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!

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.

Per Serving: 434 calories; protein 17.6g; carbohydrates 34.6g; fat 24.9g; cholesterol 57.7mg; sodium 1918.2mg.