Oven-Fried Nashville Hot-Honey Chicken and Biscuits
Wine Recommendation
Beringer Bros. Bourbon Barrel Aged Chardonnay
Ingredients
- 1½ cups buttermilk
- 2 tsp hot sauce
- 2 lb boneless, skinless chicken breasts, halved crosswise
- 1 (24-count) pkg frozen tea biscuits
- 2 cups crushed cornflakes cereal
- ¼ cup all-purpose flour
- 1 tsp dried thyme
- ½ cup butter
- ¼ cup honey
- 2 tsp cayenne pepper
- ½ tsp smoked paprika
Instructions
- Whisk together buttermilk and hot sauce in a large bowl. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; cut into 2-inch pieces.
- Add chicken to buttermilk mixture. Chill 4 hours or up to 2 days.
- Preheat oven to 400°F. Bake biscuits according to package directions; keep warm.
- Stir together cornflakes, flour, and thyme in a bowl. Remove chicken from buttermilk mixture; season lightly with salt and pepper. Dredge chicken, a few pieces at a time, in cornflake mixture, pressing gently to adhere.
- Place chicken on a lightly greased wire rack on a rimmed baking sheet. Bake 20 minutes or until chicken is done.
- Meanwhile, cook butter, honey, cayenne, and paprika in a small saucepan over medium-low heat until butter is melted. Drizzle over chicken before serving. Serve chicken on biscuits.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
415
|
415
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 29 | 29 |
| Carb (g) | 21 | 21 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 284 | 284 |
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