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crispy pecan chicken and sweet potato biscuit sandwiches

January 12, 2012

This. Was. DELICIOUS. Seriously, guys, it’s like two months later and I can still taste how awesome this dinner was. I made it on a whim, picking up a sweet potato at the grocery store on my way home from school, and I’m so glad I did.

Two halves of a sweet, spicy, pillowy, flaky biscuit smooshing hot, crunchy, peppery chicken. I mean, is there really any way to lose here? (Ignore the butter-per-biscuit calculation, please. Resist the urge. With biscuits, there is no winning that game.) Fantastic dinner in one fun little package!

Crispy Pecan Chicken and Sweet Potato Biscuit Sandwiches
2 cups all-purpose flour
2 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 cup mashed roasted sweet potatoes (about 2 sweet potatoes) [to roast, prick skin several times with a fork and bake at 400 degrees on a rimmed baking sheet lined with foil for 45 minutes]
1/3 cup buttermilk
3/4 cup pecans, pulsed in a food processor until finely ground
3/4 cup panko
1 1/2 teaspoons paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon salt
1/4 cup all-purpose flour
3 large boneless, skinless chicken breasts, cut in half lengthwise and again in half the other way
2 large eggs, beaten

1. To make the biscuits, heat oven to 450 degrees. Pulse flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt in a food processor to combine. Add butter pieces and pulse several times to form coarse crumbs. Mix mashed sweet potatoes and buttermilk together in a large bowl, then stir in flour  mixture. Knead the dough together a few times until it forms a ball, being careful not to overknead the dough. Place the dough on a lightly floured surface and roll 1/2-inch thick with a floured rolling pin; using a 3-inch round cup or cookie cutter, cut out 12 biscuits. Place biscuits on a parchment paper-lined cookie sheet and bake for 10 to 12 minutes, until golden brown.
2. For the chicken, heat oven to 350 degrees. Mix ground pecans, panko, paprika, cayenne, and salt in a shallow pan. Put the flour in a plate and lightly dredge both sides of the chicken in it. Place the beaten eggs in a shallow bowl and dredge both sides of the floured chicken in the eggs. Finally, place chicken pieces in the pecan mixture to coat on all sides. Place coated chicken on a large greased cookie sheet and bake at 350 degrees for 20 minutes, or until the chicken is cooked through and no longer pink in the middle.

Source: Cake, Batter, and Bowl

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