PULLED BBQ CHICKEN
YIELD: Makes 8 servings
INGREDIENTS:
- 1/2 cup - all-purpose flour
- 1 T - ground cumin
- 1 T - Cayenne pepper
- 1 tsp. - ground black pepper
- 1 tsp. - chili powder
- 1 tsp. - garlic powder
- 1 tsp. - kosher salt
- 4 - chicken legs
- 1/2 cup - vegetable oil
- 4 cups - Honey BBQ Sauce, divided
- 8 - Buttermilk Biscuits (see below)
DIRECTIONS
- Preheat oven to 375°F.
- Combine flour with spices and salt in a shallow bowl; dredge chicken in flour mixture. Heat a 16-inch cast iron skillet on medium-high heat; add oil. Place chicken in skillet, skin-side down, and brown well. Turn and cook 2 to 3 minutes on flesh side. Place skillet in oven for about 15 minutes.
- While chicken is cooking, heat a stove-top grill. Remove chicken from skillet; place in a large mixing bowl and toss with 3 cups Honey BBQ Sauce until well coated. Place chicken on grill, skin-side down, and cook 3 to 4 minutes or until chicken is crisp and sauce is sticky. Refrigerate until cold.
- With a fork or your hands, pull chicken meat from bones. Mix chicken with 1 cup Honey BBQ Sauce, using a wooden spoon or your hands to break up chicken and mix it thoroughly into the sauce.
- With a serrated bread knife, cut biscuits in half horizontally. Place about 1/4 cup pulled chicken on bottom of each biscuit and cover with top half of biscuit.
TIP
Honey BBQ Sauce adds a sweet and spicy tang to pulled chicken, making the perfect topping for tender buttermilk biscuits. Great for lunch or a light afternoon snack.
MIGHTY FINE BUTTERMILK BISCUITS
YIELD: Makes 8 biscuits
INGREDIENTS:
- 2 1/4 cups - all-purpose flour, divided
- 2 T - baking powder
- 1 1/2 tsp. - kosher salt
- 1/2 cup - cold unsalted butter, cut into small pieces
- approx. 1 cup - buttermilk
- 2 T - melted butter
DIRECTIONS:
- Preheat oven to 375°F.
- Place 2 cups flour, baking powder and salt in a food processor and pulse to combine. Add cold butter and process for 10 one-second pulses or until pieces of butter are no bigger than small peas.
- Transfer flour mixture to a large bowl and add 3/4 cup buttermilk, incorporating it into the dry ingredients with your hand in a circular motion. Add more buttermilk as needed just until dough comes together.
- On a work surface dusted with 1/4 cup flour, roll dough to 1-inch thickness. With a 2-1/4-inch biscuit cutter, cut out as many biscuits as you can and place on a parchment paper-covered baking sheet.
- Gently bring dough scraps together and press to 1-inch thickness. Cut out as many biscuits as you can, place them on the baking sheet, and discard scraps.
- Brush tops of biscuits with buttermilk and bake 20 to 25 minutes or until golden brown. Remove biscuits from oven and brush with melted butter.