Fried Chicken with Jalapeño Cornmeal Biscuits & Cucumber Salsa

It’s Monday and I am already thinking about the weekend. And these are perfect for brunch. I wanted to make something similar to a chicken tostada but instead of a tortilla, use a biscuit. These biscuits have more of a bite because of the cornmeal. And I flavored them with sautéed onions and jalapeños. For some freshness, I made a cucumber salsa to go on top. Tip: Make a bit of time the time before and marinate the chicken overnight. I like to marinate the chicken in 1/2 a litter of buttermilk with a pinch of garlic powder, onion powder and salt. It’s worth it, as it make the chicken more tender and juicy.

This recipe makes about 10 servings.

Ingredients:

For the Jalapeño Cornmeal Biscuits:

2 medium jalapeños, finely chopped (use the seeds if you like it spicy)

1 large white onion, finely chopped

½ a teaspoon of garlic powder

2 tablespoons of olive oil

1 ¾ cups of self-rising flour

¾ cups of yellow cornmeal

2 teaspoons of baking powder

1 teaspoon of salt

½ teaspoon of baking soda

1 1/2 tablespoons of sugar

6 tablespoons of cold butter, cut into pieces

1 cup of cold buttermilk

For the cucumber salsa:

½ cucumber, finely chopped (without the seeds)

1 medium red onion, finely chopped

3 tablespoons of chopped coriander

1 small red chili, chopped (or more to taste)

Juice of 1 lime

1 tablespoon of white vinegar

2 tablespoons of olive oil

Salt to taste

For the chicken:

500grs of chicken breast, chopped into medium chunks

1 cup of flour

2 teaspoons of salt

2 teaspoons of onion powder

1 1/2 teaspoons of garlic powder

1 ½  teaspoons of chipotle powder

2 eggs, beaten

2 cups of panko

For the frying:

About 1 litter of vegetable oil

 

Start by making the corn biscuits. Preheat the oven to 220C/425F and line a baking tray with parchment paper.

If you like it spicy, use the seeds of one jalapeño. If you are used to more heat, use the seeds of both jalapeños.

Place the olive oil in a pan over medium-low heat. Once the oil is hot, add the onion, jalapeño and garlic powder. Cook for about 5 minutes, while stirring so that it doesn’t burn. You want the onions to become translucent. Transfer it to a place and allow it to cool down.

Once it has cooled down, start making the biscuit batter. Place all of the ingredients for the biscuits in the food processor and pulse until everything is mixed.

Place the dough on a floured working area. Sprinkle some flour on top of the dough too. With your hands, shape the dough into a rectangle. Then fold that rectangle into thirds, as if you were folding a letter. It’s very sticky so don’t worry about it, just sprinkle a bit more flour. 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. Since the dough is quite soft, I like to cut each circle with the mold, jiggle it a bit so that I can lift up the mold with the dough still in side, and then carefully drop the dough into the prepared baking sheet by softly jiggling the cutter.  I used a 7 cm cutter and the dough was enough for 11 biscuits, using the scraps to make more.

Place the biscuits on the prepared baking tray and bake until golden. This will take about 12 to 15 minutes. The time will depend on the size of your biscuits, so make sure to check from time to time so that they don’t burn.

To make the cucumber salsa, just mix all of the ingredients in a bowl. Set it aside.

To make the fried chicken, chop the chicken into chunks (I cut them into the size of a small chicken wing). Try to chop them in similar size so that they fry evenly.

Prepare the coating. In one bowl; mix the flour with the salt, onion powder, garlic powder and chipotle powder. In another bowl, beat the two eggs. Place the panko in a third bowl. Line a large cutting board with parchment paper.

Coat each chicken piece in the flour mixture, then in the beaten eggs and finally in the panko. Place the chicken on the prepared cutting board.

Pour the vegetable oil in a large pan or medium saucepan over medium heat. Have a large plate ready lined with paper towels.

Once the oil is hot, lower the heat to medium-low. Fry the chicken in batches for about 4-5 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.

To serve, just place one or two pieces of fried chicken on each biscuit and top with the cucumber salsa. Enjoy!

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