes greasy.
4. Lift each piece straight from the buttermilk into the flour and press the coating on firmly. Let the dredged pieces sit 5 minutes so the crust glues itself in place.
5. Fry 4 pieces at a time for 6 to 8 minutes, turning once, until deep gold and an instant-read thermometer in the thickest piece reads 165F. Let the oil come back to 350F between batches.
6. Drain on a wire rack, never on paper, and salt straight out of the fryer.
7. Warm and split the biscuits, butter them, and build with pepper jelly, pickles and the chicken.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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