Southern Fried Arnold Recipe
Two biscuit halves topped with two hand-battered chicken tenders, two poached eggs, and covered with country sausage gravy.
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Ingredients
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Southern Fried Arnold Ingredients
Method
Southern Fried Arnold Directions
Prepare the Biscuits
Bake the biscuits according to package instructions or your preferred homemade recipe. Split in half and set aside.
Batter the Chicken
In a bowl, mix flour, salt, and black pepper. Dip each chicken tender in buttermilk, then dredge in the flour mixture until fully coated.
Fry the Chicken
Heat oil in a deep skillet over medium heat. Fry the battered chicken tenders for about 5-7 minutes or until golden brown and cooked through. Remove and drain on paper towels.
Poach the Eggs
In a saucepan, bring water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.
Make the Sausage Gravy
In a skillet, cook the sausage over medium heat until browned. Add butter and let it melt, then sprinkle in flour and stir to make a roux. Gradually whisk in milk, stirring until thickened. Season with salt, black pepper, and red pepper flakes.
Assemble the Dish
On each biscuit half, place a fried chicken tender, followed by a poached egg. Spoon the sausage gravy generously over the top. Serve hot.