Chicken Littles Recipe
2 Biscuits, Breaded Chicken Tenders, American Cheese, Smorgie's Sauce, served with Hashbrowns + Fruit
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Ingredients
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Biscuits
Chicken Tenders
Smorgie's Sauce
Assembly
Method
Biscuits
- 1
Make the biscuits
Preheat the oven to 450°F (230°C). In a bowl, mix flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in milk until just combined. Turn dough onto a floured surface, knead gently, and pat to 1-inch thickness. Cut out biscuits and place on a baking sheet. Bake for 10-12 minutes until golden.
Chicken Tenders
- 2
Prepare the chicken tenders
Cut the chicken breast into strips. Set up a breading station with three bowls: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with breadcrumbs. Dredge each chicken strip in flour, dip in egg, then coat with breadcrumbs. Heat oil in a skillet over medium-high heat and fry chicken tenders until golden brown and cooked through, about 4-5 minutes per side.
Smorgie's Sauce
- 3
Make the sauce
In a small bowl, combine mayonnaise, ketchup, Dijon mustard, and garlic powder. Mix well and set aside.
Assembly
- 4
Assemble the Chicken Littles
Slice the biscuits in half. Place a chicken tender on the bottom half of each biscuit, top with a slice of American cheese, drizzle with Smorgie's sauce, and cover with the top half of the biscuit. Serve with hashbrowns and fresh fruit.
