Whisk it Real Good
Fried Chicken Biscuits with Sweet Apricot MustardRelish
- 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.