Description
This is my rendition of Nashville hot chicken, served as a sandwich with biscuits. To save time, I’ve used refrigerator biscuits. I’m not a fan of spicy hot, but this still packs some heat!
Ingredients
- 1 (16 ounce) can 8-count jumbo refrigerator biscuits
- ½ cup buttermilk
- 1 egg
- 2 tablespoons sriracha sauce
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ cup all-purpose flour
- 2 tablespoons chicken and pork rub (such as Adkins®)
- 1 pound skinless, boneless chicken breasts, thinly sliced into 8 pieces
- ½ cup cooking oil
- 1 tablespoon butter
- 2 tablespoons sriracha sauce
- 1 tablespoon agave nectar
Instructions
- 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
- 13 to 17 minutes. Set aside.
- Mix buttermilk
- egg
- sriracha
- salt
- garlic powder
- and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess.
- Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through
- about 3 minutes per side.
- Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
- Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 8