Chef Nina Compton Hot Fire Chicken & Biscuit Sliders Recipe – Compere Lapin | New Orleans, LA

Compere Lapin

Hot Fire Chicken & Biscuits
Chef Nina Compton

Yield: 6 servings

Hot Fire Chicken Buttermilk Brine

6 ea Boneless chicken thighs with skin
1 qt Buttermilk
2 ea Shallots; julienned
10 cloves Garlic; smashed
1 bunch thyme
4 tbsp Calabrese Chili Puree
4 tbsp Jerk Spice (*recipe below)
1 tbsp Chili Flakes
6 tbsp salt

*Jerk Spice Mix

6 tbsp Cayenne Pepper
2 tbsp Dark Brown Sugar
1 tsp Chili Powder
2 tsp Garlic Powder
2 tsp Onion Powder
1 tbsp Paprika
1 tsp Allspice
1 tsp Cinnamon
1 tsp Ginger

For Frying:

2 cups Flour
16 oz Canola Oil

Method: Combine all the dry ingredients and then add the remaining ingredients. Brine the chicken overnight. Remove the chicken, dredge in flour and fry at 350 degrees for 6-8 mins, depending on the size of the thigh. In a medium-size mixing bowl, place the hot fire sauce (*recipe below) and evenly coat the chicken.

*Hot Fire Chicken Sauce

Wet Ingredients:

1 qt Original Franks Red Hot
25 g Red wine vinegar
250 g H2O

Dry Ingredients:

15 g Brown Sugar
5 g Nutmeg
6.25 g Ginger
125 g Paprika
62.5 g Cayenne Pepper
12.5g Onion Powder
12.5g Garlic Powder
6.25 g Cinnamon

Method: Mix together wet ingredients in a large container. Add the dry ingredients. Mix together and store until ready to use.

Biscuits
Yield: 6 biscuits

1 Tbs+ ½ tsp Baking Powder
1 tsp Sugar
½ tsp Salt
2 cups All-Purpose Flour
2 ½ oz Butter, chilled and cubed
1 Cups Buttermilk

Method: Combine all the dry ingredients together, using your hands incorporate the butter breaking it up into the size of a cranberry, slowly add the buttermilk, and mix until incorporated. Wrap the container and chill for 30 mins. Place on a floured surface and roll the dough out to 2 ½ inch thickness and cut into 2 ½ by 2 ½ inches, then bake at 375 for 15-18 mins.

To Plate: Cut biscuits in half. Place 1 piece of chicken on each biscuit. Top chicken with B&B pickles. Serve and enjoy.

Zulma Torres

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