READY IN: 1hr
YIELD: 16 biscuits
UNITS: US
INGREDIENTS
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CHICKEN PARMESAN BISCUITS
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1 1⁄2cups panko breadcrumbs
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1⁄3cup grated parmesan cheese
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2teaspoons garlic powder
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2teaspoons italian seasoning
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1 1⁄2cups flour
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2teaspoons salt
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1⁄2teaspoon pepper
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2eggs, beaten (plus a splash of water)
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vegetable oil, for frying
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2(16 1/3 ounce) canshomestyle buttermilk biscuits
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1cup shredded mozzarella cheese
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GARLIC PARMESAN BUTTER
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1⁄2cup unsalted butter, melted
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2tablespoons grated parmesan cheese
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1teaspoon salt
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1teaspoon garlic powder
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1teaspoon italian seasoning
DIRECTIONS
- Preheat oven to 400 F and lightly grease a baking sheet.
- Add the panko, parmesan and garlic powder in a large bowl and whisk to combine.
- Add the flour, salt and pepper to a separate large bowl and whisk to combine.
- Add the eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
- Heat about 3 inches of oil in a Dutch oven to 350°F.
- Dredge the chicken in flour first, then coat in the egg wash, and finally cover in panko.
- 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.
- 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.
- Place on the prepared baking sheet. Bake for 17-20 minutes until golden, rotating the pan halfway through.
- Meanwhile, whisk together the butter mixture.
- Brush the rolls with the butter mixture while still warm. Serve with marinara on the side.