These spicy chicken biscuits are meant to be enjoyed with a cold beverage in hand. They come to us courtesy of Nina Compton, St. Lucian native and Chef/Owner of Compère Lapin, 535 Tchoupitoulas in the Warehouse District. Compton adds a Caribbean twist to classic Souther chicken biscuits with Jerk seasoning and allspice.

Hot Fire Chicken Buttermilk Brine
6 ea boneless chicken thighs with skin
1 qt buttermilk
2 ea shallots; julienned
10 cloves garlic; smashed
1 bunch thyme
4 tbsp calabrese chili puree
4 tbsp jerk spice (*recipe below)
1 tbsp chili flakes
6 tbsp salt

*Jerk Spice Mix
6 tbsp cayenne pepper
2 tbsp dark brown sugar
1 tsp chili powder
2 tsp garlic powder
2 tsp onion powder
1 tbsp paprika
1 tsp allspice
1 tsp cinnamon
1 tsp ginger

For Frying:
2 cups flour
16 oz canola oil

Method: Combine all the dry ingredients and then add the remaining ingredients. Brine the chicken overnight. Remove the chicken, dredge in flour and fry at 350 degrees for 6-8 mins, depending on the size of the thigh. In a medium size mixing bowl, place the hot fire sauce (*recipe below) and evenly coat the chicken.

*Hot Fire Chicken Sauce

Wet Ingredients:
1 qt original franks red hot
25 g red wine vinegar
250 g h2o

Dry Ingredients:
15 g brown sugar
5 g nutmeg
6.25 g ginger
125 g paprika
62.5 g cayenne pepper
12.5 g onion powder
12.5 g garlic powder
6.25 g cinnamon

Method: Mix together wet ingredients in a large container. Add the dry ingredients. Mix together and store until ready to use.

Biscuits
Yeild: 6 biscuits
1 tbs+ ½ tsp baking powder
1 tsp sugar
½ tsp salt
2 cups all purpose flour
2 ½ oz butter, chilled and cubed
1 cups buttermilk

Method: Combine all the dry ingredients together, using your hands incorporate the butter breaking it up into the size of a cranberry, slowly add the buttermilk and mix until incorporated. Wrap the container and chill for 30 mins. Place on a floured surface and roll the dough out to 2 ½ inch thickness and cut into 2 ½ by 2 ½ inches, then bake at 375 for 15-18 mins.

To Plate: Cut biscuits in half. Place 1 piece of chicken on each biscuit. Top chicken with B&B pickles. Serve and enjoy.

Yield: 6 servings