Name: Simple Nashville Hot Chicken Biscuits
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 8-count jumbo refrigerator biscuits - 1 (16 ounce) can; Buttermilk - ½ cup; Egg - 1; Sriracha sauce - 2 tablespoons; Salt - 1 teaspoon; Garlic powder - ½ teaspoon; Cayenne pepper - ¼ teaspoon; All-purpose flour - ½ cup; Chicken and pork rub (such as Adkins®) - 2 tablespoons; Skinless, boneless chicken breasts, thinly sliced into 8 pieces - 1 pound; Cooking oil - ½ cup; Butter - 1 tablespoon; Sriracha sauce - 2 tablespoons; Agave nectar - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Simple Nashville Hot Chicken Biscuits

1. 8-count jumbo refrigerator biscuits - 1 (16 ounce) can

2. Buttermilk - ½ cup

3. Egg - 1

4. Sriracha sauce - 2 tablespoons

5. Salt - 1 teaspoon

6. Garlic powder - ½ teaspoon

7. Cayenne pepper - ¼ teaspoon

8. All-purpose flour - ½ cup

9. Chicken and pork rub (such as Adkins®) - 2 tablespoons

10. Skinless, boneless chicken breasts, thinly sliced into 8 pieces - 1 pound

11. Cooking oil - ½ cup

12. Butter - 1 tablespoon

13. Sriracha sauce - 2 tablespoons

14. Agave nectar - 1 tablespoon

How to cook deliciously - Simple Nashville Hot Chicken Biscuits

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.

2. Stage

Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.

3. Stage

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.

4. Stage

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.

5. Stage

Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.

6. Stage

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.