Nashville Hot Chicken And Biscuits - cooking recipe

Ingredients
    2 pounds chicken breast tenderloins
    3/4 cup whole milk
    1/4 cup dill pickle juice
    1 (16.3 ounce) package 8-count refrigerated biscuit dough
    3 cups all-purpose flour
    3 eggs
    1/3 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
    1/2 cup dill pickle slices
Preparation
    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.

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