A Tennessee tradition of fried chicken tossed in a buttery, spicy coating—all stuffed into a flaky buttermilk biscuit!

Serves 4

Instructions:

1. In a large bowl, combine flour, sugar, baking powder, and salt. Using your hands or a pastry blender, incorporate butter breaking up the chunks slightly. Fold in buttermilk until a rough dough forms.
2. Roll dough out on a floured surface into a ¾-inch thick rectangle. Cut into 3 inch circles, and place on a parchment lined sheet pan. Refrigerate until ready to bake.
3. Preheat oven to 450°F. Bake for 8–10 minutes or until golden brown. Keep warm until ready to assemble the sandwiches.
4. Heat oil in a large skillet or deep fryer over medium-high heat. Soak chicken cutlets in buttermilk, and season flour with salt and pepper. Coat chicken in flour, and fry until golden brown and cooked completely. Let drain on wire rack or paper towel.
5. In a medium bowl, whisk together butter with spicy coating spices. Dip chicken in coating, and return to drain.
6. Split biscuits and fill each with spicy chicken. Top with dill pickle slices before serving.