Hot Incogmeato® Chik’n Tender Biscuit

with chive-honey and dill pickles

Servings: 4

Ingredients

Biscuits (yields 8)

4 cups All-purpose flour
¼ cup Sugar
2 Tbs. plus 2 tsp. Baking powder
2 tsp. Kosher salt
1 cup plus 2 Tbs. Sour cream
⅓ cup Milk
2 ea. Eggs
2 sticks Unsalted butter, grated on a cheese grater and frozen

Hot Chik’n Oil

2 Tbs. Seasoning salt, such as Lawry’s Seasoned Salt
3 Tbs. Brown sugar
1 Tbs. Cayenne
2 Tbs. Korean chile flakes (Gochugaru)
1 tsp. Garlic powder
½ cup Neutral oil (like vegetable, canola, sunflower, or grapeseed)

Chive-Honey

2 Tbs. Honey
2 tsp. White vinegar
1 Tbs. Chives, thinly sliced
4 ea. Incogmeato® Chik’n Tenders
as needed Hot Chik’n Oil
4 ea. Biscuits, hot from oven or warm from reheating
4 tsp. Mayonnaise (or vegan mayo)
4 tsp. Chive-Honey
as needed Dill pickle slices (like Claussen)

Ingredients

Biscuits (yields 8)

4 cups All-purpose flour
¼ cup Sugar
2 Tbs. plus 2 tsp. Baking powder
2 tsp. Kosher salt
1 cup plus 2 Tbs. Sour cream
⅓ cup Milk
2 ea. Eggs
2 sticks Unsalted butter, grated on a cheese grater and frozen

Hot Chik’n Oil

2 Tbs. Seasoning salt, such as Lawry’s Seasoned Salt
3 Tbs. Brown sugar
1 Tbs. Cayenne
2 Tbs. Korean chile flakes (Gochugaru)
1 tsp. Garlic powder
½ cup Neutral oil (like vegetable, canola, sunflower, or grapeseed)

Chive-Honey

2 Tbs. Honey
2 tsp. White vinegar
1 Tbs. Chives, thinly sliced
4 ea. Incogmeato® Chik’n Tenders
as needed Hot Chik’n Oil
4 ea. Biscuits, hot from oven or warm from reheating
4 tsp. Mayonnaise (or vegan mayo)
4 tsp. Chive-Honey
as needed Dill pickle slices (like Claussen)

Directions

For the Biscuits:
1. Combine flour, sugar, baking powder, and salt in a large bowl.
2. In a separate large bowl, whisk together the sour cream, milk, and eggs.
3. Add the frozen grated butter to the dry ingredients, and mix until incorporated. Immediately add the wet ingredients and mix just enough to incorporate everything.
4. Let the dough rest on a flour coated counter top for about 10 minutes.
5. Using a rolling pin flatten the dough to about an inch high. Fold it in half and repeat.
6. Cut the dough into eight (2½ inch) squares and put them on a sheet pan in the freezer for at least an hour or up to a week.
7. Preheat the oven to 400 degrees F.
8. Place the biscuits right out of the freezer onto a prepared baking sheet, placing them a good two inches apart, and bake until golden brown and cooked through in the center, about 30 minutes.
For the Hot Chik’n Oil:
1. Whisk together the seasoning salt, brown sugar, cayenne, Korean chile flakes, and garlic powder in a medium bowl.
2. Heat the oil over medium high heat until it starts to shimmer, about 2 minutes. Pour the oil over the spices and whisk to combine.
For the Chive-Honey:
1. Whisk together the honey, white vinegar, and chives in a small bowl.
For the Chik’n:
1. Deep fry frozen tenders for 4 minutes at 360° F. Gently shake basket once while cooking.
2. For safety, product must be cooked from frozen to an internal temperature of 165° F measured by a thermometer in two places.
3. When you remove chik’n from the fryer, dunk them in the Hot Chik’n Oil, and use a pastry brush to spread the seasoning evenly across the entire surface of the tenders.
To assemble the biscuit sandwich:
1. Slice biscuit in half, evenly swipe a teaspoon of mayo on the bottom half of the biscuit and 1 tsp. or so of Chive-Honey on the top half.
2. Place two chile dusted Incogmeato® Chik’n tenders on top of the mayo slicked biscuit half. Top it with a few pickle slices and the honey coated biscuit top.

Notes: Cook Chik’n Tenders from frozen. Store product in freezer until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.

To hold, for best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

Directions

For the Biscuits:
1. Combine flour, sugar, baking powder, and salt in a large bowl.
2. In a separate large bowl, whisk together the sour cream, milk, and eggs.
3. Add the frozen grated butter to the dry ingredients, and mix until incorporated. Immediately add the wet ingredients and mix just enough to incorporate everything.
4. Let the dough rest on a flour coated counter top for about 10 minutes.
5. Using a rolling pin flatten the dough to about an inch high. Fold it in half and repeat.
6. Cut the dough into eight (2½ inch) squares and put them on a sheet pan in the freezer for at least an hour or up to a week.
7. Preheat the oven to 400 degrees F.
8. Place the biscuits right out of the freezer onto a prepared baking sheet, placing them a good two inches apart, and bake until golden brown and cooked through in the center, about 30 minutes.
For the Hot Chik’n Oil:
1. Whisk together the seasoning salt, brown sugar, cayenne, Korean chile flakes, and garlic powder in a medium bowl.
2. Heat the oil over medium high heat until it starts to shimmer, about 2 minutes. Pour the oil over the spices and whisk to combine.
For the Chive-Honey:
1. Whisk together the honey, white vinegar, and chives in a small bowl.
For the Chik’n:
1. Deep fry frozen tenders for 4 minutes at 360° F. Gently shake basket once while cooking.
2. For safety, product must be cooked from frozen to an internal temperature of 165° F measured by a thermometer in two places.
3. When you remove chik’n from the fryer, dunk them in the Hot Chik’n Oil, and use a pastry brush to spread the seasoning evenly across the entire surface of the tenders.
To assemble the biscuit sandwich:
1. Slice biscuit in half, evenly swipe a teaspoon of mayo on the bottom half of the biscuit and 1 tsp. or so of Chive-Honey on the top half.
2. Place two chile dusted Incogmeato® Chik’n tenders on top of the mayo slicked biscuit half. Top it with a few pickle slices and the honey coated biscuit top.

Notes: Cook Chik’n Tenders from frozen. Store product in freezer until ready to use. Typical visual cues for deep frying will not be present when cooking this product. Specifically, these tenders do not float during the frying process. Cook to temperature, not to sight.

To hold, for best performance, hold up to 11 minutes under a heat lamp. For best quality, consume within 15-20 minutes after preparing. For carry out, follow same parameters as other fried food while delivering to maintain optimal food integrity.

Products Used

INCOGMEATO CHICKEN TENDERS