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Chicken Biscuit of Your Dreams from Lola Covington

Words: Keith Frentz
Photos: Randy P. Schmidt

There’s nothing quite like a chicken biscuit for breakfast. For years, the best kind of chicken biscuit you could buy came from the gas station, or a mom-and-pop breakfast place that closed by 2:00 p.m. Now, the chicken biscuit seems to be everywhere, but a litle technique can take your chicken biscuit to the next level.

My favorite part of the chicken biscuit is the variety of flavor you can put into each one. All of the breakfast food groups are represented: something fried, bacon, something sweet, some bread, pickled vegetables. You can choose between chicken livers, if the full-flavor of liver is your thing, or chicken breast pieces when it comes to the chicken biscuit. What you want to ensure is rich, chickeny goodnes.

Loa Covington Chicken Biscuit Chefs to Watch

Where you should not compromise is on the cane syrup. Get the best you can, the flavor is just much better when you buy a good local cane syrup made in Louisiana. Your chicken biscuit will thank you, as will the people you’re serving.

We’ve included our recipe for biscuits here, but feel free to use store bought if you are short on time.

Chicken Biscuit
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  1. 2 pints chicken livers*
  2. 2 cups buttermilk
  3. 2 tablespoon hot sauce
  4. 1 quart peanut oil
  5. 4 cups all-purpose flour, divided
  6. 2 tablespoons salt
  7. 2 tablespoons ground black pepper
  8. 1 teaspoon dry yellow mustard
  9. 1 teaspoon garlic powder
  10. ½ teaspoon cayenne pepper
  11. 2 large eggs
  12. 2 cups milk
  13. 1½ cups cane syrup
  14. 3 tablespoons butter
  15. ⅓ cup Bourbon
  16. 1 small pinch red pepper flakes
  17. Large Butter Biscuits (recipe follows)
  18. Braised Purple Cabbage (recipe follows)
  1. Drain chicken livers and rinse. Combine buttermilk and hot sauce in a mixing bowl and whisk well. Add livers, tossing to coat; marinate at least 30 minutes.
  2. Pour oil in a cast-iron Dutch oven or heavy bottom metal pot and place over medium heat to preheat. Place a deep fry thermometer in the oil, latching it to the side of the Dutch oven. Reduce and increase heat as needed to maintain oil temperature at 350°F.
  3. In a mixing bowl, place 3 cups flour, salt, pepper, dry mustard, granulated garlic and cayenne pepper; whisk to combine and set aside. Place remaining cup of flour in a large shallow bowl. In another mixing bowl, beat eggs until pale, add milk and whisk well to blend. Set all three bowls next to each other near the stove. Drain livers and pat dry. While working in small batches, dredge livers in plain flour, tossing to coat well and shaking off any excess flour. Dip in eggwash and dredge in seasoned flour, coating well. Fry, in batches, 3 minutes on each side or until golden. Remove with a slotted spoon and drain over paper towels; keep warm.
  4. Combine cane syrup, butter, Bourbon and red pepper flakes in a small saucepan and stir. Warm sauce over medium-low heat until hot while stirring (do not simmer). Remove from heat, taste and adjust seasoning. Keep warm.
  5. To assemble, split biscuits. Using tongs, grab a small pinch of braised cabbage, letting excess liquid drain and place over the bottom half of each biscuit. Top with 2 to 3 chicken livers, drizzle with a small spoonful of warm Bourbon cane syrup and crown with biscuit top. Secure with a long wooden pick or skewer. Makes 1 dozen biscuit sandwiches (at the restaurant, we serve these with a slice of watermelon and house made pickles).
  1. *We successfully tested 2 pounds of chicken breast tenders, cut into 1-inch pieces, as a replacement for the chicken livers.
Chefs to Watch http://www.chefstowatch.com/
Chefs to Watch Chicken Biscuit


Large Buttermilk Biscuit for Chicken Biscuit
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  1. 3½ cups all purpose flour
  2. 2 tsp salt
  3. 2 tsp sugar
  4. 4 tsp baking powder
  5. ¼ tsp baking soda
  6. 2 sticks chilled salted butter
  7. 1 cup chilled buttermilk
  8. ½ stick butter, melted
  1. Preheat oven to 400ºF.
  2. Combine flour, sugar, salt, baking powder and baking soda in a large bowl; whisk well to blend. Using your fingers and working quickly, rub butter into dry ingredients until mixture is like sand in texture (this step can be prepared in the food processor). Make a well in the center and slowly pour in the chilled buttermilk and incorporate by hand just until dry ingredients have moistened (do not over mix). If biscuit dough is too dry, add an additional tablespoon or two of buttermilk. Cover dough with a damp towel and chill at least 30 minutes.
  3. Turn out dough onto a floured surface and pat down into a large circle. Using a rolling pin, roll dough out to a thickness of 1-inch. Cut dough into biscuits using a 3-inch round cutter and place ½-inch apart on a lightly greased oven sheet pan; brush with melted butter. Bake at 400ºF for 20 to 25 minutes or until golden. Makes 1 dozen biscuits.
Chefs to Watch http://www.chefstowatch.com/

Keith Frentz Chefs to Watch Chicken Biscuit

Braised Purple Cabbage for Chicken Biscuit
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  1. 1 medium-sized purple cabbage head
  2. ½ pound smoked bacon, chopped
  3. 1 large yellow onion, chopped
  4. 4 garlic cloves, minced
  5. ½ cup sugar
  6. ¼ teaspoon salt
  7. ¼ teaspoon ground black pepper
  8. 1 bottle dark beer
  9. ¼ cup cane vinegar
  1. Rinse red cabbage; cut in half and remove and discard core. Cut each half into ¼-inch slices and set aside.
  2. Place chopped bacon in a large saucepan over medium-low heat; sauté 10 to 15 minutes. Once browned, drain, separating bacon and bacon grease; set aside. Return 2 tablespoons bacon grease to skillet and add onion and garlic; sauté 5 minutes. Add browned bacon and add sugar, salt and pepper; stir well. Add a hand full of sliced red cabbage and toss in the hot mixture in the skillet for 1 minute or until wilted, repeat with remaining cabbage. Add beer and cane vinegar; bring to a low boil, reduce heat to low and simmer 25 to 30 minutes or until cabbage is folk tender, while stirring often.
Chefs to Watch http://www.chefstowatch.com/

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