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BeeHive Oven Chicken on a Biscuit
Treva has graciously shared with us this adaptation of the recipe for BeeHive Oven's Smorgasburg specialty. Photo courtesy BeeHive Oven.
Makes 4 sandwiches
4 chicken tenders
1/2 cup buttermilk
1 teaspoon hot sauce
Vegetable oil, for pan frying
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
4 BeeHive Oven Heritage biscuits, warmed and split
Pickles or cole slaw
Honey or honey mustard sauce
Pat the chicken dry. Mix the buttermilk and hot sauce in a medium bowl. Add the chicken to the buttermilk mixture and refrigerate for 30 minutes.
Heat 1 1/2 inches of oil in a medium skillet to 350 degrees F. Whisk the flour, salt, baking powder, paprika, thyme, and black pepper in a shallow dish. Dredge the chicken tenders in the flour and place in the hot oil. Fry until cooked through and golden brown, about 5 minutes. Remove to a paper towel–lined plate.
Place a fried chicken tender on the bottom half of each biscuit. Top with your favorite pickles or cole slaw. Drizzle with honey or honey mustard, if desired.