Fried Chicken and Biscuit Sandwich

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Fried Chicken and Biscuit Sandwich
Fried chicken and biscuits with honey butter, what's not to like?
Servings
Ingredients
Servings
Ingredients
Instructions
  1. For the biscuits: Adjust oven rack to middle position and preheat oven to 425F. Line rimmed baking sheet with parchment paper. Whisk together 3 cups flour, baking powder, sugar, 1 1/2 tsp salt, and baking soda in a large mixing bowl. Add 1 stick chilled butter to bowl, and using 2 dinner knives cut into dry ingredients until mixture resembles coarse meal.
  2. Add 11/2 cups buttermilk and stir with wooden spoon until combined. If mixture looks dry , add more buttermilk, 1 Tbsp at a time until mixture comes together.
  3. Lightly flour a work surface and stamp out 6 biscuits. Arrange them 1 inch apart on prepared baking sheet. Bake biscuits until golden, 12-15 minutes. Transfer to a cooling rack.
  4. For the fried chicken: Heat oil in a Dutch oven or large skillet with tall sides to 350F. With a sharp deboning knife, debone the chicken thighs.
  5. Combine 1 cup buttermilk, 1 1/2 tsp salt, 2 tsp lemon zest, and 2 tsp lemon juice in a medium bowl. Whisk together 1 1/2 cup flour, garlic powder, onion powder, pepper, paprika, and cayenne in a large plate.
  6. One piece at a time dip chicken in buttermilk, then dredge in flour. Shake off excess, then transfer to another plate. Cook chicken in 2 batches, turning occasionally, until crisp and deep golden and an instant thermometer inserted into the thickest part registers at least 165F. Transfer fried chicken to a paper towel lined plate.
  7. For the honey butter and assembly: Stir 6 Tbsp softened butter, honey, and 1/4 tsp salt in a small bowl with a fork until smooth and combined. Cut biscuits in half and spread both halves with honey butter. Place 1 piece of chicken on halves, then top with pickle sliced if using and biscuit top. Serve immediately. Enjoy!

Chicken Salad Pesto Sandwich

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Chicken Salad Pesto Sandwich
A twist on your regular chicken salad you will enjoy.
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. In a medium saucepan poach chicken with a pinch of salt and enough water to cover. Bring to a boil then reduce to a simmer and cook, covered, until cooked through about 10 minutes. Remove from heat then drain water and shred or chop chicken, set aside.
  2. In a food processor combine dill, walnuts, and garlic. Pulse until well combined. With the motor running slowly add the olive oil, pulse until combined.
  3. Transfer pesto to a large bowl, add chicken, red onion, lemon juice and zest, salt and pepper to taste. Add vinegar. Toast bread and divide chicken among slices top with romaine. Enjoy!
Recipe Notes

Recipe adapted from Clean Eating