Spicy Nashville Chicken Served with Biscuits

Ingredients

• 2 pounds chicken breast tenderloins
• ¾ cup whole milk
• ¼ cup dill pickle juice
• 1 (16.3 ounce) package 8-count refrigerated biscuit dough
• 3 cups all-purpose flour
• 3 eggs
• 2 tablespoons butter
• 1 tablespoon cayenne pepper
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 4 cups vegetable oil for frying
• salt and ground black pepper to taste
• ½ cup dill pickle slices

Step 1

Put the chicken in a large bowl with the milk and pickle juice. Cover it up and pop it in the fridge for about 4 hours to let it soak up all that flavor. When you’re ready, preheat your oven to 350°F and arrange the biscuits on a baking sheet, spacing them about an inch apart. Bake until they’re golden and fluffy, which usually takes around 13 minutes, then set them aside.

Step 2

Get your flour into a big zip-top bag and beat the eggs in a shallow dish. Take each piece of chicken and give it a good coating in the flour, then dip it into the eggs, and back into the flour again. Lay the coated chicken out on a plate and let it rest for about 10 minutes—it helps the breading stick better.

Step 3

While the chicken is resting, mix together the oil, butter, cayenne, paprika, and garlic powder in a small saucepan over low heat. Stir it gently until the sugar dissolves and the sauce is warm and fragrant, about 5 minutes, then take it off the heat.

Step 4

Heat about 4 cups of oil in a cast iron skillet to 350°F. Fry the chicken in batches so it doesn’t overcrowd the pan—cook for about 4 minutes on one side, flip it, and fry for another 4 minutes or until it’s golden and crispy. Transfer the chicken to a plate lined with paper towels and season with salt and pepper while it’s still hot.

Step 5

Finally, toss the fried chicken in a large bowl, pour the spicy sauce over it, and give everything a good stir to coat. Serve the chicken tucked inside the warm biscuits, topped with a few pickle slices for that perfect tangy bite.