Cajun Chicken Biscuits with Honey Butter

By Sprig Originals ✓ · cooked up in Sprig

Tall, flaky buttermilk biscuits bake at 450°F while buttermilk-brined chicken filets fry in a skillet with a heavy hand of Cajun spice. Split the hot biscuits, slather with whipped honey butter, and the sweet-salty-spicy thing that makes a Southern breakfast counter worth the drive happens right in your kitchen. Everything lands on the table within five minutes of each other.

Ingredients

• 1 tbsp sweet paprika
• 2 tsp kosher salt
• 2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1 1/2 tsp cayenne pepper
• 1 1/2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp freshly ground black pepper
• 1/2 tsp white pepper

• 3 boneless skinless chicken breasts (about 1 1/2 lb)
• 1 1/2 cups buttermilk
• 2 tbsp dill pickle brine
• 1 tbsp hot sauce

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 1 tbsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp baking soda
• 10 tbsp unsalted butter, frozen
• 1 1/4 cups cold buttermilk, plus more for brushing

• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 4 cups peanut or vegetable oil, for frying

• 6 tbsp unsalted butter, softened
• 3 tbsp honey
• 1/4 tsp flaky sea salt

• 12 dill pickle chips

Instructions

1. Stir all the Cajun seasoning ingredients together in a small bowl. You will have about 1/4 cup; reserve 1 tablespoon for the honey butter step and finishing, and use the rest for the chicken and dredge.
2. Lay each chicken breast flat and slice it horizontally into two thin filets (6 total). Place between plastic wrap and pound the thick ends gently with a mallet or heavy pan until each filet is an even 1/2 inch thick.
3. In a bowl or zip-top bag, whisk the buttermilk, pickle brine, hot sauce, and 1 tablespoon of the Cajun seasoning. Add the chicken, turn to coat, and refrigerate at least 30 minutes or up to 12 hours.
4. Make the biscuits: whisk the 3 cups flour, baking powder, sugar, salt, and baking soda in a large bowl. Grate the frozen butter on the large holes of a box grater directly into the flour, tossing with your fingers so the shreds stay separate and coated.
5. Pour in the 1 1/4 cups cold buttermilk and stir with a fork just until a shaggy dough forms; do not knead. Turn out onto a floured counter, pat into a 8x6-inch rectangle, fold in thirds like a letter, then pat and fold twice more. This layering is what makes the biscuits pull apart.
6. Pat the dough to a final 1-inch thickness and cut six 3-inch rounds with a floured cutter, pressing straight down without twisting. Arrange on a parchment-lined baking sheet with the sides just touching, brush the tops with buttermilk, and chill in the freezer for 10 minutes while the oven heats to 450°F.
7. Mash the honey butter together: beat the softened butter with the honey, flaky salt, and 1/4 teaspoon of the Cajun seasoning until light and fluffy. Set aside at room temperature.
8. Whisk the 1 1/2 cups flour, cornstarch, baking powder, and 2 tablespoons of the Cajun seasoning in a wide dish. Drizzle in 3 tablespoons of the chicken's buttermilk marinade and rub it into the flour with your fingertips until it looks pebbly — these clumps become the crunchy bits.
9. Pour the oil into a large cast-iron skillet or Dutch oven to a depth of 1 inch and heat over medium-high to 350°F on a thermometer. Set a wire rack over a sheet pan nearby.
10. Slide the chilled biscuits into the 450°F oven and bake 14 to 16 minutes, until risen tall and deep golden on top. While they bake, fry the chicken.
11. Lift each filet from the marinade, let the excess drip off, then press it firmly into the flour mixture on both sides, packing on the coating. Rest the breaded filets on a plate for 2 minutes so the crust hydrates.
12. Fry 2 to 3 filets at a time, without crowding, for 3 to 4 minutes per side, until deep golden and the thickest part reads 165°F. Keep the oil between 335°F and 350°F, adjusting the burner as needed. Transfer to the rack and immediately dust with a pinch of the remaining Cajun seasoning.
13. Split the hot biscuits with a fork or serrated knife and spread both cut sides generously with honey butter so it melts in. Set a Cajun filet on each bottom, add 2 pickle chips, drizzle with a little extra honey if you like, cap, and serve right away.

Chef's tips

Nutrition (per serving, estimated)

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