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Nashville Hot Chicken and Biscuits
Nashville Hot Chicken and Biscuits
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
295 minutes
Spicy and delicious hot chicken and biscuits recipe - a must try!
Ingredients:
  • 1 tablespoon cayenne pepper
  • 2 pounds chicken breast tenderloins
  • 0.75 cup whole milk
  • 0.25 cup dill pickle juice
  • 1 (16.3 ounce) package 8-count refrigerated biscuit dough
  • 0.33333334326744 cup vegetable oil
  • 1 tablespoon brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 4 cups vegetable oil for frying
  • 0.5 cup dill pickle slices
Instructions:
  • In a spacious bowl with a lid, combine chicken with milk and pickle juice. Cover and chill in the refrigerator for 4 hours.
  • Preheat the oven to 350 degrees F (175 degrees C) and line an ungreased baking sheet with biscuits, spacing them 1 inch apart.
  • Bake in the oven at the perfect temperature until beautifully golden for about 13 minutes. Then, set aside for future use.
  • First, add the flour to a large resealable plastic bag. Next, beat the eggs in a shallow dish. Then, coat each piece of chicken in flour, dip it in the eggs, and coat it in flour again. Place the coated chicken on a plate and let it rest for 10 minutes before cooking.
  • In a small saucepan over low heat, blend together 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder, stirring occasionally until the sugar is dissolved and the sauce is warmed for about 5 minutes. Remove from heat.
  • In a large cast iron skillet, heat 4 cups of oil to 350 degrees F (175 degrees C. Fry chicken in batches for about 4 minutes on each side until golden brown. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
  • Transfer the crispy fried chicken to a spacious bowl. Mix the flavorful sauce in the saucepan and generously pour it over the chicken. Arrange the chicken inside tender biscuits and garnish with crisp pickle slices before serving.

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