Chicken, egg and cheese biscuit with cheddar biscuits
SAM THE COOKING GUY · ♥ 10.8K likes · 251.6K views · 12 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken breasts
Pound the chicken breast fairly thin in a ziplock bag (oil optional) and cut out a smaller piece.
Pounding and cutting the chicken
- buttermilk
- chalula
Mix buttermilk and Cholula in a container; add the chicken and refrigerate until frying.
- 2 cup sifted regular all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
Mix the cold flour, baking powder, baking soda and salt.
- 1 cup Canadian-aged white cheddar
- 1 stick frozen butter
Grate in the cheddar, then grate in the frozen butter and break everything up quickly so it stays cold.
- 1 cup cold buttermilk
Make a well, pour in the cold buttermilk and mix to a messy, shaggy clump without overworking.
- flour
Form into a rectangle about an inch tall; cut in half with the bench scraper, stack, flatten back to an inch, and repeat three times to build layers.
Stacking for layers and cutting
- buttermilk
- black pepper
Brush the tops with a little buttermilk and sprinkle with black pepper; bake at 425 for 15 to 18 minutes.
- all purpose flour
- BFF
- salt
- pepper
- garlic powder
- sweet hot rub
Mix flour, BFF, salt, pepper, garlic powder and the sweet hot rub; bread the chicken on both sides.
Seasoned flour and mustard mayo
- Japanese mayo
- Dijon mustard
Mix a little Japanese mayo with a touch of Dijon for the bottom of the biscuit.
- oil
Fry the chicken in hot oil; when done, dust with a little BFF and cool briefly.
- butter
- 1 whole beaten egg
Melt butter in a pan, pour in the beaten egg in a circle, leave about 30 seconds until just set, then fold the sides in; add cheese.
A folded egg
- cheese
Split a biscuit, spread mustard mayo on the bottom, add the chicken and the cheesy egg, and cap it.
Building and tasting