Chicken Parm Biscuits

[EddieHaskell]

READY IN: 1hr

YIELD: 16 biscuits

UNITS: US

INGREDIENTS

• CHICKEN PARMESAN BISCUITS

• 1 1⁄2cups panko breadcrumbs

• 1⁄3cup grated parmesan cheese

• 2teaspoons garlic powder

• 2teaspoons italian seasoning

• 1 1⁄2cups flour

• 2teaspoons salt

• 1⁄2teaspoon pepper

• 2eggs, beaten (plus a splash of water)

• vegetable oil, for frying

• 6chicken tenderloins

• 2(16 1/3 ounce) canshomestyle buttermilk biscuits

• 1cup shredded mozzarella cheese

• GARLIC PARMESAN BUTTER

• 1⁄2cup unsalted butter, melted

• 2tablespoons grated parmesan cheese

• 1teaspoon salt

• 1teaspoon garlic powder

• 1teaspoon italian seasoning

DIRECTIONS

1. Preheat oven to 400 F and lightly grease a baking sheet.
2. Add the panko, parmesan and garlic powder in a large bowl and whisk to combine.
3. Add the flour, salt and pepper to a separate large bowl and whisk to combine.
4. Add the eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
5. Heat about 3 inches of oil in a Dutch oven to 350°F.
6. Dredge the chicken in flour first, then coat in the egg wash, and finally cover in panko.
7. Fry the tenders until cooked through and golden brown, about 5-6 minutes. Drain on a paper towel lined plate. Cut each tender horizontally into thirds.
8. Flatten out the biscuit rounds. Add about 1 tablespoon of shredded mozzarella in the center and top with chicken piece. Cover and pinch close to seal. You will have left over fried chicken.
9. Place on the prepared baking sheet. Bake for 17-20 minutes until golden, rotating the pan halfway through.
10. Meanwhile, whisk together the butter mixture.
11. Brush the rolls with the butter mixture while still warm. Serve with marinara on the side.