Nashville Hot Chicken And Biscuits Recipe

Name: Nashville Hot Chicken And Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds chicken breast tenderloins; 3/4 cup whole milk; 1/4 cup dill pickle juice; 1 (16.3 ounce) package 8-count refrigerated biscuit dough; 3 cups all-purpose flour; 3 eggs; 1/3 cup vegetable oil; 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; 1/2 cup dill pickle slices

Servings: persons

2 pounds chicken breast tenderloins
3/4 cup whole milk
1/4 cup dill pickle juice
1 (16.3 ounce) package 8-count refrigerated biscuit dough
3 cups all-purpose flour
3 eggs
1/3 cup vegetable oil
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
1/2 cup dill pickle slices

1
Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
2
Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
3
Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
4
Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes.
5
Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat
6
Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
7
Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.

3206

kcal

Calories

285

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds chicken breast tenderloins, 3/4 cup whole milk, 1/4 cup dill pickle juice, 1 (16.3 ounce) package 8-count refrigerated biscuit dough, and more.

Yes, Nashville Hot Chicken And Biscuits falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Nashville Hot Chicken And Biscuits

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions