Hello guys, it’s been a while as usual haha. However, I’ve been a busy girl so always check out my instagram. That’s where I regularly post my delish photos and sometimes recipes directly in my post. For me it’s been a long summer at the hospital where we have been crazy busy…I mean I guess everyone wants a baby in 2017 LOL. Other than nursing I’ve been working on decorating more of my house. It has been a challenge, especially stenciling my living room wall, which I think I talked about it in a previous post (sorry). The hubby and I have totally called it quits on finishing it since March. Even Mike’s step-mom the (self-proclaimed) LoMa accepted the challenge of “the wall” and totally threw the towel in after doing just a few stencil squares. Mind you she is a total do-it-your-selfer/”git-r-done” type person that jumps at painting and other small home projects that she can either find or get selected from on thumbtack.com. In fact, last summer she beautifully redecorated our first floor half bathroom from the ground up. Anyhow, if you’ve never tried stenciling a full wall or room with an undersized crappy stencil template then don’t bother even trying–total frustration! That said, I’m planning on conquering, I mean finishing that wall come hail or high water this weekend…so wish me luck. I’m also planning on building a second island in the kitchen to use for my blogging videos and photos. I am super excited as it will sit on wheels and be mobile. I’ll definitely feature it on here and my Instagram once it is finished.
Michael was recently gone to North Carolina for a week and half completing a bathroom remodel job with his dad, so I’ve been solo having fun with little miss Ava. With things ramping up it’s nearly time for Ava to get into day care. I’m super frightened about that because of all the scary stories you here, maybe its too much lifetime or the news. I would love to know from anyone else who has kid(s) in daycare and any advice for the first go-around? Like how did you deal with your anxiety? Being a mom can be so stressful, yet so rewarding to see that smile and knowing that she is a little happy go-lucky toddler with sass. In the mist of all the chaos I found some time to do an interview with Arbor Family Magazine’s September issue. Though it is just a local magazine I’m totally excited someone spotted me! Any opportunity to talk about my passion for coooking is A1 in my book.
Now let’s get to the nitty gritty of this special treat of a recipe. As for some background regarding it, my friend Cyn from www.especiallysoutherndishes.com, IG handle especiallysouthern and an all around cool chick (her pics and food always look so delish), recommended an Instagram collaboration to be called #sounthernsummerflavors. I truly love the idea, where basically 14-16 foodbloggers are collaborating via Instagram and their personal blogs by creating a recipe centered around a type of cuisine–in this case southern with a twist. It’s a way to interact with other food bloggers and help support/promote each other, which I’m all for! I’m super exicted as I thought long and hard about what to create. Being that I’m African and also northern girl (haha), I wasn’t sure what southern dish to make. I gotta love how when I told Cyn I don’t know anything about southern as I am an African, where she then responsed, “You don’t have to be from the south to cook some southern food girl” (LOL). So simply empowering that gave me the encouragagement to really do this up right. So I thought about many different things to make from breakfast to dinners to desserts, when it occurred to me that it don’t get more southern than fried chicken, biscuits, and fried green tomatoes (LOL). So hence my quest to switch it up a little bit ;). And here you have juicy buttermilk fried chicken, with a crumbly buttermilk biscuit with rosemary and fennel, tangy green breaded tomato, gooey egg yolk and sweet honey garlic drizzle. Can we say YUM YUM YUM, enjoyed and praised by my number one food critic A.K.A the hubby (haha). I will admit it’s a pretty big sandwich that takes skill to fully take a bite out. Make sure you check out my fellow collaborators that I will be featuring on my intagram feed. No doubt it will be worth your time and palate. So go ahead try it and dont forget to comment!
Many Thanks. XOXO
This African
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servings
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- 2 pieces boneless skinless chicken breast
- 1 cup buttermilk
- 1 tsp old bay seasoning
- 2 cups all purpose flour (dry ingredient)
- 1 stick unsalted butter
- 1/2+ 2 cup + tbsp buttermilk
- 1 tsp salt (dry ingredient)
- 1/2 tsp fennel (dry ingredient)
- 1/2 tsp dried rosemary (dry ingredient)
- 2 tsp baking powder (dry ingredient)
- 1 whole green tomato
- 1/2 cup italian seasoning
- 1 whole egg
- 1 cup flour
- 1 whole egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp old bay seasoning
- 1 tsp chinese five spice
- 1 tsp salt
- 1/4 cup honey
- 1 tsp garlic
- 1+2 tbsp+tsp worcheshire
- 1 tsp dijon mustard
- 1.5 tsp srircha
- 1 tsp apple cider vinager
- 1/2 tsp lemon juice
- 1 tsp olive oil
Ingredients
Marinade
Rosemary Fennel Buttermilk Biscuits
Fried Green Tomato
Fried Chicken
Honey Garlic Sauce
Condiments
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- Wash chicken well and cut each piece in half width wise. Season with salt and black pepper. Tenderize chicken using a tenderizer. Place cut chicken in a mixing bowl. Add buttermilk, mix and cover with plastic wrap. Refrigerate overnight or at least 4 hrs.
- Preheat oven to 425 degrees. Let's start by making these biscuits. In a mixing bowl, combine all the dry ingredients and mix well with a spoon.
- Next cut butter into small pieces and mix into flour, either using a pastry cutter or by hand. Make sure you do not over mix the butter and flour. Then add 1/4 of the buttermilk, mix, and repeat with remaining flour. The best way to mix the dough is to stack and press until flaky but held together.
- Place dough on a non-stick surface and slightly knead. Form dough into a small disk--make sure it is only big enough to be able to cut 2 pieces of biscuits. Cut dough using a biscuit cutter or glass rim. Repeat by forming dough again, and cut two more biscuits. Place biscuits in a parchment paper lined cast iron pan. Bake for 25-27 minutes. Remove from oven and set aside.
- Heat some oil in a deep small sauce pan, making sure it is enough to also fry the chicken. Wash tomatoes well. Cut both ends of tomato, slice into four round pieces and set aside while you prepare the egg mix and bread crumbs. Next, whip together 2 eggs plus 1 tbsp of water. Place bread crumbs in a zip lock bag. Dip tomatoes in egg, then in the bread crumbs leaving it nice and covered well. Do not discard eggs!
- Fry tomatoes on medium to low heat for 3-4 minutes. Once fried, place them on a paper towel. Keep oil heated for frying the chicken.
- Remove chicken from refrigerator. Gently shake excess buttermilk from chicken. Place all ingredients for the chicken in a large zip lock bag.
- Place chicken one piece at a time in bag and coat with flour.
- Once all four are covered with flour, place chicken on a plate. Do not discard the rest of the flour as it will be used.
- Dip flour covered chicken in the left over eggs, then back into flour. Fry chicken two pieces at a time for 8 minutes.
- Make sure to flip halfway if not fully submerged in oil. Remove chicken and place on paper towel.
- In a small jar or bowl add all ingredients for sauce together and shake it up. Taste and add more lemon juice to your liking.
- Once all the components are ready cut biscuits in half. Smear each side of 1 biscuit with mayo, place a piece of chicken on bottom half of biscuit, drizzle with sauce, then top with green tomato and egg. Next, place shredded cabbage on top half of biscuit and gently place atop of sandwich. Repeat with all biscuits. Drizzle with more sauce if you would like. Enjoy this twist on buttermilk biscuit and chicken. Comment and let me know what you think. This African 🙂
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