Nashville Hot Chicken And Biscuits

• 2 pounds chicken breast tenderloins
• 3/4 cup whole milk
• 1/4 cup dill pickle juice
• 1 (16.3 ounce) package 8-count refrigerated biscuit dough
• 3 cups all-purpose flour
• 3 eggs
• 1/3 cup vegetable oil
• 2 tablespoons butter
• 1 tablespoon cayenne pepper
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 4 cups vegetable oil for frying
• salt and ground black pepper to taste
• 1/2 cup dill pickle slices

1. Place chicken in a large, lidded bowl. Add milk and pickle juice. Cover and refrigerate for 4 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
3. Bake in the preheated oven until golden brown, about 13 minutes. Set aside until ready to use.
4. Place flour in a large resealable plastic bag. Beat eggs in a shallow dish. Coat a piece of chicken in flour, dip in eggs, and then coat again in flour. Place on a plate and repeat with remaining chicken. Let coated chicken rest for 10 minutes.
5. Meanwhile, combine 1/3 cup oil, butter, cayenne pepper, paprika, and garlic powder in a small saucepan over low heat. Cook and stir until sugar is dissolved and sauce is heated through, about 5 minutes. Remove from heat
6. Heat 4 cups oil to 350 degrees F (175 degrees C) in a large cast iron skillet. Fry chicken in batches for 4 minutes, flip, and cook until golden brown, about 4 minutes more. Transfer to a plate lined with paper towels and season with salt and black pepper to taste.
7. Place fried chicken in a large bowl. Stir sauce in the saucepan and drizzle over the chicken. Serve chicken inside biscuits, topped with pickle slices.

chicken breast tenderloins, milk, dill pickle juice, allpurpose, eggs, vegetable oil, butter, cayenne pepper, brown sugar, paprika, garlic, vegetable oil, salt, dill pickle

Taken from www.allrecipes.com/recipe/270030/nashville-hot-chicken-and-biscuits/ (may not work)