BUTTERMILK CHICKEN BISCUITS

Step 1

In a gallon sized ziploc bag, place the chicken tenders, buttermilk, and seasonings for the marinade and mix well. Refrigerate for at least 4 hours.

Step 2

Prepare the biscuits according to package or recipe directions. You can also follow my recipe for cream biscuits or butter dip buttermilk biscuits for a homemade touch.

Step 3

Prepare the breading by adding flour, salt, pepper, garlic powder, and paprika in a bowl and mixing it until well combined. Add buttermilk and stir with a fork.

Step 4

Remove the chicken tenders from ziplock bag and place one at a time in your batter, making sure to cover both sides well. Repeat with each chicken tender and place on a plate.

Step 5

Heat cooking oil in a deep large pot in order to prevent popping and splatter over medium heat. Once heated enough so that it sizzles if you drop batter into it, place chicken tenders in the oil.

Step 6

Cook the chicken tenders for 3 minutes on each side, using a pair of tongs to flip them. Let the chicken drain onto paper towels upon cooking, making sure the temperature has reach 165 degrees.

Step 7

Slice a biscuit in half, butter, and pour honey on both halves of the biscuit. Add a chicken tender and place the top of the biscuit back on in order to make a sandwich. Serve and enjoy!