What you need:
- 4 thin chicken breasts, halved
- 1/3 cup milk
- 1/3 cup flour
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 1/2 to 1 tsp. cayenne, depending on how spicy you want to go
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1 tube buttermilk biscuits, 8-count
- Sliced pepper jack cheese
- Honey
- Vegetable oil
Directions:
- Place milk in a shallow bowl. Place flour and all seasonings (not honey) in another shallow bowl.
- Dip chicken in milk and then dredge through seasoned flour, coating completely.
- Place on a plate and refrigerate 15 minutes.
- Bake biscuits according to tube directions. I did this while my chicken was in the fridge.
- Heat oil over medium-high heat. You'll want enough to completely cover the bottom of the pan.
- Fry chicken for 5 to 7 minutes on each side. Transfer to a paper-towel lined plate and let rest.
- Serve chicken in a biscuit topped with cheese and a little honey.
Recipe from Confections of a Foodie Bride