Fried Chicken Biscuits with Cornmeal & Sage

My entire family looks forward to my husband’s birthday feast. It typically involves a lot of comfort food like fried chicken and macaroni and cheese. 🙂 We always have his favorite Vanilla Bean Cheesecake as our celebratory dessert.

When my food blog friend Jess@Cooking is My Sport posted Cornmeal Sage Chicken Biscuits, I knew that my husband would absolutely love them. My first thought was to serve them on Valentine’s Day but then I realized that they would be perfect for his birthday dinner. Jess is an amazing cook and baker but most of all I must say that she is a complete master of biscuits. I learned many new techniques from her post in order to make biscuits thick enough to create a sandwich. Flaky and amazing! I also loved that she incorporated cornmeal in both the biscuits and the seasoned flour that is used to coat the fried chicken. This recipe also made all of us fans of Trader Joe’s 21 Seasoning Salute.

I served these fried chicken biscuits with classic macaroni and cheese and green salad dressed with Icebox Buttermilk Dressing. The chicken biscuit recipe was adapted from CookingisMySport.com. I used boneless, skinless chicken thighs, modified the proportions, cut the biscuits into squares, and omitted the topping. My daughter declared it was the best birthday feast ever. 🙂

Yield: Serves 12 to 14

For the Cornmeal & Sage Biscuits:

Yield: approximately 14 2-inch biscuits

• 5 cups all purpose flour
• 1 cup yellow cornmeal
• 2 tsp coarse salt
• 2 T baking powder
• 2 tsp ground sage
• 1 T savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
• 1/2 cup granulated sugar
• 12 T (1 1/2 sticks) unsalted butter, frozen
• 1 cup sour cream
• 1 1/2 to 2 cups buttermilk, plus more if necessary

For the Fried Chicken Thighs:

Yield: about 16 to 18 pieces

• 2 cups all-purpose flour
• 1 1/2 cups yellow cornmeal
• 4 tsp baking powder
• 4 tsp cayenne pepper
• 4 heaping tsp savory spice mix (I used Trader Joe’s 21 Seasoning Salute)
• 2 tsp coarse salt
• 1 tsp freshly ground black pepper
• 3 cups buttermilk
• 8 to 9 boneless, skinless chicken thighs (about 2 1/2 to 3 pounds), trimmed, halved crosswise, patted dry
• 8 cups vegetable oil
• hot sauce, for serving, optional (we used Chipotle Cholula)
• bread and butter pickles, for serving, optional

To Make the Cornmeal & Sage Biscuits:

1. In a large bowl, whisk the flour, cornmeal, coarse salt, baking powder, sugar, ground sage and the seasoning mix.
2. Using the large holes on a box grater, grate the butter directly into the dry ingredients; stir with a fork.
3. Make a well in the center of the dry ingredients; add the sour cream. Using a fork, incorporated it into the dry ingredients until it forms thick clumps.
4. Make another well in the center of the dry ingredients; add the buttermilk. Use a large fork and a large rubber spatula to stir the mixture together. If it seems a little dry you may add the additional buttermilk, just until it forms a shaggy dough. (I added 1 3/4 cups of buttermilk.)
5. Sprinkle a pastry mat, wooden cutting board, or a clean, smooth countertop with flour. (I used a silpat baking mat.)
6. Turn the dough out onto the floured surface and pat a few times with your hands until it loosely holds together. (Don’t knead it too much or the warmth in your palms will melt the butter and cause the biscuits to be tough.)
7. Use a bench scraper (or a large sharp knife) to divide the dough in half. Roughly shape each half into a square.
8. Stack one of the halves on top of the other and use a rolling pin to roll it together into one mass. Repeat this process 4-5 more times before patting it into one final rectangle. (This is a process of layering so that the biscuits will bake flaky.) (I formed a 9×7-inch rectangle, about 2-inches thick.)
9. Tightly wrap the dough in plastic wrap and refrigerate for at least 2 hours and up to overnight.
10. Preheat oven to 425°. (I set my oven to convection.) Line a rimmed baking sheet with parchment paper. Place a shallow pan of water on the bottom rack of the oven.
11. Sprinkle your work surface with flour and unwrap the biscuit dough out onto it.
12. Using a bench scraper (or very sharp knife), trim the edges of the rectangle. (I trimmed it to form a 6×8-inch rectangle.)
13. Using a biscuit cutter or a knife, cut the dough into rounds or squares about 2″ each. You can recut the leftover dough into new biscuits, just try not to handle it too much. (I cut my dough into 12 2-inch squares and reformed the trimmed edges into 2 additional 2-inch squares.)
14. Place the cut biscuits on the parchment paper-lined, rimmed baking sheet, placing them close to each other (it will help them rise higher).
15. Place the tray into the freezer for about 15 minutes.
16. Spray the top of the biscuits with cooking spray.
17. Bake until golden brown, 15 to 22 minutes, covering them with foil if they brown too quickly. (I baked mine for 22 minutes total, covering them with foil after 20 minutes.)

To Make the Fried Chicken Thighs:

1. Line a rimmed baking sheet with wax paper, foil, or plastic wrap on the bottom; place a wire rack on top.
2. Line a second rimmed baking sheet with a double layer of paper towels; place a wire rack on top.
3. Whisk together flour, cornmeal, baking powder, cayenne, spice mix, salt, and black pepper in a bowl.
4. Pour buttermilk into a separate bowl.
5. Working with one piece at a time, toss chicken in flour mixture, dip in buttermilk, then toss again in flour mixture. Transfer to the wire rack over the wax paper/foil/plastic wrap-lined baking sheet to allow batter to set, about 2-3 minutes.
6. Repeat dipping process until all of the chicken is double-coated.
7. Meanwhile, heat the vegetable oil to 350 degrees. (I used a large stainless steel Dutch oven fitted with a thermometer. I found it much easier to control the temperature of the oil in this pot versus using a cast iron skillet as I have in the past.)
8. Working in batches of no more than 3 or 4 pieces at a time, use tongs to place the chicken in the hot oil. Using a slotted spoon, turn it occasionally and cook until each piece is golden brown on both sides, about 2-4 minutes per side. (I tried to cook pieces similar in size at the same time.)
9. Using a slotted spoon or clean tongs, remove chicken to the wire rack over the paper towel-lined sheet pan. At this point, use an instant read thermometer to confirm that the chicken is cooked, having an internal temperature of 165 degrees.
10. To assemble: Split a biscuit in half (it will have a natural breaking point) and assemble the sandwich with chicken topped with pickles, as desired. Serve with hot sauce to pass at the table, as desired.

Much to my husband’s displeasure, another birthday tradition is to document the many seasonal feathered visitors who arrive to celebrate with us. Like clockwork, the night heron arrived on his birthday morning while I was making pancakes. 🙂

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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