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!

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 434 Calories

Ingredients

• 1 egg
• 1 teaspoon salt
• ½ cup all-purpose flour
• ½ cup buttermilk
• 1 tablespoon butter
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• 1 tablespoon agave nectar
• ½ cup cooking oil
• 2 tablespoons Sriracha sauce
• 1 (16 ounce) can 8-count jumbo refrigerator biscuits
• 2 tablespoons chicken and pork rub (such as Adkins®)
• 1 pound skinless, boneless chicken breasts, thinly sliced into 8 pieces

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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

Step 6

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.