Nashville Hot Chicken and Biscuits
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
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3/4 cup whole milk
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1/4 cup dill pickle juice
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1 (16 3/10 ounce) package 8-count refrigerated biscuit dough
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3 cups all-purpose flour
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3 eggs
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1/3 cup vegetable oil
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2 tablespoons butter
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1 tablespoon cayenne pepper
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1 tablespoon brown sugar
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1 teaspoon paprika
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1 teaspoon garlic powder
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4 cups vegetable oil for frying
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salt and ground black pepper to taste
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1/2 cup dill pickle slices
Directions
1
Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
2
Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
3
Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
4
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.
5
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
6
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.
7
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.