Buttery, flaky biscuits with mouth-wateringly good chicken like Chick-fil-a but made completely from scratch and without any ingredients you don't want
½cupcold buttercut into pieces {reserve 1 teaspoon for brushing on top of biscuits}
Instructions
Put the chicken, milk, and pickle juice in a zip top bag or container, and refrigerate for at least one hour, preferably two.
Meanwhile, make the biscuits:
Put vinegar in a measuring cup and add almost 1 cup of milk to total 1 cup of liquid. Set aside.
Preheat the oven to 400°F. Lightly oil a baking sheet or line with parchment.
Whisk together whole wheat pastry flour and all purpose flour with the baking powder and salt.
Cut in the butter {use all but one teaspoon - save one teaspoon for brushing on top of cooked biscuits} into the flour mixture with a pastry cutter or two knives until the butter looks like tiny pebbles. Then add in the milk mixture. Stir until just combined.
Flour a work surface, and add the biscuit dough. Knead for about 20 seconds, then fold it a few times like you're folding a piece of paper. Pat into a circle that is ½ inch thick.
Cut out 3 inch rounds {using a biscuit cutter or a cup or an empty can} and put on prepared baking sheet. Bake immediately in the preheated oven for 18-20 minutes. Right before you put the biscuits out of the oven, brush them with softened butter. Set aside to cool.
Cook the chicken:
After the chicken has marinated for at least one hour, add about half of the oil to a small skillet or saucepan {I used a cast iron skillet} and heat over medium/medium-high.
In a zip-top bag or a shallow bowl, stir together flour, powdered sugar, salt, pepper, paprika, and spice. Take a piece of chicken from the marinade, let excess marinade drip off, then add to the flour mixture. Coat completely in flour. Set aside and repeat with remaining chicken pieces.
Once the oil is hot {sprinkle a pinch of flour in the oil and if it slightly sizzles, it's ready. Turn down the heat if the flour pops}, add one or two pieces of breaded chicken to the oil. Do not crowd the pan. It's best to do this in batches.
Fry chicken on each side for about 3-5 minutes or until lightly brown and chicken easily flips to the other side and doesn't stick to the skillet. Transfer cooked chicken to a paper towel lined plate, and repeat with remaining pieces of chicken. Once you've cooked half of the chicken, add the remaining oil to the skillet as needed.
Serve chicken on the biscuit. Enjoy!
Notes
*The recipe makes 8 pieces of chicken and 12 biscuits. Reserve extra biscuits for later use - they can be frozen.