Sweet and Spicy Chicken Biscuit

    This dish is great for an appetizer or a light meal. With that being said, let me get on my little soapbox for a second.  While I do realize a lot of people who are following a paleo lifestyle would consider it a sin to crave something that is "salty and sweet" or "spicy and sweet", I tend to love food.  I am much more cautious of what I am putting in my body these days, but I don't want to lose that passion and creativity I feel while in the kitchen.  I do not believe that I am any less healthy than the next guy trying to straighten out my gut and overall health nor do I believe that I am "missing the point" of all of this for creating such a dish.  Life is way too short to be by the book all of the time!  So... now that that is out of the way...
   My Sweet and Spicy Chicken Biscuits are exactly that, sweet from the honey and spicy from paprika, cayenne, and a homemade spicy mustard.  If you have not tired my Almond Flour Biscuits yet, they are similar to cornbread, a southern bread staple.  Wow your friends at your next get together with this as an appetizer or pair it with a small salad or great bowl of soup and you have the perfect lunch!

Sweet and Spicy Chicken Biscuit
written by Rebecca Lane
makes 12 chicken biscuits


Ingredients:

• 12 Almond Flour Biscuits
• *6 Boneless Skinless Chicken Thighs
• 2 TBSP Smoked Paprika; divided
• 1 TBSP Garlic Powder
• 1 TBSP Onion Powder
• 1 cup Coconut Milk
• 1 TBSP Apple Cider Vinegar
• 1/4 cup Almond Flour
• 3 TBSP Arrowroot Powder
• 1/4 cup Coconut Oil
• 1/4 cup Olive Oil
• Cayenne depends on desired heat - 1 TBSP=mild, 2 TBSP=getting there, 3 TBSP=hot, 4 TBSP= super hot
• 3 TBSP Honey

Homemade Spicy Mustard

• 2 garlic clove
• 2 TBSP Mustard Seeds
• 1/4 cup Apple Cider Vinegar
• pinch of Sea Salt

Here's what ya do:

• Make the Almond Flour Biscuits.  Recipe found here.
• mix 1 tbsp smoked paprika, 1 tbsp. garlic powder, and 1 tbsp. onion powder in a small bowl.

• Season both sides of chicken thighs with seasoning blend.  Place seasoned chicken on a plate or platter and return to the fridge to marinade for at least 2 hours (the longer the better though!).
• In a medium bowl mix coconut milk and vinegar.  Let stand for 5 minutes.  (This will give it a buttermilk type texture and taste)
• Add almond flour, arrowroot powder, and 1 tbsp smoked paprika to milk mixture.  Stir until well combined

• Melt Coconut Oil on medium heat in a cast iron skillet.
• Submerge your chicken thighs one at a time in the milk mixture until well coated.  Transfer immediately to the hot coconut oil and begin frying.  Don't overcrowd the pan!  I only put 2 thighs in at a time.
• Fry each thigh for 8 minutes on each side or until internal temp reaches 165.
• Remove chicken to paper towel to drain off excess oil.
• Mix olive oil and desired amount of cayenne pepper on a plate.

• Roll fried chicken in cayenne/oil mixture. 
• Dust each thigh with the remainder of the "marinating" seasoning blend

To make the Homemade Spicy Mustard, simply pulse all ingredients in a small blender or food processor.

To assemble, slice open a biscuit and half chicken thighs.  Spread mustard on one side and top with chicken.  Drizzle honey on top of chicken.  Enjoy!

 

* If you do not like thighs you can substitute for 3 chicken breasts (cut into 4 pieces each).

** The chicken isn't all that great the next day, so either cut the recipe in half or throw a party if you don't have enough mouths at home that will consume this all at one time.