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Ingredients

• ✓ chicken and pork rub
• refrigerator biscuit
• buttermilk
• egg
• sriracha sauce
• salt
• garlic powder
• cayenne pepper
• all-purpose flour
• chicken breast
• cooking oil
• butter
• sriracha sauce
• agave nectar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
2. 2 Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
3. 3 Mix buttermilk, egg, sriracha, salt, garlic powder, and cayenne pepper together in a shallow bowl. Mix flour and chicken and pork rub together in a separate shallow bowl. Dip chicken into buttermilk mixture then dredge in flour mixture; shake off excess.
4. 4 Heat oil and butter in a cast iron skillet over medium heat. Fry coated chicken in the hot skillet until golden and cooked through, about 3 minutes per side.
5. 5 Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
6. 6 Slice biscuits in half and place 1 piece of chicken on each bottom half. Place about 1 tablespoon sauce on each piece of chicken and top with the remaining biscuit halves.

By thedailygourmet