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1
Begin with the jalapeno honey.
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2
Slice the jalapeno pepper and remove the seeds.
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3
In a small saucepan add the seeds and water and bring to a boil.
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4
Once boiling add the sliced pepper to the water and let it simmer for about 7 minutes.
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5
Remove from heat and let it cool before adding the black pepper.
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6
Once cool strain the water into a canning jar.
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7
Add the honey and stir until you have a thick texture.
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8
Set aside.
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9
The chicken begins with a wet buttermilk marinade followed by a dry batter and then the you fry it.
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10
Season your chicken with salt and pepper and lay them in a baking dish with high sides (like a 9x12 dish).
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11
In a medium sized bowl combine the buttermilk, hot sauce, and some more pepper and pour it evenly over the chicken.
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12
Cover and refrigerate for at least 3-6 hours.
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13
When the chicken is done marinating, make your biscuits.
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14
For baking your biscuits preheat the oven to 365 F. Line a baking tray with parchment paper.
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15
In a large bowl mix together your dry ingredients (flour through baking soda) and cut in the cubed butter making sure to leave the cubes intact.
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16
Once your oven is ready, slowly add the buttermilk a quarter at a time.
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17
With a spatula you want to fold the dough, never pressing or kneading into it too hard.
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18
You want the consistency of the dough to be sticky but not wet and runny.
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19
Using a spoon, scoop out the dough in a uniform circular shape and place onto the baking sheet with each dollop about two inches across.
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20
When you scoop it onto the pan make the dough in the shape of tall peaks rather than spreading it into larger, flatter circles.
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21
With a squeeze bottle dash a squirt of heavy cream over each biscuit and then place in the oven.
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22
Cook for about 14-18 minutes until the biscuits have golden crumbs and are flaky.
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23
Id suggest serving immediately while theyre perfectly warm, but they can sit if necessary.
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24
Once youre ready to cook your chicken add the canola oil to a large pot and heat it to a temperature of 325 F. I would highly encourage getting a mini deep fryer if you find yourself in the kitchen often.
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25
Theyre inexpensive and really easy to use.
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26
In a separate dish combine the flour, Old Bay seasoning, cornstarch, and salt and pepper.
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27
Remove the chicken from the buttermilk mixture and let the excess drop off.
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28
Coat each piece of chicken with the flour mixture, lightly shaking off the excess.
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29
Working in batches add the chicken to the hot oil and fry for about 8-10 minutes, or until golden brown and cooked through.
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30
Drain the pieces on paper towels and serve immediately.
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31
Serve the chicken with biscuits and the jalapeno honey.
