Similar Recipes
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Popeyes-Style Chicken Tenders From 'Fried & True'
Wylie Dufresne, celebrated mad-scientist chef of NYC's WD-50, has a thing for Popeyes fried chicken. So for Lee Brian Schrager's cookbook, Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides, Dufresne was given a mission: recreate their golden tenders and buttery, soft biscuits. Unsurprisingly, he rose to the challenge.
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The Food Lab's Buttermilk Biscuits
A few simple techniques and some extra folding make the flakiest biscuits.
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Fried Chicken, Honey Butter, and Biscuit Sandwiches
Soft, flaky buttermilk biscuits and a smear of sweet honey butter form the base for this crisp fried chicken sandwich.
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Popeye's Buttermilk Biscuit Stuffing
Since Popeye's makes one of our favorite buttery, tender biscuits in the city, we thought it would have excellent stuffing potential. And sure enough, once dehydrated in the oven, the biscuit-croutons stand up beautifully to the stock, cream, and egg mixture that gives this stuffing its custardy texture. The dish is studded with sweet Italian sausage, onion, celery, carrots, and fennel for a fast food twist on the classic dish.
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Buttermilk Drop Biscuits With Garlic and Cheddar
Garlicky and cheesy buttermilk drop biscuits that go with any meal. The best part? The dry mix can be prepared far in advance.
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Light and Fluffy Biscuits
No buttermilk? No problem! These biscuits bake up tender, fluffy, and golden brown thanks to plain yogurt, which keeps them wonderfully thick and moist as well.
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Gluten-Free Buttermilk Biscuits
Light and tender buttery gluten-free biscuits.
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The Best Buttermilk-Brined Southern Fried Chicken
Chicken gets brined in flavorful buttermilk before hitting the fryer for a crisp, golden crust.
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Black Sesame Buttermilk Biscuits
Flecked with black sesame seeds, these buttermilk biscuits have a beautiful nuttiness that pairs well with everything from fried chicken to Japanese onsen tamago.
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The Best Sweet Potato Biscuits
Mellow sweet potato purée makes these colorful biscuits tender, moist, and light—perfect to serve alongside hearty soups and stews, or with a simple spoonful of blueberry jam.
Wylie Dufresne's shortening-based biscuits, created as an homage to Popeyes', boast a delicate, pillowy interior surrounded by a gently crisp crust. Serve them alongside these Popeyes-style chicken tenders.
Serve With
Grilled Cajun Shrimp and Grits
Fire up the grill! This twist on Shrimp & Grits tops cheesy grits with cajun-spiced shrimp and spicy scallion-garlic butter. Pure summer comfort food!
Spicy Chicken Gumbo with Andouille Sausage
This Spicy Chicken Gumbo with Andouille Sausage is a really satisfying dish...so delicious. We based this chicken gumbo recipe off The Gumbo Shop in New Orleans and took a few small liberties with the ingredients
Creamy Cajun Shrimp Étouffée
A Louisiana classic, this easy Cajun shrimp étouffée features a velvety sauce with just a hint of spice. Serve it simply with white rice and you can almost picture yourself in The Big Easy.
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New Orleans-Style Barbecue Shrimp from 'Mastering the Art of Southern Cooking'
Barbecue shrimp requires only quick stove-top cooking. And what it does have in common with barbecue is the spicy, saucy mess than ensues when sitting down to a big bowl of the stuff.
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Clemenceau'd Shrimp from 'Treme'
Shrimp Clemenceau is a New Orleans classic that appears on the menus of the old-school restaurants like Dooky Chase and Galatoire's. The big, juicy gulf shrimp are tossed with potatoes, mushrooms, and peas, and then topped with a rich lemon-butter sauce.
Fried Chicken & Waffle Breakfast Lasagna inspired by The Boondocks — Binging With Babish
Robert Freeman is a man with strong opinions, a hair trigger on his belt, and a penchant for foods so fatty they put you to sleep. The Itis, Robert's catastrophic soul food franchise, so effectively renders its selfsame phenomenon that it nearly destroys the town. Food from the Freeman menu is best
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Creole Succotash from 'Treme'
The succotash I grew up eating was a simple side dish of lima beans, corn, onion, black pepper, and a big hunk of butter. But despite my familiarity with the basic version, I am open to different interpretations of the dish (as long as it still contains butter, corn, and limas, of course). This creole succotash from the Treme cookbook is kind of like a tricked out version of the classic. In addition to the requisite vegetables, you'll find okra, celery, bell pepper, shrimp, and two kinds of pork...
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Cajun Gumbo With Chicken and Andouille Sausage
Cajun gumbo is the tomato-free version of this legendary and completely customizable Louisiana stew. This recipe uses a classic combo of chicken and andouille sausage, but feel free to change it up with other proteins.
Shrimp Étouffée
This shrimp etouffee recipe is the result of a road trip down to New Orleans. Our shrimp etouffee is authentic and developed from eating a lot of cajun food
Grits inspired by My Cousin Vinny — Binging With Babish
This week, we’re finally taking a look at that most essential of Southern staples, grits with eggs and bacon from My Cousin Vinny. But that’s not all: sweet grits and shrimp & grits are both quite literally on the table! Just make sure they’re not instant if you’re using them as part of your