Monday, August 5, 2013 a Fried Chicken & Biscuit Sandwich

This Sandwich is a Frakenstein of deliciousness. The concept is from Sunset Magazine June 2013 'Ask a Local.'  From a restaurant called Napa Valley Biscuits, they call it the Mr. Pickles. We used the Real Cajun Sunday-Night Fried Chicken (same book as the Cajun Pizza!) & my favorite biscuit recipe. Fried chicken takes some time prep and cook time, so I wouldn't recommend this as an everyday meal, but it does make a tasty treat.
serves 6

Sandwich Fixin's
6 Buttermilk Biscuits, halved.
10-12 Fried Chicken Tenders*
Bread & Butter Pickles
Course Grained Mustard**

Spread Honey & Mustard onto both sides of Biscuit, place Pickles on the bottom half, add Fried Chicken and top half of biscuit to complete the Sandwich. 

* Fried Chicken Recipe Below
**CPB combined the Honey and Mustard  together before spreading it onto the biscuit halves. I opted for Honey only because I don't like mustard.

Fried Chicken Ingredients
10-12 Chicken Tenders
2 tsp Salt
1 tsp Pepper
1/2 tsp Cayenne Pepper
1/4 tsp White Pepper
1/2 tsp Garlic Powder
5 dashes of Hot Sauce
1 Cup Buttermilk (well shaken)
3 Cups Canola Oil
3 Cups Flour

Places the Chicken in a mixing bowl with all of the Spices and Hot Sauce. Cover with plastic and marinate for at least an hour (or up to a day). Pour Buttermilk over the Chicken.

Heat Oil to 350 degrees or until a pinch of Flour sizzles when dropped into the Oil.

Meanwhile, remove Chicken from the Buttermilk, allowing excess liquid to drip off and transfer to a clean bowl. Add the Flour and toss to coat. When the Oil is to temperature, add the Chicken Pieces one at a time to the skillet (shaking off an excess flour before placing it in the oil). Use tongs to turn as necessary, roughly 5-6 minutes total. Transfer Chicken to a plate lined with paper towels to soak up the excess oil. 

Tip from Donald Link: "Don't be in a rush to eat the chicken right out of the fat; it's too hot, for one thing, and if you let it sit for a few minutes, the juices will settle and it will be more pleasurable to eat."

Happy Cooking (&Baking)!

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