Honey Garlic Chicken and Biscuit Sandwich
Servings
4servings
Servings
4servings
Ingredients
Marinade
Rosemary Fennel Buttermilk Biscuits
Fried Green Tomato
Fried Chicken
Honey Garlic Sauce
Condiments
Instructions
Overnight Buttermilk Marinade
  1. 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.
Rosemary/Fennel Buttermilk Biscuits
  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.
Chicken
  1. Remove chicken from refrigerator. Gently shake excess buttermilk from chicken. Place all ingredients for the chicken in a large zip lock bag.
  2. Place chicken one piece at a time in bag and coat with flour.
  3. 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.
  4. Dip flour covered chicken in the left over eggs, then back into flour. Fry chicken two pieces at a time for 8 minutes.
  5. Make sure to flip halfway if not fully submerged in oil. Remove chicken and place on paper towel.
Honey Garlic sauce
  1. 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.
  2. 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 🙂