Recipe: Oven-Fried Chicken and Biscuits with Sriracha Mayo
Fried chicken is Miles Polaski’s self-professed “favorite” dish, but it doesn’t even crack my top 20. I’m not a big fan of chicken in general; the only way I really like it is deeply submerged in a heavy sauce, like a curry. However, chicken is the only hormone-free, chemical-free, free-range meat that our local grocery store sells (which means it’s the only kind of meat we don’t have to wait for the Farmer’s Market to buy), so I’ve been eating it and cooking it more lately than I ever had in the past.
Miles has been working really hard since we got back from Chicago at the end of August. He’s deep into a tech cycle for four plays, and the he’s usually gone first thing in the morning and back around 11pm. He gets one break in the day, from 3pm-5pm, which is a weird time to have lunch or dinner, but we always end up eating then because it’s the only time we really have together in a day. So yesterday, I decided to combine two of Miles’s favorite things for a special 4pm snack: fried chicken and Sriracha hot sauce.
I’m a big believer in biscuits, so I wasn’t worried about those. I had never fried chicken before, but I gotta tell you, I am AWESOME at it. Who knew that my distaste for the bird was covering up a real culinary hidden talent? I’d heard of oven-frying chicken as an alternative to deep-frying and so I tried that out. It worked great, even though ideally you’d want to have a rack over a baking dish to do this, and I don’t have a rack that fits in our smaller-than-your-average-oven. But it goes to show that if I can succeed at fried chicken in Tiny Oven, you should not be afraid to attempt it. The finished product was also totally worth the burn on my wrist that happened when the oven mitt slipped off.
All in the name of love, ya’ll.
Since everything involved in this scenario is best served warm, the perfect presentation comes down to timing. Since this is the case, I have included an order of operations below, which I suggest you read through before beginning the recipe. Also note: the chicken needs to marinate in the fridge for at least one hour.
Oven-Fried Chicken and Biscuits with Sriracha Mayo
- 4 raw chicken breasts
- 2.5 cups and 2 tbsp buttermilk
- 4 cups flour
- 1 tbsp and 1 tsp salt
- 1 tsp sugar
- 1 tablespoon black pepper or paprika
- ½ cup vegetable shortening
- 2-5 tbsp Sriracha hot sauce (or Tabasco, or another favorite hot sauce)
- 3 tbsp mayonnaise, Olive Oil Mayo, Vegenaise, or Lemonaise (my personal fave)
- 1 tsp lime juice
- ¼ tsp soy sauce
- vegetable or olive oil for pan frying
- 2 tbsp frozen butter
Order of Operations
- Coat the chicken in the buttermilk, and place in the fridge. Wait an hour.
- Prepare the chicken, fry it, and place in the 350˚ oven for 30-40 minutes.
- While the chicken is baking, get the biscuits ready. When the chicken comes out of the oven, up the temperature to 450˚.
- When the oven is heated up, put the biscuits in. The chicken will be cooling, so if you’d like to keep it very warm, put it in the microwave (but don’t turn the microwave on).
- While the biscuits are baking (8-10 minutes), make the spicy mayo.
- After the biscuits are cooled enough to cut, put one piece of chicken inside each, dress with spicy mayo, and serve!
- Cut raw chicken breasts into roughly 2” or 2.5” squares, thin enough to fit inside a biscuit (about 0.5”).
- Place chicken pieces in bowl and pour 2 cups buttermilk over them. Coat the chicken well with the buttermilk. [If you’d like to make spicy fried chicken, you can also put in ½ tbsp – 1 tbsp hot sauce, and coat the chicken in both buttermilk and hot sauce. I really recommend it.] Cover bowl with plastic wrap and place in refrigerator overnight, or for at least one hour.
- Preheat oven to 350˚.
- Combine 2 cups flour, 1 tbsp pepper or paprika, and 1 tbsp salt in a large bowl.
- Take chicken out of the buttermilk and coat each piece completely with the flour mixture.
- Heat about half an inch of oil in a heavy-bottle skillet or stock pot to 360˚. Carefully place the chicken pieces in batches into the hot oil and fry for about 3 minutes on each side, until the pieces are a light golden brown (they will brown more in the oven). Don’t crowd the pieces in the skillet.
- Ideally, you would now put the pieces of fried chicken on a metal rack over a baking dish, and place in the oven. But if you don’t have a rack, placing them directly in a baking dish will work, you’ll just want to flip the pieces halfway through the baking process, and be sure to very lightly coat the bottom of the dish with olive oil before placing the chicken. Bake 30-40 minutes in the oven, until no longer pink inside.
- Set oven to 450 degrees
- Combine 2 cups flour, baking powder, sugar, and 1 tsp salt in a large bowl
- Add shortening to dry mixture and combine with your hands until the ingredients become crumbly
- Add ½ cup buttermilk slowly, pausing to combine by hand, until a ball starts to form. Add 2 tbsp more buttermilk and combine. The dough ball should easily cohere into one mass, and not stick to your hands too much. Add more flour if it’s too sticky.
- Cut up the 2 tbsp of frozen butter into pea-sized chunks. Mix in gently with your hands just before you roll out the dough.
- On a lightly floured surface, press dough into ½ inch thickness. You really don’t need a rolling pin, your hands should be fine.
- Cut with a floured round cutter or small cup. You’re aiming for biscuits about 2.5” to 3” in diameter, depending on how big you cut your chicken pieces.
- Place on an ungreased cookie sheet with a good amount of space between the biscuits.
- Bake 8-10 minutes or until edges are light golden brown
Directions: Sriracha Mayo
- Combine mayo with 1 tbsp hot sauce, lime juice, and soy sauce.
- Blend until smooth.
- Oven Fried Chicken by Ina Garten
- Sriracha Mayo by White on Rice Couple
- Buttermilk Biscuits by Chelsea Days