Spicy Chicken Breakfast Biscuit

• 2 whole Boneless, Skinless Chicken Breasts
• 1/3 cups Whole Milk
• 1 Tablespoon Sriracha Hot Chili Sauce
• 1/3 cups Flour
• 1/4 teaspoons Salt
• 1/2 teaspoons Ground Black Pepper
• 1 teaspoon Ground Red Pepper
• 1/4 teaspoons Garlic Powder
• 1/2 teaspoons Chili Powder
• 3 cups Vegetable Oil, For Frying
• 4 whole Buttermilk Biscuits
• 4 pinches Shredded Monterey Jack Or Pepper Jack Cheese
• 2 Tablespoons Honey

1. Pound the chicken breasts to even thickness (about 1/3-inch) and cut in half. (If your chicken breasts are very large, consider cutting them into thirds - whatever size fits your biscuits).
2. Stir milk and sriracha together in a shallow dish. It will look like strawberry milk but it won't taste like strawberry milk.
3. Whisk flour, salt, peppers, garlic and chili powders together in another shallow dish.
4. Dip the chicken in the milk and then dredge in the seasoned flour. Then place on a plate. Dredge the remaining pieces of chicken breast. Place the chicken in the fridge for 15 minutes.
5. Heat oil (enough to come 1/2 - 3/4 inches up in your pan) over medium-high heat to 375F. Fry chicken for 5-7 minutes on each side, until the internal temperature reaches 165F.
6. Transfer to a plate lined with paper towels and let rest a few minutes.
7. Serve chicken on a split biscuit, topped with a pinch of cheese and a drizzle of honey.

chicken breasts, milk, chili sauce, flour, ubc, ground black pepper, ground red pepper, ubc, chili powder, vegetable oil, buttermilk, cheese, honey

Taken from tastykitchen.com/recipes/breakfastbrunch/spicy-chicken-breakfast-biscuit/ (may not work)