For the most part, I like to stick by the rule of always cooking healthy dishes when I’m dining at home (since it’s hard to control what I eat when I go out). Every once in a while, I break this rule because I just feel like cooking some decadent comfort food. This is how I created my latest masterpiece! A fried chicken and cheddar chive biscuit sandwich.
Sounds good?
It taste even better…
Homemade Fried Chicken & Cheddar Chive Biscuit Sandwich
You got yourself an award winning meal with this sandwich!
Prep Time20 mins
Cook Time8 mins
Total Time28 mins
Servings: 4
Ingredients
Chicken
- 4 Chicken small, boneless, skinless
- 1 cup Flour
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Salt and Pepper to taste
- 3 Eggs lightly beaten
- 2 cups Panko Breadcrumbs
- Vegetable Oil for frying
Biscuits
- 2 cups Original Bisquick™ mix
- 2/3 cups Milk
- 1/2 cup Cheddar Cheese shredded
- 1/4 cup Medium Green Onions thinly sliced
Toppings
- Bread and Butter Pickles
Instructions
- Prep your biscuits! Pre-heat your oven to 450°. Spray a cookie sheet with cooking spray. Stir Bisquick mix, milk, cheese and green onions until soft dough forms. Right before you’re ready to eat (they bake quick), spoon biscuits of desired size onto the cookie sheet and bake about 8 minutes or until golden brown.
- Prep the chicken! Place each chicken breast in it’s own freezer sized plastic bag. Using the back of a pan, gently beat the chicken breasts to a uniform thickness. By doing this, you will have a much more evenly cooked chicken and prevent it from shrinking up on you when you cook it!
- Set up your dredging stations! You will need 3 large bowls. In the first bowl, combine the flour, onion powder, garlic powder, salt and pepper. In a second large bowl, place the lightly beaten eggs. In a 3rd large bowl, put the Panko bread crumbs.
- It’s time to dredge the chicken! Using tongs to move the chicken, start by putting the chicken in the flour mixture. Once it’s fully coated, move the chicken to the egg mixture. Once it’s fully coated in egg, shake off excess and put it in the panko crumbs. Be sure to press the crumbs down so they stick to the chicken and it’s fully covered.
- Add oil to a frying pan (enough to cover the entire bottom) and heat oil over medium-high heat. Once heated, add chicken and cook for 4 minutes on each side. If you’re worried the chicken didn’t cook, you can put it in the oven for a few minutes to ensure it’s all the way cooked through.
- Slice the biscuits open and place the chicken cutlets and bread and butter pickles inside.
Serve this alongside my sriracha slaw and you got yourself an award winning meal!
Warmly,
Erica
