Page 129 - Food Network Magazine ( PDFDrive )_Neat

Weekend
Cooking

58 %
READERS’ CHOICE
of you prefer a
hot sandwich
to a cold one!

FRIED CHICKEN BISCUIT SANDWICHES ACTIVE: 45 min l TOTAL: 1 hr l SERVES: 8

¾ cup buttermilk 1. Whisk the buttermilk, 2 tablespoons hot sauce, the garlic, thyme, ½ teaspoon salt and
¼ cup hot sauce a few grinds of pepper in a large bowl. Add the chicken and turn to coat. Cover and
1 clove garlic, grated refrigerate 30 minutes.
2 teaspoons chopped fresh thyme 2. Meanwhile, combine the cornflakes, flour, ½ teaspoon salt and a few grinds of pepper in
Kosher salt and freshly ground pepper a shallow baking dish. Combine the honey and the remaining 2 tablespoons hot sauce in a
8 chicken cutlets (about 2 pounds) small bowl; set aside.
4½ cups cornflakes, finely crushed 3. Heat ½ inch of peanut oil in a large cast-iron skillet over medium-high heat until a
1 cup all-purpose flour deep-fry thermometer registers 350˚. Meanwhile, remove the chicken cutlets from the
⅓ cup honey buttermilk mixture, letting the excess drip off, then press into the cereal mixture on both
Peanut oil, for frying sides. Working in batches, fry the chicken until golden and crisp, about 2 minutes per side.
8 biscuits, split Transfer to a rack set over a baking sheet and season with salt.
¼ cup mayonnaise 4. Brush the cut sides of the biscuits with the mayonnaise; sandwich with the fried chicken,
2 cups shredded iceberg lettuce lettuce, pickles and a drizzle of the spicy honey.
¼ cup sliced dill or bread-and-butter
pickles

SEPTEMBER 2016 ● FOOD NETWORK MAGAZINE 129