Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter Recipe

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Fried Chicken and Biscuits with Pink Peppercorn-Honey Butter
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Ingredients
17
Count
Nutrition
1004
Calories
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Ingredients:

Directions:

  1. For pink peppercorn-lime honey: Place peppercorns in small skillet and stir over medium heat until slightly darker in color, about 2 minutes. Remove from heat and cool in skillet. Using mortar with pestle, coarsely crush peppercorns. Transfer peppercorns to small bowl. Mix in honey, lime juice, lime peel, and 1/4 teaspoon coarse salt. Let stand at room temperature at least 30 minutes before using. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before using.
  2. For pink peppercorn-honey butter: Whisk all ingredients in small bowl. Cover; chill. DO AHEAD: Can be made 2 days ahead. Bring to room temperature before using.
  3. For chicken: Whisk 4 cups buttermilk, 2 tablespoons coarse salt, and hot pepper sauce in large bowl. Add chicken; turn to coat and press to submerge. Cover and chill overnight. Drain and pat dry.
  4. Place rack on large rimmed baking sheet. Whisk flour and next 4 ingredients in another large bowl. Sprinkle chicken generously with salt and pepper. Divide flour mixture between 2 wide shallow bowls. Place 2 cups buttermilk in medium bowl between bowls of flour mixture.
  5. Dredge chicken, 1 piece at a time, in 1 bowl of flour mixture, then buttermilk, then in second bowl of flour, gently tapping off excess. Place on prepared rack and let airdry 30 minutes to 1 hour.
  6. Meanwhile, place another rack on another large rimmed baking sheet. Pour enough oil into heavy large pot to reach depth of 1 1/2 to 2 inches. Attach deep-fry thermometer to side of pot. Heat oil over medium-high heat to 280°F to 300°F. Working with 3 chicken pieces at a time, fry until deep golden brown and cooked through, adjusting heat to maintain oil temperature, 12 to 14 minutes per batch. Transfer to clean rack on baking sheet.
  7. Place 2 chicken pieces on each plate. Place biscuits alongside chicken. Serve with pink-peppercorn butter and honey.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1003.84 Kcal (4203 kJ)
Calories from fat 405.58 Kcal
% Daily Value*
Total Fat 45.06g 69%
Cholesterol 329.22mg 110%
Sodium 2598.15mg 108%
Potassium 823.32mg 18%
Total Carbs 90.46g 30%
Sugars 38.3g 153%
Dietary Fiber 4.84g 19%
Protein 57.72g 115%
Vitamin C 3mg 5%
Vitamin A 0.1mg 4%
Iron 5.5mg 31%
Calcium 297.7mg 30%
Amount Per 100 g
Calories 190.51 Kcal (798 kJ)
Calories from fat 76.97 Kcal
% Daily Value*
Total Fat 8.55g 69%
Cholesterol 62.48mg 110%
Sodium 493.07mg 108%
Potassium 156.25mg 18%
Total Carbs 17.17g 30%
Sugars 7.27g 153%
Dietary Fiber 0.92g 19%
Protein 10.95g 115%
Vitamin C 0.6mg 5%
Iron 1mg 31%
Calcium 56.5mg 30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23
    Points
  • 26
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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