Chicken Parm Biscuits - cooking recipe

Ingredients

Chicken Parmesan Biscuits
1 1/2 cups panko breadcrumbs
1/3 cup grated parmesan cheese
2 teaspoons garlic powder
2 teaspoons italian seasoning
1 1/2 cups flour
2 teaspoons salt
1/2 teaspoon pepper
2 eggs, beaten (plus a splash of water)
vegetable oil, for frying
6 chicken tenderloins
2 (16 1/3 ounce) cans homestyle buttermilk biscuits
1 cup shredded mozzarella cheese
Garlic Parmesan Butter
1/2 cup unsalted butter, melted
2 tablespoons grated parmesan cheese
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon italian seasoning

Preparation

Preheat oven to 400 F and lightly grease a baking sheet.
Add the panko, parmesan and garlic powder in a large bowl and whisk to combine.
Add the flour, salt and pepper to a separate large bowl and whisk to combine.
Add the eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
Heat about 3 inches of oil in a Dutch oven to 350°F.
Dredge the chicken in flour first, then coat in the egg wash, and finally cover in panko.
Fry the tenders until cooked through and golden brown, about 5-6 minutes. Drain on a paper towel lined plate. Cut each tender horizontally into thirds.
Flatten out the biscuit rounds. Add about 1 tablespoon of shredded mozzarella in the center and top with chicken piece. Cover and pinch close to seal. You will have left over fried chicken.
Place on the prepared baking sheet. Bake for 17-20 minutes until golden, rotating the pan halfway through.
Meanwhile, whisk together the butter mixture.
Brush the rolls with the butter mixture while still warm. Serve with marinara on the side.