F$&! you, ChefSteps

I suppose you'll say something like "we didn't know this would happen" or "it's not our fault, we swear." But it is your fault, and now I'll be fat forever.

ChefSteps buttermilk biscuits, knock-off Chick-fil-a (thanks to imgur), and pickles.

I can die fulfilled, and considering the fat content, I just might...

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T__2156

I've been wanting to try that chicken recipe for a year or so just because the comic is awesome. How'd it taste? And how did it... texture?

Loving your brown-brown breading.

ETA: link to the author's site: http://bit.ly/1raLTYh

Seth_Ratner_91225

The taste is awesome. Its not a dead ringer for Chick-fil-a, but still very close. The breading just doesn't get the same texture. Honestly, I like the home version a bit more because you can use thicker chicken, and I prefer the thinner coating. The pickle juice marinade is the true secret, though.

I recommend pounding the chicken flat (not chicken fried steak-thin, just enough to get a somewhat uniform thickness) before putting it in the pickle juice. The flatter chicken cooks quicker, evenly, and actually fits in a sandwich. We actually cut them in half after marinating to make a more manageable sammich. The beaten surface also seems to absorb more pickle flavor.

The the biscuits, while great on their own, explode when used as a sandwich. We didn't even make it to the dinner table... ate them right over the stove.

Jess_Voelker_90708

This looks amazing. Any troubleshooting with the biscuits, or did everything go smoothly?

Tim_Salazar_36007

http://www.youtube.com/watch?v=H-VIYatMIq8&list=UUxD2E-bVoUbaVFL0Q3PvJTg

Seth_Ratner_91225

Thanks, Jess. The biscuits were good by their own right, but the butter flavor really exploded when combined with the fried chicken.

This was my first attempt at making biscuits, some mistakes were made. I ended up having to turn the dough more than called for by the recipe, since there was still a good bit of unincorporated flour after 18 turns. I think this is because I didn't spend enough time cutting the flour into the butter.

Grating the butter was its own new experience. First off, rather than cutting off a 170g piece of butter and grating it, I'll grate a piece twice that size and stop when I've reached 170g. Running a small piece of slippery butter through a grater was a choice between going slow and letting the other shavings soften or going fast and adding the zest of 5 fingertips to the recipe. Grating into a bowl similarly required me to choose between hovering the grater above the bowl and going slow due to a lack of resistance, or using the bowl to anchor the grater and going fast, but crushing some of the shavings.

Next time I think I'll use a small plastic cutting board, coat it with a small amount of the flour mixture (to keep the measurements true), then weigh it as a baseline. Then I can press the grater against the board and grate very fast from a whole block of butter, weighing it until I get to 170g+baseline. The flour should keep the cutting board from grabbing the butter, and the flat surface should help avoid crushing.

The egg wash didn't evenly brown the biscuits either, but I'm not sure if that's because there was too much or too little.

Next time I'll cut to 2" x 2" squares and make chick-fil-a sliders.