Chicken in a Biscuit

with Hot Honey and Tangerine Slaw

Chicken in a Biscuit with Hot Honey and Tangerine Slaw

Recipe by Derick Kuntz
0.0 from 0 votes
Course: Lunch, Dinner, AppetizersDifficulty: Medium
Servings

20

Sliders
Prep time

30

minutes
Cooking time

40

minutes
Marinade Time

Overnight




 Chef Derick Kuntz’s sliders are the most requested food item from guests at B Cellars. This recipe specifically has become a quick favorite, paired with Blend 23. The acidity in the wine helps to cut through the richness of the dish. The tangerine slaw and sweetness of the honey help to accentuate the fruit in the wine.

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Ingredients

  • Biscuit
  • 3 cups 3 flour

  • 3 Tbsp 3 sugar

  • 1 tsp 1 salt

  • 4 tsp 4 baking powder

  • 1/2 tsp 1/2 cream of tartar

  • 3/4 cup 3/4 cold butter, cubed

  • 1 1 egg

  • 1 cup 1 milk

  • 2 Tbsp 2 spice blend #10

  • Fried Chicken
  • 2.5-3 lbs 2.5-3 chicken breast

  • 2 cup 2 buttermilk

  • 1 Tbsp 1 black pepper

  • 2 Tbsp 2 fresh thyme, chopped

  • 6 cloves 6 garlic, crushed

  • 6 cups 6 corn flakes

  • 1 cup 1 corn starch

  • 1 Tbsp 1 salt

  • oil for frying

  • Hot Honey
  • 1 cup 1 honey

  • 1/2 cup 1/2 Frank's RedHot Sauce

  • 1/4 tsp 1/4 cayenne

  • Tangerine Slaw
  • 1 cup 1 mayo

  • 1/4 cup 1/4 tangerine purée

  • 1/2 tsp 1/2 salt

  • 1 1 lemon, zest and juice

  • 1 Tbsp 1 lemon thyme, chopped

  • 1 tsp 1 espelette powder

  • 6 cups 6 shredded cabbage

  • 1 cup 1 shaved red onion

Directions

  • Biscuit
  • Preheat oven to 450°F
  • Mix together flour, sugar, salt, baking powder, and cream of tartar until combined
  • Remove butter from the refrigerator and cut it into your flour mixture using a pastry cutter until it starts to incorporate
  • In a separate bowl, whisk together egg and milk
  • Fold in egg and milk mixture into dough until it comes together
  • On a heavily floured surface, roll the dough to be 1/2 inch thick
  • Use 2-inch ring mold to punch out approx 10-12 biscuits
  • Gently combine the remaining dough and roll again, being careful not to overwork. Then continue to punch out the remaining 8-10 biscuits
  • Place biscuits on a lined cookie sheet
  • Dust with Spice Blend #10
  • Bake for 8 minutes, remove and let cool
  • Tangerine Slaw
  • Whisk together mayo, tangerine purée, salt, lemon zest, lemon juice, lemon thyme, and espelette powder
  • Mix together cabbage and red onion
  • Pour dressing over cabbage and red onion to make slaw
  • Hot Honey
  • Whisk together honey, Frank's RedHot Sauce, and cayenne until combined
  • Chicken Marinade
  • Slice chicken into 20 thin cutlets
  • Combine buttermilk, black pepper, thyme, and garlic
  • Pour over chicken and marinade overnight
  • Chicken Breading
  • Mix together corn flakes, cornstarch, and salt.
    -While mixing, crush corn flakes into smaller pieces
  • Fried Chicken
  • Take chicken out of marinade and press into breading. Make sure all the chicken is well-coated
  • Fry at 350°F for 3-4 minutes until golden brown and internal temperature is 165°F
  • Assembly
  • Cut the biscuits in half
  • Place chicken on the bottom half of the biscuit
  • Drizzle with hot honey
  • Top with tangerine slaw
  • Place biscuit top on slaw to create a slider

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Pairing Suggestions

Chef Derick Kuntz’s sliders are the most requested food item from guests at B Cellars. This recipe specifically has become a quick favorite, paired with Blend 23. The acidity in the wine helps to cut through the richness of the dish. The tangerine slaw and sweetness of the honey help to accentuate the fruit in the wine.

Blend 23
2024-10-23T15:02:31-07:00October 17th, 2024|Categories: Appetizer, Blend 23, Dinner, Fall, Lunch, On the Menu, Recipe, Summer|Tags: , , , |0 Comments

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