Today in Culinary Erotica: The Southern-Style Chicken Biscuit... Reimagined

By Chuck Sudo in Food on Dec 7, 2010 6:20PM

Sometimes a Sunday calls for heading out for brunch. This past Sunday called for getting messy in the kitchen. We had these chicken breasts that inspired us to get our chicken and biscuit on. But we didn't want just any chicken biscuit. We wanted some inspiration.

The biscuits are buttermilk made from scratch (natch). The chicken breasts were sliced in half, given an egg wash and rolled through a breading of corn meal, sage, thyme, salt, pepper, Cajun seasoning ans Cayenne pepper, then fried in sesame oil.

The problem with chicken biscuits is that there tends to not be any, well, produce. So we nestled the chicken on a bed of red lettuce and topped them with alfalfa sprouts, homemade pickles and the late harvest tomatoes we had doing a window sill ripening.

Finally, the sauce atop the tomatoes is Co-Op Hot Sauce. Those two biscuits took care of our Chik-fil-A jones and we didn't even have to become Southern Baptist to enjoy it.