Mom's Chicken-in-a-Biscuit

Chicken:

1 chicken, cut-up (3 pounds)

1 onion, quartered

4 celery stalks, halved

Seasonings (bay leaf, salt & pepper, simon & garfunkel)

10 cups water

Biscuit:

2 cup flour

1 tsp salt

1 1/3 cup milk

4 eggs

2 tbs cooking oil

Oil for deep frying

I always make a lot of this. The biscuit wrapped chicken makes for a great snack to grab from the fridge, or to pack into your lunch the next day.

Bring chicken to a boil. Reduce heat to a simmer for 30-40 minutes. Chicken should be cooked through and starting to draw off the bone. Remove chicken, rinse, and let cool. Separate all the meat from the bones, the pieces should be varying in size from bite-size up to larger tenders.

Mix all the biscuit ingredients together a

nd add a shot of water. Fold in the chicken pieces.

Put a layer of brown paper bag (or paper towel) on a rimmed cookie sheet and warm the oven to about 250

Pour oil into deep frying pan, about 1 ½ inches deep. Heat oil to point where a piece of bread will sizzle when pl

aced in the oil. Using a large spoon (I use one that holds about ¼ cup water), remove a portion of batter and chicken and pour from spoon into the hot oil. The size of the portions depends on how you like the finished product. Some people like just one large tender in the biscuit, I tend to like a lot of smaller s

craps mixed together. An assortment makes for a good presentation at the table. Fill the pan, but don’t crowd the portions. I’ll usually do four or five at a time.

Once the batter sets in the oil, nudge it to make sure it’s free of the bottom of the pan and is slightly floating. When golden brown on the bottom, use tongs to turn them over to finish cooking to golden brown. Remove from oil and place in oven on cookie sheet to drain and stay warm.

Traditionally, chicken-in-a-biscuit is served warm with mashed potatoes, corn, and cranberry jelly. I also mix up a honey-mustard sauce using Goulden’s brown mustard and dry mustard powder. Sweet chili sauce also makes a nice condiment.