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Simple Nashville Hot Chicken Biscuits


Ingredients

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

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

½ cup buttermilk

½ cup buttermilk

1 egg

1 egg

2 tablespoons sriracha sauce

2 tablespoons sriracha sauce

1 teaspoon salt

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon garlic powder

¼ teaspoon cayenne pepper

¼ teaspoon cayenne pepper

½ cup all-purpose flour

½ cup all-purpose flour

2 tablespoons chicken and pork rub (such as Adkins®)

2 tablespoons chicken and pork rub (such as Adkins®)

1 pound skinless, boneless chicken breasts, thinly sliced into 8 pieces

1 pound skinless, boneless chicken breasts, thinly sliced into 8 pieces

½ cup cooking oil

½ cup cooking oil

1 tablespoon butter

1 tablespoon butter

Sauce:

2 tablespoons sriracha sauce

2 tablespoons sriracha sauce

1 tablespoon agave nectar

1 tablespoon agave nectar

Directions

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

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, 13 to 17 minutes. Set aside.

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

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.

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.

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.

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.

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

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

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.

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.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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