5 from 1 vote
Over the top buttermilk chicken biscuit with blackberry habanero sauce is crispy, flaky a little sweet, spicy and a lot of delicious.
Buttermilk Chicken Biscuit with Blackberry Habanero Sauce
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Servings: 4
Author: Cooking Maniac
Ingredients
  • Blackberry pepper sauce
  • 8 oz Blackberries
  • 3 habanero seeds included unless you want it milder
  • 2 sprigs thyme
  • 2 tablespoon sugar
  • 1/4 cup balsamic pepper
  • 1/4 cup water
  • 1 orange peeled and segmented
  • 1 garlic clove chopped
  • Chicken
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon seasoned salt
  • 1 pound boneless skinless chicken tenders
  • 1 tablespoon paprika
  • 1 teaspoon cheyenne pepper
  • 2 minced garlic clove about 1 tablespoon
  • 2 cups flour
  • vegetable or canola oil for frying
  • Buttermilk Biscuits
  • cups all-purpose flour plus more for dusting
  • 2 tablespoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 8 tablespoons cold unsalted butter
  • 1 cup buttermilk
  • 2 tablespoon salted butter melted for afterwards
Instructions
  1. Blackberry Habanero Sauce
  2. Add the ingredients for the hot sauce to a blender or food processor and blend until semi- smooth. Add the sauce to a sauce pan and bring to boil. Reduce to a simmer and simmer 15 minutes or until thickened slightly. Check every 5 minutes to make sure the balsamic vinegar doesn't burn. Allow to cool completely. Store in a jar for a week in the fridge.
  3. Grandma's Buttermilk Biscuit
  4. Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to flour, then pulse 6 or 7 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a grater, fork or a pastry cutter.) Return dough to bowl, add buttermilk and stir with a fork until it forms a rough ball (don’t worry if it is a little sticky).
  5. Turn the dough out onto a floured surface and roll it into a rough rectangle, about an inch thick. Fold it over and gently roll it down again. Repeat 6 times.
  6. Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this will crimps the edges of the biscuit causing it not to rise. If you have scraps just reform a rectangle and cut additional biscuits.
  7. Place biscuits on a baking sheet and bake until golden brown, approximately 10 to 15 minutes. Serves 6 to 8.
  8. Buttermilk Fried Chicken
  9. Optional but recommended: Sprinkle chicken tender with Cheyenne pepper, chopped garlic and Paprika place in a ziplock bag. Store in the fridge overnight. If you can't marinate overnight, add the paprika, cheyenne pepper, garlic, and salt to chicken tenders.
  10. Heat oil to 350 degrees F. in a cast iron skillet, no more than 1/2 full with oil. Add the flour to a shallow bowl. In another bowl, beat the eggs and buttermilk together. Dip the seasoned chicken in the egg/buttermilk mixture, and then dip in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown, crisp and cooked through, about 6-8 minutes. Drain on a paper towel.