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
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Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
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Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
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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.
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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.
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Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
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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.
Per Serving: 434 calories; protein 17.6g; carbohydrates 34.6g; fat 24.9g; cholesterol 57.7mg; sodium 1918.2mg.