Southern Fried Chicken Sliders with Jalapeno Peach Compote | Friday Night Bites

Okay, I have a confession.  I am a bit fascinated with anything southern.  I have yet to visit the states on my bucket list, but I know that will get there someday soon.  With a long holiday weekend behind us, I took a couple days vacation before the long weekend to unwind, catch up on household chores and do some cooking.  This week’s Friday Night Bites has been on my list for quite a long while and so happy to finally be able to check it off the list.

I love fried chicken but seldom partake since it is not the healthiest food.  So when I do indulge, it is surely a treat.  Despite there being quite a few steps to making these beauties, it was well worth every minute. I would suggest as a time saver to make the compote a day prior along with bathing the chicken in the buttermilk – it just gets better with time.

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Our weather over the long holiday weekend was rather humid, which is strange for the Bay Area.  Although sitting outside at night was pleasant and relaxing.  Hubby and I enjoyed these sliders with a glass of wine.  We enjoyed the mysterious clouds and the warmth of the air, which puts you into a very relaxed mode.

Last weekend the east bound side of the Bay Bridge was closed to prepare the new eastern side of the bay bridge to open.  It was quite the talk of the town and everyone is excited to experience a new bridge with new views along with driving over a vastly safer bridge. Hubby has been a private pilot for a long time and we decided to fly over the bridge and I would snap photos of the empty bridge prior to the scheduled opening on Tuesday morning.  Thought I would share a few photos with all of you to enjoy!

Over San Francisco looking east at Mount Diablo

New Bay Bridge

Full view of new Bay Bridge

Interesting clouds

Southern Fried Chicken Sliders with Jalapeno Peach Compote

Makes 16 Sliders

Biscuits

2 ½ Cup Flour

4 t. Baking powder

2 ½ teaspoon Sugar

½ teaspoon Salt

½ Cup Butter, chilled & cut into cubes

2/3 Cup Buttermilk

Preheat the oven to 400º

In a large bowl; blend together the flour, baking powder, sugar, and salt. Add in the cold butter and toss the butter in the flour. Using your finger tips quickly cut and rub the butter into the flour mixture until the mixture resembles pea-size pieces. I recommend using your hands for best results but do not overwork.

Pour in the buttermilk. Using a fork, mix everything until it just comes together. Lightly dust a bread board with flour. Turn the dough out, lightly dust the top with flour, and gently knead the mass until it comes together.

Using your hands, flatten the dough out into a rectangle 3/4^th -inch thick. Use 2 inch round cookie cutter and cut out 16 circles. You may need to gently press the dough together to form a flat surface.  Be careful to not over work the dough to prevent the dough from becoming tough.

Transfer each biscuit to a non-stick baking sheet. The closer you have them together, the softer they will be. Bake for 10-15 minutes until they are lightly golden brown around the edges. Best eaten right out of the oven for peak deliciousness!

Jalapeno Peach Compote

2 Large peaches, peel the skin off

1 large jalapeno, seeds removed and dice into small pieces

1 Lime, juice and zest

2 Tablespoon Sugar

2 Tablespoon Bourbon

Add all of the above ingredients to a sauce pan.  Cook on high heat until bubbly, then reduce to low heat and cook for about 15 minutes or until thickened.  Let cool.

Fried Chicken

2 Chicken breasts cut in half lengthwise to make 4 thin chicken breasts then cut into 4 pieces each (16 small pieces)

1 Cup Buttermilk

2 teaspoons Franks Red Hot Sauce

½ Cup Flour

2 teaspoons Smoky Paprika

1 teaspoon Garlic Powder

½ teaspoon Salt

1 to 2 cups vegetable oil

In a medium bowl add the buttermilk and Franks Red Hot Sauce and mix together.  Add the chicken and let sit for at least 30 minutes. 

In the meantime, mix the flour, salt, garlic powder and smoky paprika in a medium bowl. 

To prepare the chicken, remove the chicken from the buttermilk mixture and remove the majority of the buttermilk from each piece then drudge into the flour mixture.  Set on a large plate to prepare for frying.  Heat the oil to 350 degrees in a cast iron skillet.  Cook the chicken until golden brown and cooked throughout, about 3 to 4 minutes.  Let drain.

To assemble, cut a biscuit in half and top with a piece of chicken then a spoonful of the compote and top with the other half of the biscuit.  Enjoy!