Southern Season's Fried Chicken Biscuit Recipe

Southern Season's Fried Chicken Biscuit Recipe

Southern Season suggests making fried chicken biscuits for your Super Bowl party.  Lisa, Raphael and Jordan helped to make the dish during Live 5 News at 7:30 on Thursday.

Fried Chicken Biscuits


36 mini whipping cream biscuits (recipe follows)

36 bite-size pieces buttermilk fried chicken (recipe follows)

1 cup sweet and spicy aioli (recipe follows)

1 jar The Essential Table's Spicy Tomato Jam

1 cup arugula

Toothpick or mini skewers


Split biscuits in half. Spread spicy tomato jam on the bottom half on biscuit. Top with chicken and arugula. Spread aioli on the top half of the biscuit, place on top of arugula and chicken to sandwich, and skewer with a toothpick.

Sweet and Spicy Aioli


1 egg yolk

2 teaspoons Perel Zinfandel Orange Mustard

1 teaspoon honey

1 clove garlic, grated

½ cup grapeseed oil

1 tablespoon lemon juice

½ teaspoon salt

½ teaspoon cayenne pepper

¼ teaspoon white pepper


Whisk egg yolk, orange mustard, honey, and garlic in a mixing bowl. Slowly drizzle in oil, whisking continuously, to create an emulsion. Add lemon juice, salt, cayenne, and pepper. Whisk to combine.

Buttermilk Fried Chicken


¼ cup kosher salt

2 tablespoons sugar

4 cloves garlic, smashed

1 cup water

1 cup cold buttermilk

2 chicken breasts

2 eggs

2 cups self-rising flour

½ cup fine cornmeal

2 tablespoons Tiverton Farms Blackening Spice

1 teaspoon salt

Canola or vegetable oil, for frying


Combine salt, sugar, garlic, and water in a small saucepot. Simmer until sugar has dissolved. Cool and stir in buttermilk. Add chicken breasts and brine for 30 minutes. Remove chicken, pat dry, and cut into 1-inch cubes.

Heat oil in deep fryer to 375 degrees. Whisk 2 eggs in a bowl. Whisk flour, cornmeal, and seasoning in a bowl. Dip chicken in egg and dredge in flour so it is thoroughly coated. Fry chicken until deep golden brown. Remove from oil, place on sheet pan lined with a rack to drain, and cool slightly.

Whipping Cream Biscuit

Recipe adapted from Nathalie Dupree's two ingredient biscuit

Makes 36 mini biscuits


4 cups white lily self-rising flour

2 tablespoons fine cornmeal

2 ½ - 3 cups heavy cream

Melted butter, for brushing


Preheat oven to 425 degrees.

In a large mixing bowl, mix flour, cornmeal and 2 ½ cups heavy cream until just barely combined, being careful not to over mix. If there is flour left at the bottom of the bowl, add a little more cream. Mixture will be wet and lumpy. Turn onto a floured surface.

Pat dough out to 1 inch, fold in half, and turn. Repeat this step three more times. On final fold and turn, pat dough out to ½ inch thick.

Cut biscuits with a sharp 1-inch biscuit cutter. Place close together on a sheet pan lined with parchment. Stack scraps on top of one another rather than balling them up. Press stacked scrap flat, about ½ inch thick, and cut a few more biscuits from scrap dough.

Brush biscuits with butter and bake for 12-14 minutes.

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