Simple Nashville Hot Chicken Biscuits
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Recipe Summary Simple Nashville Hot Chicken Biscuits
This is my rendition of Nashville hot chicken, served as a sandwich with biscuits. To save time, I've used refrigerator biscuits. I'm not a fan of spicy hot, but this still packs some heat!Ingredients | Country Music Hall Of Fame Nashville Hours1 (16 ounce) can 8-count jumbo refrigerator biscuits½ cup buttermilk1 egg2 tablespoons sriracha sauce1 teaspoon salt½ teaspoon garlic powder¼ teaspoon cayenne pepper½ cup all-purpose flour2 tablespoons chicken and pork rub (such as Adkins®)1 pound skinless, boneless chicken breasts, thinly sliced into 8 pieces½ cup cooking oil1 tablespoon butter2 tablespoons sriracha sauce1 tablespoon agave nectarDirectionsPreheat 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.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.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.Info | Country Music Hall Of Fame Nashville Hoursprep: 20 mins cook: 20 mins total: 40 mins Servings: 8 Yield: 8 biscuits
TAG : Simple Nashville Hot Chicken BiscuitsMeat and Poultry Recipes, Chicken, Chicken Breast Recipes,