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Fried Chicken and Egg Biscuit Sandwiches

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Fried Chicken and Egg Biscuit Sandwiches
  • Prep Time 5 min
  • Total Time 30 min
  • Servings 8
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Can’t stop, won’t stop stacking delicious breakfast fixin’s on our favorite buttermilk biscuits.

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
16
frozen fully-cooked breaded chicken breast tenders
16
slices bacon
8
pasteurized eggs*
8
slices Cheddar cheese

Directions

  • 1 Heat oven to 325°F. On one end of ungreased cookie sheet, arrange 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits with sides touching. Place 16 frozen fully-cooked breaded chicken breast tenders in single layer on other end of cookie sheet.
  • 2 Bake 19 to 25 minutes or until biscuits are golden brown and chicken is thoroughly heated.
  • 3 Meanwhile, in 10- to 12-inch nonstick skillet, arrange 16 slices bacon. Cook over medium-low heat 12 to 15 minutes, turning occasionally, until crisp. Remove bacon from skillet to paper towel-lined plate; reserve bacon drippings in skillet.
  • 4 In skillet with bacon drippings, cook 8 eggs over-easy for a runny yolk.
  • 5 To assemble biscuit sandwiches, split warm biscuits; place on serving plates. Place 2 chicken tenders on each bottom biscuit half. Layer 1 slice Cheddar cheese, 2 slices bacon and 1 cooked egg on each bottom half over chicken. Cover with top biscuit halves. Serve warm.
Tips  

For extra flavor, pan-fry the cooked chicken tenders in the bacon fat over medium heat until extra crisp, about 1 minute per side.

*Pasteurized eggs are uncooked eggs that have been heat-treated to kill bacteria which can cause food poisoning and gastrointestinal distress. Because the eggs in this recipe are not cooked, be sure to use pasteurized eggs. They can be found in the dairy case at large supermarkets.

Nutrition Information 
No nutrition information available for this recipe
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