Everyone makes pulled pork, why not pull out all the stops and make honey BBQ pulled chicken? The honey flavors are simply amazing on the chicken.
Honey BBQ Pulled Chicken on Buttermilk Biscuits by David Guas
Recipe created for the National Honey Board by Chef David Guas – Bayou Bakery, Coffee Bar & Eatery
Honey BBQ Sauce adds a sweet and spicy tang to pulled chicken, making the perfect topping for tender buttermilk biscuits. Great for lunch or a light afternoon snack.
Makes 8 servings
½ cup all-purpose flour
1 tablespoon ground cumin
1 tablespoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
4 chicken legs
½ cup vegetable oil
4 cups Honey BBQ Sauce, divided
8 Buttermilk Biscuits
Preheat oven to 375°F. Combine flour with spices and salt in a shallow bowl; dredge chicken in flour mixture. Heat a 16-inch cast iron skillet on medium-high heat; add oil. Place chicken in skillet, skin-side down, and brown well. Turn and cook 2 to 3 minutes on flesh side. Place skillet in oven for about 15 minutes.
While chicken is cooking, heat a stove-top grill. Remove chicken from skillet; place in a large mixing bowl and toss with 3 cups Honey BBQ Sauce until well coated. Place chicken on grill, skin-side down, and cook 3 to 4 minutes or until chicken is crisp and sauce is sticky. Refrigerate until cold.
With a fork or your hands, pull chicken meat from bones. Mix chicken with 1 cup Honey BBQ Sauce, using a wooden spoon or your hands to break up chicken and mix it thoroughly into the sauce. With a serrated bread knife, cut biscuits in half horizontally.
Place about ¼ cup pulled chicken on bottom of each biscuit and cover with top half of biscuit.