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Instructions |
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Preheat oven to 400°F and lightly oil a rimmed baking sheet. In a large bowl, combine baking powder, 1 cup of the flour, and ½ teaspoon salt. Melt 4 tablespoons of the butter (save rest for own use) in a medium skillet over medium. Measure out ½ cup milk (make sure it's nice and cold!) in a liquid measuring cup and stir in melted butter. Keep stirring until butter solidifies into clumps. Add to flour and stir until just combined. Divide dough into 2 mounds on the prepared baking sheet, and bake in center of oven until golden brown, 15–20 minutes.
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Remove core from cabbage and very thinly slice 3 cups (save rest for own use). Transfer to a large bowl and add 1 tablespoon sugar and 1 teaspoon salt. Using your hands, gently squeeze 3–4 times to slightly wilt cabbage. Add vinegar and mayonnaise and stir until combined; season with a few grinds of pepper.
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Place remaining flour and milk separately into 2 shallow bowls and season each with salt and pepper. Pat chicken dry and pound to an even ½-inch thickness if necessary. Season all over with ½ teaspoon salt and a few grinds pepper. Coat chicken in flour, then milk, and then finish in flour.
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Pour ½-inch oil into the same medium skillet and heat over medium-high. When oil is hot, add chicken and cook, turning once, until golden and crisp, 3–4 minutes per side. Transfer to a paper towel-lined plate. Combine honey and ¼ teaspoon coarsely ground pepper in a small bowl. Split biscuits in half and top with fried chicken. Drizzle with pepper-honey and serve with slaw alongside. Enjoy!
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Originally Submitted
8/29/2018
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