Curried Fried Chicken on Parmesan-Chive Biscuits

  • Yield 4 servings


Chive Parmesan Biscuits:
1/2 cup whole milk
2 large eggs, divided
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 cup chopped chives
1 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup cold unsalted butter, cut into small pieces
1 tablespoon water
2 tablespoons grated parmesan cheese
4 -- boneless, skinless chicken breast halves
1 1/2 cups buttermilk
3 tablespoons curry powder
1 cup all purpose flour
3 teaspoons kosher salt
1 1/2 teaspoons black pepper
3/4 teaspoon cumin
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
-- Olive oil for frying
12 slices Monterey jack cheese
2 cups shredded iceberg lettuce
1 -- jar mango chutney (such as Major Grey's)


Preheat oven to 425 degrees.

In a small bowl, whisk together the milk and 1 egg. Set aside.

Place the flour, baking powder, chives, salt, and pepper in a food processor and process until well mixed. Add the butter and pulse the mixture until the butter is the size of peas. Add the milk mixture and process just until the mixture forms moist clumps. Sprinkle some flour onto a cutting board and transfer the mixture onto the board. Knead the dough just until it holds together. Do not overmix. Roll the dough out to 1/2-inch thickness. Using a 2 1/2-inch cookie cutter, cut out biscuits. Reroll the scraps and cut the remaining biscuits. You should have 12 biscuits.
Spray a baking tray with nonstick spray. Place the biscuits on the tray. In a small bowl, whisk the remaining egg with a tablespoon of water. Brush some egg wash onto each biscuit. Sprinkle each one with 1/2 teaspoon of parmesan cheese. Bake until lightly golden, 11-12 minutes.

Pound the chicken breasts with a mallet to 1/4-inch thickness. Whisk the buttermilk and curry powder together in a medium bowl. Mix the flour, salt, pepper, cumin, cayenne, and garlic powder together on a plate. Cut each chicken breast into 3 approximately equal pieces. Heat olive oil to a depth of 1/2-inch in a skillet over medium high heat. Soak the chicken pieces in the curry buttermilk then shake off any excess liquid. Dredge in the seasoned flour then place in the skillet. Cook 3-4 minutes per side then remove from skillet. Repeat with the remaining chicken pieces. Place the cooked chicken pieces on a baking tray lined with foil. Turn the broiler on. Place a slice of cheese on each piece of chicken and place under the broiler for 2-3 minutes until cheese is melted. Remove from oven.

To assemble the sliders, split each biscuit. Place a cheese-topped chicken piece on each biscuit bottom. Top with some shredded lettuce. Spread some mango chutney on each biscuit top half and close the sandwich. Serve sliders on a large platter. This recipe makes 4 servings.



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