Cruze Farm Buttermilk-Brined Fried Chicken Biscuit with Vol Sauce

Matt Gallaher • Knox Mason

For the biscuits:

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

6 tablespoons cold butter

1 cup Cruze Farm buttermilk

For the chicken:

1 1/2 cup Cruze Farm buttermilk

1/2 cup Tennessee Sunshine Hot Sauce

1 pound boneless, skinless chicken breast, cut crossways into 9-12 cutlets

2 cups all-purpose flour

2 teaspoons salt

1 tablespoon sugar

4 eggs

1 tablespoon heavy cream

2 cups Panko bread crumbs

Frying oil (we use peanut oil at the restaurant but canola or mixed vegetable oil will work as well)

For the Vol sauce:

1 cup Heinz ketchup

1/2 cup Each: French's yellow mustard, Hellman's mayonnaise, Heinz chili sauce, Sweet Baby Ray's Original BBQ Sauce

1 Tablespoon Bourbon Barrel Smoked Paprika (your favorite store brand will suffice)

To make the biscuits:

Preheat oven to 450 F. Combine all the dry ingredients in bowl of food processor. Pulse several times until butter is incorporated and achieves the texture of coarse meal. Break up any remaining lumps of butter with your fingers. Transfer to a bowl. Add the buttermilk to the dry ingredients. Fold in with wooden spoon, being careful not to overmix.

Turn dough onto baking sheet. Gently press down with floured hands to an even thickness of about half an inch. With a small knife, make one lengthwise indention in batter and two crosswise indentions, leaving a guide for easier cutting of biscuits when finished baking. (You may choose to make more indentions, depending what size biscuits you need.) Bake for about 15 minutes, rotating pan half way.

To fry the chicken:

Combine the buttermilk and hot sauces, and soak the chicken in the brine overnight (or 8 hours).

Drain chicken from brine. Mix the flour with the sugar and 1 teaspoon of the salt. In a separate bowl, whisk the eggs with the cream. In a third bowl, mix the bread crumbs with the rest of the salt.

Heat the oil to 350 F. Coat the chicken pieces in flour, then dip in egg wash, and finally coat with bread crumbs. Fry until golden brown and internal temperature of the meat reaches 160 F on an instant read thermometer. Drain on a paper towel-lined plate. Season each with a pinch of salt while still warm.

To make the sauce:

Whisk all ingredients to combine until well blended.

To assemble:

Split biscuits with a serrated knife, top with a piece of chicken and a generous dollop of Vol sauce. Replace biscuit top and serve immediately.​