Simple Nashville Hot Chicken Biscuits
Description
Try this version of Nashville hot chicken, served as a sandwich made with time-saving refrigerator biscuits.
Ingredients
•
1 (16 ounce) can 8-count jumbo refrigerator biscuits
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1/2 cup buttermilk
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1 egg
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2 tablespoons sriracha sauce
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1 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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1/2 cup all-purpose flour
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2 tablespoons chicken and pork rub (such as Adkins®)
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1 pound skinless, boneless chicken breasts, thinly sliced into 8 pieces
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1/2 cup cooking oil
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1 tablespoon butter
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2 tablespoons sriracha sauce
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1 tablespoon agave nectar
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
2
Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
3
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
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
Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
6
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.