Recipes | 2 May 2017Kentucky Derby Biscuits with Mimosa Fried Chicken Share article facebook twitter google pinterest The menu is an essential part of hosting the perfect Kentucky Derby party. These Cathead Biscuits with Mimosa Fried Chicken from Biscuit Head are sure to be star of your menu. Add some coleslaw and a poached egg and guests will be asking for seconds! The Classic Cathead Biscuit This is our favorite biscuit recipe and the main recipe we use at Biscuit Head. In other words, if you walk in and order a biscuit, this is what you’ll get! The “secret” recipe was learned over time from years of baking biscuits and tweaking the method and ratios to make it just right. For us, this cathead is pure perfection. We love the soft, pillowy center offset by the crunchy, golden exterior. Use it as a base for a piled-high biscuit sandwich or break off a piece to use as the perfect scoop for gravy or other goodies on your plate. Ingredients 2 ½ cups all-purpose flour (we use White Lily brand) 2 ½ cups cake flour (we use King Arthur brand) ¾ teaspoon kosher salt 1 tablespoon baking powder 8 tablespoons (1 stick) butter, chilled and cubed 2 cups whole buttermilk Preheat your oven to 375°F, making sure you have one of the racks in the middle of the oven. Grease a baking sheet or cast-iron skillet (pan spray works fine). In a large mixing bowl, combine both kinds of flour, the kosher salt, and the baking powder. We strongly recommend sifting the dry ingredients to combine them. Snap in the butter (see Note below). Add the buttermilk and stir very gently to fold it in. Take care not to overmix! Scoop the dough into your pan or skillet, making sure to keep the dough scoops right next to each other on the pan. We use a large ice cream scoop whether we’re at the restaurant or at home. Bake the biscuits for 20 to 25 minutes, or until they are golden brown and fluffy. Note: Why do we blend in butter this way? Well, as the biscuit dough cooks and the butter melts inside the dough, steam is released from the fat in the butter. This steam, and the fat’s ability to produce it, helps the biscuit dough rise and also gives the biscuit its signature flakiness, lightness, and moisture. If you skipped the intro to this section, turn back to page 25 for more Mimosa Fried Chicken This is it: the secret recipe for our fried chicken. While many think of chicken breasts when it comes to fried chicken, we say you can’t beat the chicken thigh. It is a more tender, moist, and flavorful cut—though if you really want to, you can substitute breast meat in this recipe. We source our meat locally and suggest you do the same. Antibiotic- and hormone-free chickens that have been raised the right way make a difference! As for the brine, don’t skip it. That’s the secret to infusing extra flavor and juiciness into the meat. Ingredients FOR THE BRINE: 2 tablespoons kosher salt 3 tablespoons sugar 2 teaspoons ground coriander 1 bay leaf 2 cups water 2 teaspoons paprika 1 teaspoon curry powder 2 cups orange juice ¼ cup champagne FOR THE CHICKEN: 4 large boneless skinless chicken thighs 1 quart vegetable oil (or however much it takes to fill your fryer) 2 cups Biscuit Head Dredge (see sidebar on page 94) Mix together all of the ingredients for the brine. Stir until the salt and sugar are dissolved, then place the chicken into the brine and set covered in the fridge overnight. The next morning, it’s time to pull out that chicken and fry it up! As a wise man once said, “Chicken ain’t chicken ’til it’s fried.” In your home fryer or a pot large enough to safely deepfry, preheat your oil to 335°F. While your oil is heating up, remove the chicken from the brine and shake off any excess liquid. Completely coat the chicken in the dredge by shaking the thighs in a doubled-up disposable plastic grocery bag. This is the best way to do it at home, because your hands stay clean, and you can just throw the bag away when you’re done. Let the chicken thighs rest for 3 minutes in the dredge bag, then give them one more good shake in the dredge to make sure that they’re fully coated. Now they’re ready to fry. Carefully place each piece of chicken into the hot oil and fry away. Cooking for about 10 minutes should get the chicken right where you want it. You are looking for a nice golden crust and an internal temperature of 162°F. Remove the chicken from the oil and place on a wire rack to rest a few minutes—serve it while it’s hot! Note: This recipe (and just about any deep fryer recipe) can also be cooked in a cast-iron skillet on the stove top. We recommend using lard if you go this route. Use enough so that the lard comes up at least halfway on what you’re cooking—the goal is to flip just once. Biscuit Head Dredge Use this to coat anything savory that you want to fry. 8 cups all-purpose flour ¼ cup salt 1 tablespoon garlic powder 1 tablespoon ground smoked paprika ½ tablespoon ground cayenne pepper 2 teaspoons freshly ground black pepper Sift everything together and mix well. Store in an airtight container for up to 1 year. Buy from an Online Retailer US: UK: Learn the secrets for making the best breakfast, lunch, and everything in between. At Biscuit Head, people line up around the block for the pillowy Classic Cathead Biscuit, mile-high biscuit sandwiches, and addictive sides. Now you can impress your family and friends with the same recipes at home! Start by finding your favorite biscuits. In addition to the iconic classic, you’ll find the best Gluten-Free Biscuit ever, the crowd-pleasing Beer City Biscuit, and more. Then top them with a crazy good selection of gravies, preserves, honeys, and butters. You can also go big and stack biscuit sandwiches like Mimosa Fried Chicken with Sweet Potato Chai Butter and Sriracha Slaw. If you’re skipping the meat, try the Fried Green Tomatoes with ChevreDressing, Collards Callaloo, Okra Hush Puppies, or Quinoa Scramble. For dessert – because brunch should always end with dessert – whip up Biscuit Donut Holes with Lemon Curd, Biscuit French Toast, or Chocolate Biscuit Bread Pudding. Whether you’re an adventurous eater or just after a picture-perfect brunch spread, Biscuit Head has what you crave. Share article facebook twitter google pinterest If you have any comments on this article please contact us or get in touch via social media.