- Yield: 12 servings
- Apricot Mustard
- 1/4cup mustard seeds
- 1/2cup dried apricots
- 1/2cup dry white wine
- 1/2cup apple cider vinegar
- 1 1/2teaspoons salt
- 1/4cup packed brown sugar
- 1/8teaspoon nutmeg
- Buttermilk Biscuits
- 2cups flour
- 1teaspoon baking powder
- 1teaspoon baking soda
- 1tablespoon sugar
- 1teaspoon salt
- 6tablespoons butter, chilled and cut into small pieces
- 1cup buttermilk
- 2tablespoons melted butter
- Herb Fried Chicken
- peanut oil
- 6cloves garlic, slightly smashed with skins intact
- 6sprigs hard herbs: thyme, oregano, and rosemary
- 4large boneless and skinless chicken breasts, cut into 3 pieces
- 1/2cup Greek yogurt
- 1cup milk
- 1teaspoon hot sauce/chili sauce (optional)
- 1 1/2cups flour
- 1teaspoon salt
- 1/4teaspoon black pepper
- Soak mustard seeds and apricots in a glass bowl along with wine and vinegar. Cover with plastic wrap and let soak for 3 days at room temperature.
- Transfer mustard seeds, apricots, white wine and apple cider vinegar to a food processor. Add salt, brown sugar and nutmeg and blend until the mustard reaches your desired coarseness and consistency.
- Preheat the oven to 475 degrees fahrenheit.
- Sift together flour, baking powder, baking soda, sugar and salt. Using a pastry cutter or your fingertips, cut the butter into the flour until it’s the size of small peas. Add buttermilk in a pool in the middle, then mix until just combined. Turn out the biscuit dough on a lightly floured surface and knead gently by folding it in half, rolling out the dough, then repeating the fold and roll two additional times. Cut out biscuits using a 2-inch cutter, place on parchment-lined baking sheet, then brush them with melted butter.
- Bake at 475 degrees fahrenheit for 12 minutes. Remove biscuits from the oven and cool on a wire rack.
Herb Fried Chicken
- Fry chicken in three batches using a medium skillet. Add 1½ inches of peanut oil to the skillet and set the heat to medium-high. Add garlic and herbs immediately so that they infuse while the oil comes to temperature.
- Meanwhile, pat dry the chicken and set aside. Whisk together greek yogurt, milk and chili sauce (if using) in medium bowl. Sift together flour, salt and black pepper in a separate medium bowl. Drench the chicken first in the flour, then in the milk and again in the flour.
- Begin frying chicken. The oil is ready to start frying when it sizzles from a drop of water. Fry the chicken for 3 minutes on each side. Check for doneness by cutting into the center of a piece, then adjust heat and cooking time accordingly. It’s better to keep the heat in the medium to medium-high range and cook longer than to crank the heat and end up with burnt chicken. Transfer the fried chicken to a paper towel-lined plate, then serve with biscuits and apricot mustard.
This recipe from Chase The Flavors and Honest Cooking was republished with permission. It originally appeared as Herb Fried Chicken Biscuits and Apricot Mustard.