NYC style (un-fried) Fried Chicken with Pickles, Honey, & Biscuits; Satisfy your Craving!

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On the Upper West Side of Manhattan, New York, is a Southern home cooking style restaurant called Jacob’s Pickles. Along with homemade (you guessed it) pickles, they serve up some incredible southern treats with a modern twist such as biscuits and gravy, catfish tacos, and mushroom mac & cheese.

But, my favorite item on their menu, hands down, is their fried chicken and biscuits. Its crispy, flavorful, and always done right. They serve it under a stack of thinly slivered pickles, then drizzle it with honey. Sound like an odd combination? Well, I say don’t knock it ‘till you try it.

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Although I describe Jacob’s Pickles as a place that “knows how to fry”, ordering up this Southern comfort food is still not a healthy choice when it comes to everyday eating. So, in my version baking the chicken after breading with corn or whole wheat flakes is the best way to keep the fat content down, while still enjoying a crisp breading over juicy meat.

These breasts are truly impressive when served over my “Best no-roll Biscuits”, smothered in pickles, and drizzled with your local honey. But don’t worry, I explain how to plate these below. Make this for guests and it’ll look like you had a few semesters in culinary school or spent a summer livin’ in South Georgia! They’ll have no idea how healthy and easy this recipe is!

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Chef’s Tip*: What is a Foil Snake? Well, as a traveler I have to be selective about what tools I take with me. Every kitchen tool has to fit into the 4 plastic containers I’m able to have. I can’t bring a roasting rack to every state, for every assignment. So, instead I make my own by taking a long piece of foil and roll it into a rope shape. Then I snake it (hence the name) and lay it on a lined sheet pan. This way the chicken are up off the pan and can roast better WITHOUT the need of an actual rack. Clean up is easier too because it just goes right into the recycling bin!

Serve these over my super easy…