Since I was making tempura beans as a side dish and therefore frying food, i decided to bake the chicken in this dish. Next time I will throw caution to the wind and make fried chicken instead. Both the BBQ sauce and the stellar biscuits deserved the authenticity and crunch of authentic Southern fried chicken. A really good sandwich none the less.
2 boneless chicken breasts
2 tsps chopped thyme leaves
1 clove garlic, peeled and finely diced
Sat to taste
Preheat oven to 350.
Prepare 4 squares of aluminum foil.
Place a chicken breast on each one. Season with salt, sprinkle each one with 1/4 of the thyme and of the garlic.
Fold the aluminum foil up over the chicken into tightly sealed parcels.
Place in oven and bake until the juices run clear when a fork is inserted through the thickest piece of the chicken, about 20 minutes.
Remove from the oven and set aside until cool enough to handle but still warm. Cut the chicken in half lengthwise.
Place a chicken piece on half of a buttermilk biscuit, pour over 1/4 cup of BBQ sauce and top with the other half of the biscuit.
Though technically a sandwich, this might be best eaten with fork and knife. Back up napkins are a must.