Blackened Chicken Biscuits

Elevate any sandwich menu with this unique Cajun twist on chicken and biscuits. Juicy blackened chicken breast flavored with McCormick Culinary® Blackened Seasoning is the star of the show, with a smoky blackened aioli, muffuletta-inspired olive spread and tangy Cajun quick pickles. 

Ingredients

Procedure

Biscuits

1. Grate the frozen butter into a mixing bowl. Add the flour and combine with the butter until the mixture resembles coarse crumbs. Pour in the buttermilk and mix until the dough forms, being careful not to overmix.
2. Transfer the dough to a floured surface and knead, adding additional flour as needed. Fold the dough two to three times to create layers. Flatten the dough to 1-inch thick and cut it into 8 portions using a biscuit cutter or a knife to make squares. Place the portions on a lined baking sheet and bake at 425°F for 11-14 minutes, until golden brown. Remove from the oven and brush with melted butter.

Blackened Chicken

1. Cut the chicken breasts into 8 pieces and flatten them to about 1/2 inch using a meat mallet. Generously season each piece with blackened seasoning. In a large cast-iron pan, add a high smoke-point oil and sear the chicken breasts on both sides until a dark color develops. Finish cooking the chicken in a 350°F oven until the internal temperature reaches 165°F. Keep warm for serving.

Olive Salad

1. Add the olives, giardiniera, roasted red peppers, and capers to a food processor. Lightly process until the mixture is coarsely chopped. Transfer to a small bowl and add the remaining ingredients. Stir to combine. Hold at room temperature until service.

Cajun Aioli

1. Combine all ingredients in a bowl. Hold chilled until service.

Cajun Pickles

1. Using a crinkle cutter, slice the cucumbers into thin discs. In a pot, bring the vinegar and water to a boil. Place the cucumbers, minced onion, and blackened seasoning into a quart container and pour the hot liquid over them. Allow the pickles to marinate for at least 2 hours or overnight before serving.

Service

1. For each sandwich, cut a biscuit in half and spread 1 tablespoon of aioli on the bottom half. Top with 1 1/2 tablespoons of olive salad and 1 blackened chicken breast. Finish with 3-4 slices of pickles and place the biscuit top on. Serve immediately.