Breakfast At Chase’s:
Homemade Chick Fil A Chicken Biscuits

"Breakfast At Chase's" is the second installment of our Breakfast At series. Here, Chase takes on the famed Chick Fil A Chicken Biscuit by making it from scratch, complete with homemade buttermilk biscuits. The requirements for hosting a Breakfast At are simple, making us food and reminiscing about Breakfast At Blairs. Even if you were not there, Blair helps catch you up to date with talk of mash bags, hummus and all the meats. 

Chase has mapped out his recipe below in detail of how he made this masterpiece, as well as helpful hints about how to make your own.

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INSTRUCTIONS:
You start by mixing the flower, water, buttermilk, and butter into a dough. Then roll it out to until its about 1 inch thick. I used a "1 cup" measuring cup to cut the dough but anything about a glass size will do. You then lay them onto a baking pan and insert them into a 375° oven for about 20 min. The line between fluffy biscuit and hockey puck is very thin, so I would suggest making a test batch first and then refining your cook time after that. While you're checking on your biscuits remember to brush them with egg to make the top golden brown. Take out of the oven, let cool for 5 min, and enjoy!

INGREDIENTS:
-1/2 cup of unsalted butter
-2 cups White Lily flour
-2 tablespoons of baking powder
-3/4 cup of buttermilk
-roll dough to 1" thick
-cut 
-brush with buttermilk
-bake at 375° for 20-25 minutes
-brush with butter
-serve

HINTS: 
The key to the best butter milk biscuits is cold butter. When you mix your ingredients its important that the butter is still solid when before it goes into the oven this is what creates the pockets for maximum fluffiness. I also folded the dough a couple times overtop of itself to create some additional layers. 

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INSTRUCTIONS:
Start the night before preparing and marinating your chicken. Cut your chicken breasts in half and marinade them in buttermilk over night. One hour before you are ready to fry them baby's up, empty the bowl of all buttermilk and rinse the chicken. Fill the bowl back up with pickle juice and let the chicken marinade one more hour in the pickle juice. While its marinading prep your egg and flower station for dipping and frying. Once the chicken is ready empty out the pickle juice, dip the chicken in the eggs first, then your flower mixture then straight into the deep frying. Fry until golden brown, then consume. 

INGREDIENTS:
-1 boneless skinless chicken breast
-1/4 cup of pickle juice
-1/4 cup of milk
-1/2 cup of flour
-1 tablespoon powdered sugar
-1/2 teaspoon of paprika
-1/2 teaspoon salt 
-1/4 teaspoon black pepper 
-1/4 teaspoon garlic powder 
-1/4 teaspoon celery salt 
-1/4 teaspoon dried basil 
-Cup of oil for frying

PREPARING THE CHICKEN:
-cut chicken breast in half
-marinate in pickle juice for 30 minutes to an hour
-dip in egg batter
-coat in flour mixture
-fry in oil

HINTS: 
I found that if the chicken breast are to thick it took to long for the center to be done and burned the outside. I also and a test breast in the fryer so I could cut into to when I thought it was done. 

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