The Franklin

Recipe courtesy Denver Biscuit Co.
Show: Eat St. Episode: Made in Manhattan
TOTAL TIME: 24 hr 55 min
Prep: 20 min
Inactive Prep: 24 hr
Cook: 35 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

CAJUN BUTTERMILK CHICKEN:
  • 3/4 cup buttermilk
  • 1 tablespoon Cajun spice mix
  • 1 1/2 teaspoons cayenne pepper
  • 2 eggs
  • 4 boneless, skinless chicken breasts (6 ounces each)
  • Oil, for deep-frying
  • All-purpose flour, for dredging
  • Salt and coarsely ground black pepper
BISCUITS:
  • 2 1/4 cups all-purpose flour, plus more for the work surface and tools
  • 1/2 cup cake flour
  • 2 tablespoons sugar
  • 1 1/2 tablespoons baking powder
  • 1 tablespoon salt
  • 2 cups (4 sticks) frozen unsalted butter, plus more for the pan
  • 1 1/4 cups buttermilk
  • 1 cup plain yogurt
  • 3 eggs
SAUSAGE GRAVY:
  • 3 1/3 pounds/1 1/2 kg breakfast sausage blend
  • 8 cups whole milk
  • 1 cup (2 sticks) butter
  • 1 1/2 onions, chopped
  • 1 tablespoon chopped garlic
  • 4 cups all-purpose flour
  • Salt and freshly ground pepper
  • Peppered bacon, cooked
  • Sliced cheddar
recipe tools

Directions

For the chicken: Mix together the buttermilk, spice mix, cayenne and eggs until blended.

Clean and trim the chicken breasts, then pound with a meat tenderizer until they are the same thickness throughout the breast. Place in the buttermilk mixture and marinate in the refrigerator for 24 hours.

Heat the oil in a deep-fryer to 350 degrees F.

Dredge the chicken in a mixture of flour, salt and pepper. Fry for 2 to 3 minutes.

For the biscuits: Preheat the oven to 350 degrees F using the convection setting or 375 degrees F without convection.

Mix together 2 cups all-purpose flour, the cake flour, sugar, baking powder and salt. Sift into a bowl. Grate the frozen butter into the dry mix. Gently mix in the butter with your hands.

Mix together the buttermilk, yogurt and eggs.

Using a stand mixer fitted with the dough hook attachment, mix the dry ingredients and butter on medium speed. Add the buttermilk mixture and continue to mix for 75 seconds. During this time, gradually add the remaining 1/4 cup all-purpose flour to prevent the dough from sticking to the bowl.

Place the dough on a lightly floured surface. Roll out the dough with a rolling pin so that the entire area of dough is the same thickness. Fold one side in, and then the other side over that and roll out again. Repeat 4 to 6 times.

Roll out the dough a final time to about 3/4-inch thick. Cut biscuits out of the dough with a 2-inch biscuit cutter, making sure to flour the cutter each time so it doesn't stick. Place the biscuits on a buttered and floured sheet pan. Bake for 18 minutes in a convection oven, or 25 minutes in a regular oven.

For the gravy: Brown the sausage in a large pot over medium-high heat.

Meanwhile, heat the milk in a separate pot on low to use later.

Drain off the fat from the sausage and reserve the fat. Return the sausage to the pot.

In a third pot, combine the sausage fat, butter and onions and cook over medium heat for 5 minutes. Add the garlic and cook for 2 to 3 minutes. Add the flour, salt and pepper. Cook until the butter is completely melted. Add the hot milk gradually, and whisk constantly until smooth.

For each serving, place a piece of chicken on a broiler-safe plate and top with 1/2 slice bacon and a slice of Cheddar. Broil for 1 minute, long enough for the cheese to melt over the chicken and bacon.

Cut a biscuit in half and place the chicken, bacon and cheese on the bottom half of the biscuit. Ladle 3/4 cup sausage gravy over the chicken. Top with the other half of the biscuit.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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