Nashville Hot Chicken and Biscuits recipe
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- 2 pounds chicken breast tenderloins ¾ cup whole milk ¼ cup dill pickle juice 1 (16.3 ounce) package 8-count refrigerated biscuit dough 3 cups all-purpose flour 3 eggs ⅓ cup vegetable oil 2 tablespoons butter 1 tablespoon cayenne pepper 1 tablespoon brown sugar 1 teaspoon paprika 1 teaspoon garlic powder 4 cups vegetable oil for frying salt and ground black pepper to taste ½ cup dill pickle slices
Nutrition Info
- 732.8 caloriescarbohydrate: 64.6 gcholesterol: 136.5 mgfat: 36.5 gfiber: 2.1 gprotein: 35.3 gsaturatedFat: 8.5 gservingSize: -sodium: 963.4 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Nashville Hot Chicken and Biscuits
Directions
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Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes.
Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat
Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.