Taste Buds: Crispy Fried Chicken and Buttermilk Biscuits

MINNEAPOLIS (FOX 9) - Stephanie Hansen visits her favorite fried chicken spot – Bull’s Horn Food and Drink in Minneapolis – where Chef Doug Flicker is serving up homemade dill pickle fried chicken in a classic dive bar setting.

Back in her kitchen, Stephanie fries up her own crispy chicken with creamy cucumber salad and welcomes special guest Jason Matheson for his famous southern-style biscuits.

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Creamy Cucumber Salad

Ingredients:

• 2 medium cucumbers, thinly sliced
• 2/3 cup thinly sliced red onion (about 1 medium red onion)
• 1/2 cup sour cream
• 1 tsp white wine vinegar
• 1 Tbsp lemon juice
• 1 tsp granulated sugar
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp chopped fresh dill

Instructions are available in the video above and here.

Crispy Fried Chicken with Dill Pickle Brine

Ingredients:

• 3 lbs chicken, cut into 8 serving pieces
• 2 cups buttermilk
• 1 cup pickle juice brine
• 8 dashes Tabasco
• 2 cups all-purpose flour
• 1 Tbsp kosher salt
• 1 Tbsp freshly ground black pepper
• 2 tsp cayenne pepper
• 1 Tbsp smoked paprika
• 1 tsp dried sage
• 1 qt vegetable oil or vegetable shortening

Instructions are available in the video above and here.

Jason Matheson’s Southern-Style Biscuits

Ingredients:

• 2 cups White Lily self-rising flour
• 1 tsp salt
• 1 tsp sugar
• 2 sticks chilled unsalted butter, plus 2 Tbsp reserved
• 2 cups buttermilk
• 1/4 cup Half and Half, for brushing over unbaked biscuits

Instructions are available in the video above and here.