Spicy Chicken Breakfast Biscuit
Yields: 4 servings
Ingredients
2 chicken breasts
1 heaping Tbsp sriracha
1/3 cup milk
1/3 cup flour
1/4 tsp salt
1/2 tsp fresh ground black pepper
1 tsp ground red pepper
1/2 tsp chile powder
1/4 tsp garlic powder
4 buttermilk biscuits
Monterrey Jack or Pepper Jack, for serving
Honey, for serving
Vegetable oil, for frying
Instructions
Pound chicken breasts to even thickness (~1/3-inch) and cut in half. (If you’re chicken breasts are very large, consider cutting them into thirds – whatever fits your biscuits best.)
Stir milk and sriracha together in a shallow dish. It will look like strawberry milk but it won’t taste like strawberry milk.
Whisk flour, salt, peppers, garlic and chile powders together in another shallow dish.
Dip the milk in the chicken and then dredge in the seasoned flour. Repeat and place on a plate.
Dredge the remaining three pieces of chicken breast. Place the chicken in the fridge for 15 minutes.
Heat oil (enough to come up 1/2 – 3/4 inch in your pan) over medium-high heat to 375. Fry chicken ~5-7 minutes on each side, until the internal temp reaches 165.
Transfer to a plate lined with paper towels and let rest a few minutes.
Serve on a split biscuit, topped with cheese and honey.