July 1, 2020

Fried Chicken and Blackberry Honey Butter Biscuit Sandwiches

What could be more delicious than crispy fried chicken topped with sweet blackberry honey butter and fluffy biscuits? Fried chicken may not be health food, but it sure is a family pleaser. Apparently, eating chicken with its skin and bones is a struggle for some people I know, so this fried chicken uses boneless, skinless chicken breasts. So, I should get some health points, for at least not serving chicken skin, right?

The Ingredients

The Chicken- This recipe uses boneless, skinless breasts. I often like to buy breasts with the skin and bones, though. They are less expensive and I like to save the skin and bones for making chicken stock.
The Buttermilk- I like to use the really thick full fat buttermilk, when I can find it. But, any buttermilk will do for this recipe.
The Blackberries- I used frozen blackberries for this recipe. I pureed them in my food processor, and then pushed them through a wire strainer, to remove the seeds.

How I made the Fried Chicken and Biscuits

The most important thing you need to know about frying the chicken, is that you need to use the deep frying thermometer. Deep frying is all about maintaining a constant temperature. So, do not overcrowd your pan, and if the temperature drops, wait awhile before adding more chicken.
Watch the chicken and the oil carefully. Once the oil is hot, the chicken will cook quite quickly, in about 5 minutes.
The timing of this dish is a little tricky. I got everything ready to fry the chicken, and then I made the biscuits. While the biscuits were baking, I fried the chicken. I made the blackberry honey butter first.
Be sure not to overmix the biscuit batter, or put too much buttermilk in. If you do, the biscuits will be cakey, rather than flaky.

As I may have mentioned before, I cook for a house full of skinny, very picky people. For a long time, my kids pretty much lived on air. Now that they’re teenagers, their appetites have improved, a little. This fried chicken, though, is a huge hit at my house, and I encourage you to try it out on your picky eaters.

Fried Chicken and Blackberry Honey Butter Biscuit Sandwiches

Buttermilk fried chicken with whipped blackberry butter slathered on fluffy biscuits.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Southern

Servings

Equipment

Food processor
cast iron skillet
deep frying thermometer

Ingredients

For the Fried Chicken Sandwich:

2 boneless, skinless chicken breasts
1 cup buttermilk
3 cups flour
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. paprika
½ tsp. kosher salt
½ tsp. black pepper
1 cup vegetable oil

For the Honey Blackberry Butter:

½ cup softened butter
⅔ cup blackberries, pureed and strained
2 tbsp. honey

For the Biscuits:

3 cups flour (360g flour)
1 tsp. salt
1 tbsp. baking powder
10 tbsp. cold unsalted butter, cut in half inch pieces
1 cup buttermilk plus 2 tablespoons

Instructions

For the Fried Chicken Sandwiches:

Cut each breast horizontally into 4 even pieces. Take one piece at a time, and pound them in a plastic bag, until they are a ¼ inch thick. Season them with salt and pepper.
Prepare 3 bowls for dipping the chicken. Divide the flour and spices between 2 bowls and place the buttermilk in a third bowl.
Heat a cast iron skillet with one inch of oil to 350°. Dip each piece of chicken in the flour, then buttermilk, and then into the second bowl of flour. Fry each piece until golden brown on both sides. Drain the chicken on a wire rack.
Serve the chicken on the biscuits with the Honey Blackberry Butter.

For the Honey Blackberry Butter:

Mix all the ingredients together and serve.

For the Biscuits:

Preheat the oven to 425°.
In a food processor, mix together the flour, salt, and baking powder.
Cut the butter in ½ inch cubes and sprinkle on the flour. Pulse the mixture until the butter is the size of peas. Remove the mixture to a bowl and with a fork stir in the buttermilk, slowly. You may not need all of it, just use enough so that the dough is barely together.
On a floured board, pat the dough out until it's about an inch thick. Using a three inch biscuit cutter, cut out your biscuits. Keep patting out the dough to make additional biscuits, about 9 in all.
Place the biscuits on a parchment lined baking sheet and brush with buttermilk. Bake them 15 minutes or until light brown.