Ingredients
1 tube premade biscuits
2 tablespoons butter
2 tablespoons all-purpose flour
½ cup whole milk
½ cup chicken stock
Salt and pepper
½ pound chicken cutlets
1 egg
1 cup buttermilk
2 tablespoons Frank’s RedHot or other hot sauce
1 ½ cups all-purpose flour
½ cup cornstarch
1 tablespoon salt
½ tablespoon black pepper
½ teaspoon sweet paprika
Oil for frying
Instructions
Prepare the biscuits according to the instructions on the container.
While the biscuits bake, place a small saucepan over a medium heat, and add the butter and flour. Whisk together until a paste forms, then add the milk, a little at a time, whisking constantly, and then add the chicken stock a little at a time, again whisking constantly. Add salt and pepper to taste. Continue whisking over the heat until the mixture thickens to a gravy consistency, then remove from the heat and keep covered until time to serve.
In a medium, shallow bowl, combine the egg, buttermilk and hot sauce, and whisk thoroughly.
In a second medium, shallow bowl, whisk together the flour, cornstarch, salt, pepper and sweet paprika.
Place the oil, enough to fill the skillet about half an inch deep, in a large, heavy-bottomed skillet over a medium heat, and prepare a plate lined with paper towels for the chicken to cool and drain.
First, dip each piece of chicken in the egg mixture, then in the flour mixture. Next, transfer to the skillet, and fry on each side until golden brown, about 2 minutes per side, before transferring to the paper towel-lined plate.
Serve the biscuits topped with the fried chicken and gravy.
