Chicken Fried Chicken with Cheese Biscuits

I love fried chicken, I can't help it. I tell myself how horrible it is but I still have to eat it a few times a year. This is a great recipe, perfectly crispy. Serve it with cheese biscuits, cole slaw & potato salad.

4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
Cavendars
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil (Peanut oil must be the Southern secret, they use it a Chick Fil A too)

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Cheese Biscuits:

2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
Salt
1/4 stick butter, melted

Preheat oven to 350 degrees.

In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.

Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.

Oven Fried Chicken with Biscuits and Gravy

We lived in Texas as kids, so Beckie & I grew an appreciation for Southern classics like Chicken Fried Steak & Biscuits with White Gravy. My sister told me that she & my mom went to the Cheesecake Factory in Virginia. Beckie was raving about the chicken with biscuits & gravy so I had to attempt it. Here is my try at the Southern Classic.

6 pieces chicken, preferably breasts
1 1/2 cups biscuit mix
1/3 cup solid shortening
1/3 cup butter, not margarine
milk
salt
pepper
Cavendar's Seasoning
Put the 1/3 cup of shortening and 1/3 cup butter in 9x13-inch baking pan lined with foil. I use solid Crisco.
Put baking pan into cold oven and heat oven to 400°F.
Meanwhile, put biscuit mix and seasonings in large plastic bag.
Put one piece of chicken in bag and shake to coat.
Do this for all pieces.
When 400°F is reached, remove the pan from the oven.
Place chicken pieces "skin" side down in hot pan.
Bake for approx 35 minutes.
Meanwhile, using the Bisquick left in the bag, add enough Bisquick and milk to make a recipe of biscuits per directions on box.
You can make drop or rolled biscuits.
When the time is up on the chicken, remove the pan from the oven, turn the pieces over and CROWD them over to one short side of pan.
On other side, place or drop biscuits close together in all those gorgeous juices.
Put back into oven and bake for 15 or more minutes, until biscuits are done.
There is no need to butter THESE biscuits, they have soaked up all the juices etc from the baking pan! Serve with peas, corn & white gravy.

White Gravy

½ pound ground breakfast sausage

2 tablespoons butter

4 tablespoons all purpose flour

3 cups cold milk

Salt and pepper to taste

Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste.