a hungry texans thanksgiving: honey butter chicken biscuits

Before I get a snarky “whataburger called, they want their recipe back” comment, let me just clarify that this little appetizer resembles nothing of the butter-drenched, deep-fried concoction that you devour at 3am.  Although I would nosh on these at 3am- don’t get me wrong.

No, these are just a great app- a fritter of buttermilk-brined chicken thigh resting upon a tiny, pillowy biscuit and topped with a sweet & spicy jalapeno honey butter.  I got actual hugs for bringing these to the party 😉

for the chicken fritters, you’ll need:

3 chicken thighs, boneless
2 cups buttermilk
5 sprigs thyme
2 cups flour
2 tsp paprika
2 tsp garlic powder
vegetable oil, for frying
s&p

Cut your chicken thighs into 1 inch cubes and cover with buttermilk in a mixing bowl.  Add your thyme, whole, and cover.  Refrigerate for 12 hours or up to one day.  After letting the chicken thighs marinate, drain in a colander to get rid of excess buttermilk.

In a separate bowl, mix together flour, paprika, s&p, and garlic powder.  Set up your chicken fritter station with your drained chicken thighs, flour mixture, and an empty pan.

Heat your oil in a frying pan to 350 degrees.  Then, start your battering & frying process.  Dredge your chicken thighs in the flour mixture and pop them into the oil.  I double-floured mine for good measure.  Let the fritters fry until they’re golden brown, or about 8 minutes.  Then pop them onto a cooling rack (fitted over a cookie sheet).  Do not throw them onto a stack of paper towels!  Not even a brown lunch sack, however tempted you may be!  Just pop them on the cooling rack and let them drain a bit.  I like to season fried things with a pinch of salt after they come out of the oil.

for the buttermilk biscuits:

makes 30 mini biscuits

2 cups all-purpose flour
1 tsp salt
1 tbs baking powder
1/2 tsp sugar
12 tbs cold butter
3/4 cup low-fat buttermilk

Combine the dry ingredients in a mixing bowl.  Cut your cold butter into small pieces and work into the flower mixture with your hands until the mixture looks like the consistency of sand.  Add your buttermilk and mix until just combined.

Turn out onto a floured surface (I used a lot of flour) and knead just a few times until the batter is no longer sticky.  Roll out with your hands or a rolling pin (if you’re fancy) into a 1/3 inch thick slab.  Use a cookie cutter or a shot glass to make small mini-rounds and lay onto a greased baking sheet.  Bake at 450 degrees for 8-10 minutes.

Okay here’s the easy part!  Assemble by topping a biscuit with a chicken fritter and 1 tsp of jalapeno honey butter or roasted garlic sage butter.  Now eat it.  Okay, now eat another one.

xoxo,

the hungry texans

chicken salad, two ways

sometimes i have everything planned for a quick, healthy dinner at home- and then that last minute call comes with the happy hour i can’t refuse, the movie tickets i’ve been wanting, the list is endless.  and it usually ends up with me abandoning ship on dinner.

so maybe i can’t always predict what will happen between quittin’ time and dinner time.  but i can control what i’m eating for lunch.  which is why i try to spend sundays whipping up lunches for the week- a hearty soup that reheats well, turkey-cheese wraps and sliced bell pepper, even just leftover Pho stretched to last until Thursday.  and if something is delicious, i can eat it for days- no variety necessary.  but this afternoon, i thought i would mix things up, so i made two chicken salads to keep me satisfied through the week.  one curried chicken salad with golden raisins and another lemon-thyme chicken salad with feta and raw corn.  both delicious.  both healthy.  both recipes (and gifs!) follow:

 

for the curried chicken salad, you’ll need:

2 chicken breasts

2 tbs curry powder (divided)

1/2 cup golden raisins

1/4 cup chopped red onion

1 tbs non-fat mayo (you could sub greek yogurt here, but i didn’t want to)

1 tbs non-fat sour cream


season the chicken breasts with salt, pepper, and one tablespoon of the curry powder.  grill for about 4 minutes on each side, or until they are done.  chop the chicken breast into rough cubes and add the chopped onion, golden raisins, curry powder, mayo & sour cream.  mix until combined and pop it into the fridge until you’re ready for lunch!

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for the lemon-thyme chicken salad, you’ll need:

2 chicken breasts

6-8 sprigs of tyme

1 lemon

1/4 cup red onion

1/2 cup raw or grilled corn (i did a mixture of both!)

1/4 cup feta cheese

just like the curried chicken salad, start by seasoning the chicken breasts (i used thyme and lemon zest) and grilling them.  i also threw an ear of corn on the grill.  chop the chicken breast into cubes and add the red onion, corn, feta, mayo, sour cream, and a bit more thyme and lemon zest.  mix until combined and munch on it with radicchio, pita chips etc.

brussels sprouts with roasted chicken

you’ll notice that this recipe is for brussels sprouts with roasted chicken on the side.  that’s because, no matter how hard i try, i can’t manage to get these sprouts to step out of the spotlight.  so, i give up.  you can be the star, little sprouts.  try adding a little crunch with toasted pumpkin seeds or walnuts.

For the Sprouts:

1lb Brussels Sprouts

1/2 Small Red onion, sliced

3 cloves garlic

1 tbs balsamic vinegar

3 tbs maple syrup

 For the Chicken:

2 breasts and 2 wings (or any part of the chicken you like)

10 sprigs fresh thyme

1/2 lemon

preheat the oven to 400 degrees.

rinse the brussels sprouts and chop the stems off of each one.  then cut them in half (this makes the inside really crispy).

in a heavy cast iron skillet, heat 2 tbs of olive oil and add the sliced red onion.  let these swim around for about 3 minutes, then add the garlic.  scoot the onions and garlic to the edges of the skillet and add your brussels sprouts.  try to get them face down so that the flat side gets good and brown.  then- don’t touch them!

about 1/2 a glass of wine or bourbon later, give your sprouts a good stir, season with s&p, and drizzle the balsamic and maple syrup over the whole thing.  be sure to use a good maple syrup, of course.  brussell sprouts are like little sponges, so if you roast them with good ingredients, they’ll really shine.  If you’d like to, season a couple chicken breasts (we did wings & breasts) with salt, pepper & thyme.

Add them to the brussels sprouts, skin side down, and let them sizzle for about 5 minutes.  then, pop these babies into the hot oven and let them roast for approx 20 minutes or 1/3 of an episode of The Wire.  

Easy enough?  Absolutely.  Leftovers?  Not in a million years.

xoxo,

hungrytexans