Chicken & Biscuits Recipe
open faced biscuit, topped with our hand-battered crispy chicken tenders, melted cheese and a fried sweet chili
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Ingredients
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Biscuits
Chicken Tenders
Toppings
Method
Biscuits
- 1
Prepare the Biscuit Dough
Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.
- 2
Shape and Bake the Biscuits
Turn the dough onto a floured surface and gently knead a few times until it comes together. Pat into a rectangle about 1 inch thick. Cut out biscuits using a round cutter. Place on a baking sheet and bake for 10-12 minutes until golden brown.
Chicken Tenders
- 3
Prepare the Chicken
In a bowl, combine the flour, cornstarch, salt, pepper, paprika, and garlic powder. Dip the chicken tenders in buttermilk, then dredge them in the flour mixture, ensuring they are well coated.
- 4
Fry the Chicken
Heat the vegetable oil in a deep frying pan over medium-high heat. Fry the chicken tenders in batches for about 5-7 minutes or until golden brown and cooked through. Drain on paper towels.
Assembly
- 5
Assemble the Dish
Split the baked biscuits in half and place a few chicken tenders on each half. Top with shredded cheddar cheese and drizzle with sweet chili sauce. Optionally, place under a broiler for 1-2 minutes to melt the cheese.
- 6
Serve
Serve immediately while hot with extra sweet chili sauce on the side if desired.