Chicken and biscuits are simply delicious by themselves, but topped with warm blueberry compote, drizzling with sweet honey will have the tastebuds doing summersaults in your mouth.
Sometimes you can combine different recipes to create another meal. It is sort like going through your walk in closet to mix and match different outfits. Checking to see what looks good together except, it's more like what taste good together. This recipe combines three different recipes Blueberry compote, Crispy Chicken nuggets, and Quick and Easy Buttermilk Biscuits. It's the perfect combination, chicken, biscuits, and blueberry compote.
Quick Tip
Biscuits
1. Use frozen butter when making your biscuits it allow pillars of air pocket keeping the biscuit light and airy.
2. After you cut out the biscuits set them in the freezer for about 10 minutes to allow them to set up before baking.
3. To save time for the next meal. Batch your biscuits with freezer bags, date and set them aside in the freezer. You will be all set for the next meal. They can be stored in the freezer in an airtight freezer bag up to 3 months.
Blueberry compote
Using an airtight freezer bag freeze any leftover compote and use it in smoothies
You can also use compote over your pancakes or waffles top with cool whip or whip cream.
Chicken Nuggets
Preseason your chicken in advance and batch them for meals in an airtight freezer bag. Thaw out 24 hours for the next meal. Batter and fry and bake in the oven. They can be stored up to 3 months. Be sure to date your freezer bags.
Ingredients Chicken & Blueberry Compote Biscuits
Preheat oven to 475° F
Cut frozen butter in cubes. Combine the cubed butter and self rising flour.
Slowly mix in buttermilk until it is blended well. Place on a floured sheet. Knead into a ball.
Add flour to the rolling pin to ensure it doesn't stick to the dough.
Trifold the biscuit dough.
Once the biscuit dough is trifold, roll again and cut biscuit with a biscuit cutter or you can you a glass.
Place the biscuit dough on a cookie sheet rack and set in the freezer for 10 minutes to allow it to set up.
Bake the biscuits for 12-14 minutes or until golden brown. Brush with melted butter.
Clean and cut the chicken into 2 inch nuggets. Using a zip lock bag add half of all the seasoning and all the soy sauce for your marinating sauce. Marinate in the fridge for 3 hours.
Add the remaining seasoning the bread flour. In a second bowl add the bread flour, sugar, baking powder, cornstarch, and water to create a sludge.
Heat the cooking oil to 320°F , you want the chicken to cook on the inside and golden brown on the outside.
Place each nugget on a cookie sheet rack to drain any excess grease.
Add blueberries to a medium sauce pan over medium to high heat.
Add granulated white sugar and lemon juice. Stirring frequently until sugar dissolve and blueberries begin to thicken.
Add in ginger and cinnamon at the end so it doesn't cook off but is bright and warm in the compote. Serve over chicken and biscuit.
Bon Appetit, ENJOY!
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