We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    67
  • Email
    0
  • Facebook
    0

Fried Chicken and Egg Biscuit Sandwiches

(0)
  0 reviews
  • 5 min prep time
  • 30 min total time
  • 5 ingredients
  • 8 servings
  • Pinterest
    67
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Can’t stop, won’t stop stacking delicious breakfast fixin’s on our favorite buttermilk biscuits.

Aaron Hutcherson Aaron Hutcherson
September 20, 2016

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

Steps

  • 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.
  • 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.

Expert 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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
876.2
% Daily Value
Total Fat
58.7g
90%
Saturated Fat
15.7g
78%
Cholesterol
299.6mg
100%
Sodium
1627.5mg
68%
Total Carbohydrate
45.5g
15%
Dietary Fiber
1.3g
5%
Sugars
6.2g
Protein
41.1g
% Daily Value*:
Vitamin C
1.50%
2%
Calcium
24.20%
24%
Iron
19.40%
19%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved