Buttermilk Fried Chicken on a Buttermilk Biscuit with Sriracha/Lime Mayo

buttermilk fried chicken

A while ago I made an American style brunch for my friend Joyce, who I met while living in Dallas. I think that is the only year in my life in which I hardly ever cooked. Whenever I had time off, I would just go out to eat with friends. That year in Dallas, changed my life completely. I fell madly in love. It is there were I met my husband, he was also doing an internship at the same hotel. If someone would have told me 10 years ago that I would be married to a Dutchie and would be living in Amsterdam, I would have thought that this person was nuts.

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Going back to the recipe. While we were living in Dallas, my friend Joyce told us about some delicious honey butter chicken biscuits from the Whataburger fast food restaurant chain. So we went there to try them. We love fried chicken so I wanted to make something similar here, since she also lives in Amsterdam now. I was never a big fan of the honey butter sauce and since all 3 of us like spicy things, I made a sriracha/lime mayo instead. Last month I shared a recipe for a passion fruit and cream cheese swirl skillet brownie which is what I made for dessert that day, you can check it out by clicking here.

This recipe serves 3 to 4 people.

Ingredients for the Buttermilk Fried Chicken:

400gr of chicken breast

For the overnight marinade:

½ liter of buttermilk

Pinch of salt

Pinch of pepper

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

For the coating:

2 cups of flour

¼ teaspoon of garlic powder

¼ teaspoon of onion powder

¼ teaspoon of paprika powder

¼ teaspoon of cayenne

¼ teaspoon of salt

¼ teaspoon of pepper

2 cups of buttermilk

For frying:

About 1 liter of vegetable oil

For the Sriracha/Lime Mayo:

1/3 of a cup of Sriracha

1/3 of a cup of Mayonnaise

Juice of 2 limes

2 tablespoons of honey

Ingredients for the Buttermilk Biscuits:

2 cups of all-purpose flour

2 teaspoons of baking powder

1 teaspoon of salt

½ teaspoon of baking soda

6 tablespoons of cold butter, cut into pieces

1 cup of cold buttermilk

Start the night before by slicing the chicken breast into smaller pieces. I sliced them the size of chicken fingers.  Mix all of the ingredients for the overnight buttermilk marinade in a bowl. Let the chicken soak in the buttermilk marinade overnight, in the fridge.

The next day, start by making the biscuits. Preheat the oven to 220C/425F and line a baking tray with parchment paper.

Place all of the ingredients for the biscuits in the food processor and pulse until everything is mixed.

Place the dough on a lightly floured working area. With your hands, shape the dough into a rectangle. Then fold that rectangle into thirds, as if you were folding a letter. Then flatten it again with your hands and fold it into thirds again. You want to repeat this until you have folded the dough into thirds for a total of 3 times.

Then dust the dough with some extra flour. Using a rolling pin, roll the dough until it is a bit thicker than 1 cm. Cut the dough using a circular mold cutter.  I used a 7 cm cutter and the dough was enough for 8 biscuits. I didn’t use the scraps of the dough because the biscuits from the scraps don’t come out as nice.

Place the biscuits on the prepared baking tray and bake until golden, about 9 minutes. The time will depend on the size of your biscuits, so make sure to check from time to time.

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Going back to the chicken, mix all of the dry ingredients for the coating in a bowl and place the buttermilk in another bowl. Cover a cutting board with plastic wrap.

Pour the vegetable oil into a pot and heat it up on medium heat.

Remove the chicken from the overnight marinade. Coat one piece with the flour mixture, then soak it in the buttermilk and finally coat it in the flour mixture again.  Place the chicken on the prepared cutting board and repeat for the remaining pieces.

Have a large plate ready lined with paper towels.

Once all of the chicken pieces are coated, check if the oil is hot enough. You can dip the tip of a piece of chicken and check if it bubbles.

Lower the heat to medium-low. Fry the chicken in batches for about 6 minutes. I like to do it on medium-low heat because if it gets too hot, the chicken crust will burn and the inside of the chicken will still be raw.

Place the fried chicken on the plate with paper towels. Repeat until all of the chicken is fried.

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For the sriracha/lime mayo, just mix all of the ingredients in a bowl.

Serve the biscuits with the fried chicken and the sriracha/lime mayo.

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6 thoughts on “Buttermilk Fried Chicken on a Buttermilk Biscuit with Sriracha/Lime Mayo

  • June 16, 2015 at 4:40 am
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    Native Texan (Austin) is loving this! I’m going to try your biscuits because my grandma made perfect biscuits and my attempts have sucked. Amsterdam is my favorite place on earth. I’ve been a dozen times in my 50 years. I plan trips according to when my favorite Texas musicians tour. My favorite “bar” was the Bluebird Cafe with the spiral staircase.

    We are taking our 13 year old daughter back to China to visit her homeland and visit her Orphanage so Amsterdam isn’t on my dance card this year.

    Cheers!

    Tracee (misplaced Texan living in an cloudy cold small town in western PA)

    Reply
    • June 16, 2015 at 9:00 am
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      Hahaha! I hope you like the biscuits. American food has a close place in my heart since I lived in Maryland as a kid. Hope you have a great time in China!
      Paola (Peruvian living in a charming little European city that could only use a bit warmer weather 🙂 )

      Reply
  • June 23, 2015 at 9:14 pm
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    Ok – now I’m hungry!! Those biscuits are perfect! Bookmarked.:)

    Reply
  • February 6, 2016 at 4:10 pm
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    just back from the market and super excited to try this out! And little scared of the sriracha sauce, because I have the really hot one! 😀

    Reply
    • February 6, 2016 at 5:21 pm
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      Hahaha! I don’t think I’ve ever that the really hot Sriracha. I hope you like the recipe.

      Reply

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