Chikin Biskit Tako

Haynes

Honey Jalapeno Chicken in a folded Biscuit Taco like thing

subheading: Chicken Batter:

1 Chicken breast, cut into tender sized pieces

1 Egg, beaten

1 teaspoon Soy Sauce

2 tablespoon Cornstarch

subheading: Breading:

½ cup flour

1 teaspoon Smoked Paprika

Pinch of Cayenne

Salt & Pepper to Taste

subheading: Biscuit Taco:

1.25 cups flour

¼ cup unsalted butter (½ stick), frozen

½ cup buttermilk

2 tablespoon pickled jalapenos, minced

subheading: Jalapeno Honey:

1 tablespoon Honey

1 teaspoon pickled jalapeno liquid

subheading: For the Chicken:

Mix the chicken, egg, soy, and cornstarch into a light batter.

Add the breading ingredients to a large ziploc bag. Add the battered chicken to the to breading bag and shake.

Deep or shallow fry the breaded chicken in 325 to 350 degree oil until floating and golden brown. Drain on paper towels.

subheading: For the Biscuit Taco:

Grate the frozen butter. Loosely mix the flour and the butter until a crumbly mixture forms. Move the flour / butter mixture to freezer and chill for 10 minutes. Note: This is important because we do not want the butter to melt. We want it to melt during the cooking.

Once chilled, create a small valley in the flour mixture. Add the buttermilk and jalapenos. Mix until the dough starts to form and pulls away from the bowl. Turn the dough onto a floured counter.

Using a rolling pin roll out to ½ inch thick. Fold the dough in half and rolled to ½ inch thick. Repeat 3 times. Note: This will create layers in the biscuit dough for flakey goodness.

Cut the biscuits into 3 inch squares (I got 4 or 5 out of it). Lay a sheet of folded tin foil onto a square and fold in half to create a taco type shape.

Lay on a baking sheet and bake in a 450 degree oven for 10 to 13 minutes until lightly browned.

subheading: Jalapeno Honey:

Mix the ingredients to desired consistency.

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