Project Description
Ingredients:
4 boneless, skinless Chicken Thighs
1 cup Milk
2 Eggs, beaten
3/4 cup Breadcrumbs
3/4 cup Flour
2 tbsp Powdered Sugar
2 tsp Salt
1/2 tsp White Pepper
1/4 tsp Chili Powder
For the biscuits:
4 cups Flour
4 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
1 cup Butter
1-1 1/4 cups Buttermilk
For the Sauce:
1/2 cup Mayo
1/4 cup BBQ Sauce
1/4 cup Honey
2 tbsp Yellow Mustard
1 tbsp Dijon Mustard
1 tbsp Lemon Juice
Instructions:
Start by placing the chicken in a large bowl. Add the milk and eggs and marinate for 20 minutes in the fridge.
Preheat oven to 375 degrees. For the biscuits, add the flour, baking powder, baking soda and salt in a large bowl. Whisk to combine. Add the butter and work into the flour until pea-sized. Add the buttermilk and stir to form a dough. Pour dough onto a floured surface and roll into a rectangle, about 1 1/2 inches thick. Cut 6-8 biscuits out and place on a parchment- lined baking sheet. Bake for 18-20 minutes, until golden brown on top.
Preheat oven to 450 degrees. Take the chicken out of the fridge and in a separate bowl, mix the breadcrumbs, flour, powdered sugar, salt, white pepper and chili powder. Dredge the chicken in the breadcrumb mixture and place on a wire rack on a baking sheet. Spray with olive oil and bake for 12 minutes, then flip and bake for another 15 minutes.
For the sauce, combine the mayo, bbq sauce, honey, dijon mustard, yellow mustard and lemon juice.
To assemble, cut a biscuit in half, add a piece of chicken on one half and spoon some sauce on top. Add the other half on top of that and enjoy!
