Fried Chicken Biscuits with Salal Berry Jam

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Servings: 4
Prep Time: 35 MINS
Cook Time: 25 MINS

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Fried Chicken Biscuits with Salal Berry Jam

RANGER® Free Range Boneless Skinless Chicken Breasts

Step ONE

Combine buttermilk, Tabasco, salt and pepper in a resalable plastic bag; add chicken and refrigerate for 3 hours.

Step TWO

In a medium saucepan heat vegetable oil to 350°. In a bowl mix the flour with fresh thyme, salt and pepper. Remove the chicken from the bag and place the buttermilk mixture in a separate bowl.

Step THREE

Double dredge the chicken by coating it with the flour mixture and returning the milk mixture and coating it one more time with flour. Let rest for 15 minutes to help the flour coating stick to the chicken for frying.

Step FOUR

Drop the chicken into the hot oil and fry till golden brown and internal temperature reaches 165° remove from oil and drain on a paper towel lined plate. Sprinkle with salt and pepper. Split the biscuits in half and lay the chicken on the bottom half top with a large spoonful of Salal berry jam and the top half of the biscuit.

Salal berries come from the North West and are full of anti-oxidants. The jam can be found online at Amazon.

2	RANGER® Free Range Boneless Skinless Chicken Breasts
4	fresh baked flakey biscuits from your favorite recipe
6 oz	Salal Berry Jam (from the Oregon Coast)
1 cup	butter milk
1 tbsp	Tabasco sauce
1/2 tsp	kosher salt
3/4 tsp	fresh black pepper
Dredge
1 1/2 cup	flour
1/2 tsp	kosher salt
1/4 tsp	fresh ground pepper
	Vegetable oil for frying
1/2 tsp	fresh thyme

Step 1

Combine buttermilk, Tabasco, salt and pepper in a resalable plastic bag; add chicken and refrigerate for 3 hours.

Step 2

In a medium saucepan heat vegetable oil to 350°. In a bowl mix the flour with fresh thyme, salt and pepper. Remove the chicken from the bag and place the buttermilk mixture in a separate bowl.

Step 3

Step 4