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Recipe of the Day: Chicken Biscuit Sandwich

Chef Maleeka Harris of Chef Rabbit Catering shares a recipe for a chicken biscuit sandwich.


Chicken Biscuit Sandwich 


2 cups All Purpose Flour

1⁄4 tsp baking soda

1 tbsp baking powder

1 tsp salt

6 tbsp Unsalted Butter (very cold)

1 cup Buttermilk

Cajun Fried Chicken:

Chicken Marinade:
Chicken breasts or Chicken Thighs (Cut to size of Biscuits)
1 cup buttermilk
1/2 tsp Hot Sauce
1/4 tsp white pepper
1/4 tsp garlic salt

Crispy Coating:
1 1/2 cups All purpose flour
1-2 tbsp Cajun Seasoning
1 tsp paprika
vegetable oil for deep frying

Cajun Remoulade: 

1 cup mayonnaise

3 Tbsp Creole Mustard (or spicy brown)

1 Tbsp lemon juice

1 Tbsp Louisiana hot sauce

1/3 tsp garlic minced

1/2 tsp black pepper freshly cracked

1/4 cup dill relish

3 Tbsp ketchup

3 tsp Creole seasoning

Biscuit Instructions:

Preheat your oven to 450°F.

Combine the dry ingredients in a bowl, or in the bowl of a food processor.

Cut the butter into chunks and cut into the flour until it resembles course meal.

If using a food processor, just pulse a few times until this consistency is achieved.

Add the buttermilk and mix until combined.

If it appears on the dry side, add a bit more buttermilk. It should be very wet.

Turn the dough out onto a floured surface

Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.

Use a round cutter to cut into rounds.

Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.

Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

Do not over bake!!!! ********The dough must be handled as little as possible or you will have tough biscuits.

Cajun Fried Chicken:

Place the chicken in a bowl. Add the buttermilk, hot sauce, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.

Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

Once the oil is hot enough(350*-360*), slowly add in the chicken. Be sure not to overcrowd the oil, cook for 6-8min minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.

Cajun Remoulade:

Add all ingredients to a large mixing bowl and stir to combine.

*Serve with your choice of toppings, lettuce, tomatoes, pickles whatever you desire! Goes great with fries!

Check out Chef Rabbit Catering on Instagram

Television Chef and Cookbook Author Christy Rost shares a delicious BBQ sauce recipe. ST. LOUIS - ½ cup sweet onion, peeled and diced 3 cloves garlic, peeled and minced 1 ½ cups prepared chili sauce 3 tablespoons dark brown sugar, packed 1 tablespoon cider vinegar 1 ½ teaspoons Liquid Smoke ½ teaspoon Worcestershire sauce ¼ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper Preheat a medium saucepan over medium heat.

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