|Copyright, Doug Kapustin Photography, 2014|
1 Tbsp. ground red pepper
1½ teaspoons ground chipotle chile pepper
1½ teaspoons garlic powder
1 ½ teaspoons dried crushed red pepper
1 ½ teaspoons ground black pepper
¾ teaspoon salt
½ teaspoon paprika
2 pounds skinned and boned chicken breasts
2 cups buttermilk
3 bread slices, toasted
1 cup all-purpose flour
1. Combine first 7 ingredients in a small bowl; reserve half of spice mixture. Cut chicken into 1-2 inch pieces. Place chicken in a medium bowl, and toss with remaining spice mixture until coated. Stir in buttermilk; cover and chill 24 hours.
2. Tear bread into pieces, and place in a food processor with reserved spice mixture. Process until mixture resembles cornmeal. Stir in flour. Remove chicken pieces from buttermilk, discarding buttermilk. Dredge chicken in breadcrumb mixture.
3. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry chicken, in batches, 6 to 7 minutes on each side or until golden brown and done. Drain on a wire rack over paper towels. Sprinkle with salt to taste. Serve warm or cold.
Pimento Drop Biscuits1½ cups Bisquick Baking Mix
½ cup whole milk (a little extra if too goopy)
1 teaspoon dried parsley flakes
¼ cup (1- 2-ounce jar) chopped pimento, drained
¾ cup (3 ounces) shredded cheddar cheese
Preheat oven to 415 degrees. In a large bowl, combine baking mix, milk and parsley flakes. Stir in undrained pimento and cheddar cheese. Drop by tablespoonful onto an ungreased baking sheet to form 16 biscuits. Bake for 10 to 15 minutes or until golden brown. Place baking sheets on a wire rack and let set for 5 minutes.
Original recipes (before modifications) found at following links: