Categories: Sandwiches
Ingredients
- 1 cup whole buttermilk, divided
- 1 tbsp hot sauce
- 2 tsp kosher salt, divided
- 8 chicken tenderloins
- 10 tbsp cold unsalted butter, cubed and divided
- 3 cups self-rising flour, divided
- Vegetable oil, for frying
- 4 oz. cream cheese, softened
- 4 oz. jar diced pimientos, drained
- 2 tbsp mayo
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp ground red pepper
- 1 cup shredded Cheddar cheese
- Fried eggs, to serve
Directions
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In a large bowl, stir together 1/4 cup buttermilk, hot sauce, and 1 tsp salt. Add chicken; cover and refrigerate for at least 1 hour or up to overnight.
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Preheat oven to 450. To a 10-inch cast-iron skillet, add 2 tbsp cold butter; place skillet in oven to preheat.
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In a large bowl, whisk together 2 cups flour and 1/2 tsp salt. Using a pastry blender or 2 forks, cut in remaining 8 tbsp cold butter until mixture is crumbly. Stir in remaining 3/4 cup buttermilk just until combined.
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Turn out dough onto a lightly floured surface, and pat to 1/2-inch thickness. Cut dough into quarters and stack quarters on top of each other. Pat dough to 1/2-inch thickness; repeat procedure 3 times. Using a 4 1/2 inch round cutter, cut 4 biscuits and carefully place in hot skillet.
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Bake until golden brown, 15-18 minutes. Let cool. Halve biscuits.
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Meanwhile, in a shallow dish, whisk together 1/4 tsp salt and remaining 1 cup flour. Remove chicken from bowl, discarding buttermilk mixture. Dredge chicken in flour mixture, shaking off excess. Place chicken on a wire rack, and let stand for 30 minutes.
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In a 12-inch cast-iron skillet, pour oil to a depth of 1 inch, and heat over medium-high heat, until a deep-fry thermometer registers 365.
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Add chicken; fry until golden brown and cooked through, 6-7 minutes. Remove chicken using a slotted spoon and let drain on paper towels.
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In a large bowl, stir together cream cheese, pimientos, mayo, garlic powder, onion powder, red pepper and remaining 1/4 tsp salt until well combined; stir in Cheddar until well combined.
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. Spread pimiento cheese on bottom half of biscuits. Top each with 2 chicken tenders, fried egg, and biscuit top. Serve immediately.