Description
I do not claim this hot chicken and biscuits recipe is authentic but I do claim it is delicious… and spicy!
Ingredients
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 4 hrs 55 mins
Servings: 8