Simple Nashville Hot Chicken Biscuits Recipes

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NASHVILLE HOT CHICKEN AND BISCUITS



Nashville Hot Chicken and Biscuits image

I do not claim this hot chicken and biscuits recipe is authentic but I do claim it is delicious... and spicy!

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Sandwich Recipes     Chicken

Time 4h55m

Yield 8

Number Of Ingredients 15

2 pounds chicken breast tenderloins
¾ cup whole milk
¼ cup dill pickle juice
1 (16.3 ounce) package 8-count refrigerated biscuit dough
3 cups all-purpose flour
3 eggs
⅓ 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
½ cup dill pickle slices

Steps:

  • 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.

Nutrition Facts : Calories 732.8 calories, Carbohydrate 64.6 g, Cholesterol 136.5 mg, Fat 36.5 g, Fiber 2.1 g, Protein 35.3 g, SaturatedFat 8.5 g, Sodium 963.4 mg, Sugar 7.5 g

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