Chicken Parm Biscuits


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  • 1 1⁄2 cups panko breadcrumbs
  • 1⁄3 cup grated parmesan cheese
  • 2 teaspoons garlic powder
  • 2 teaspoons italian seasoning
  • 1 1⁄2 cups flour
  • 2 teaspoons salt
  • 1⁄2 teaspoon pepper
  • 2 eggs, beaten (plus a splash of water)
  • vegetable oil, for frying
  • 6 chicken tenderloins
  • 2 (16 1/3 ounce) cans homestyle buttermilk biscuits
  • 1 cup shredded mozzarella cheese
  • 1⁄2 cup unsalted butter, melted
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • Preheat oven to 400 F and lightly grease a baking sheet.
  • Add the panko, parmesan, garlic powder and Italian seasoning 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 350F.
  • 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.

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