- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This is my rendition of Nashville hot chicken, served as a sandwich with biscuits. To save time, I've used refrigerator biscuits. I'm not a fan of spicy hot, but this still packs some heat!
Ingredient:
- 1 (16 ounce) can 8-count jumbo refrigerator biscuits
- ½ cup buttermilk
- 1 egg
- 2 tablespoons sriracha sauce
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ cup all-purpose flour
- 2 tablespoons chicken and pork rub
- 1 pound skinless, boneless chicken breasts, thinly sliced into 8 pieces
- ½ cup cooking oil
- 1 tablespoon butter
- 2 tablespoons sriracha sauce
- 1 tablespoon agave nectar
