Buffalo Chicken Biscuits

Homemade buttery biscuits and fried chicken, covered in Chicken and Waffles buffalo sauce. AMEN.

4 boneless chicken thighs or breasts (If using breasts, make sure to split in half so it’s not too thick)
1-2 Cups flour (enough to coat your chicken)
2 Tbsp cajun seasoning, or any seasoning you'd like
Salt & pepper, to taste
2 eggs
Frying oil, we like peanut, corn or canola
Blonde Beard’s Chicken & Waffles

Preheat oven at 450° with rack in the middle.
Put buttermilk in the freezer for 10 minutes.
Melt 8 Tbsp of butter.
Whisk together dry ingredients.
Mix butter and buttermilk - Cold buttermilk will create small chunks of butter in mixture. This is what you want!
Combine wet and dry ingredients. Dough should be dry and pull away from the bowl. If it's not dry enough, add flour 1 Tbsp at a time.
Move Dough to a well floured surface.
Knead 5-6 times.
Roll dough out to be ½" - 1” tall.
Cut dough with 4” biscuit cutter.
Place biscuits on parchment paper lined cookie sheet, at least 1” apart.
Brush tops with remaining 1 Tbsp melted butter.
Bake for 8-15 minutes until the tops are golden brown and crispy.
Makes 4-5 x 4” biscuits.

Mix seasonings with flour. We like a lot of salt and seasoning.
Coat Chicken in flour, let rest in the refrigerator as long as possible. We usually let it rest for a few hours.
Preheat oil in a large, deep skillet.
Dunk floured chicken into egg, then back into more flour.
Fry at medium high heat for 6-8 minutes per side, until crispy golden brown.
Remove from oil, let cool on paper towels.
Cut biscuit in half, add fried chicken to bottom half.
Pour generous amount of Blonde Beard's Chicken & Waffles on top of chicken.
Add toppings to chicken. We like pickles, shaved red onion and bleu cheese crumbles. Also delicious plain!