Fideo, or Mexican pasta, has never tasted better than it does in this recipe.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
| Yield: | 8 biscuits |
Ingredients
- 1 (16 ounce) can 8-count jumbo refrigerator biscuits
- ½ cup buttermilk
- 1 egg
- 2 tablespoons sriracha sauce
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ cup all-purpose flour
- 2 tablespoons chicken and pork rub (such as Adkins®)
- 1 pound skinless, boneless chicken breasts, thinly sliced into 8 pieces
- ½ cup cooking oil
- 1 tablespoon butter
- 2 tablespoons sriracha sauce
- 1 tablespoon agave nectar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place biscuits 1 inch apart on an ungreased baking sheet.
- Bake in the preheated oven until golden brown, 13 to 17 minutes. Set aside.
- 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.
- 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.
- Mix sriracha and agave nectar together in a bowl; adjust heat level to suit your preference.
- 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.
Nutrition Facts
| Calories | 434 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 6 g |
| Sodium | 1918 mg |
| Sugars | 7 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I used Tobasco sauce instead of Siracha and Old Bay’s for the seasoning in the flour dredge. Still had some kick and lots of flavor. I also used my favorite biscuit recipe rather than the canned ones. My husband enjoyed them a lot. Definitely will be making these again.
I loved it. It was rich with flavor. I soaked my chicken in the buttermilk and seasonings overnight, It smelled so good after frying the chicken.
Way too much salt! But very yummy other than that!
It was a hit at my house, but my kids were not of fan of the sweetness of the sauce. I thought it was good but I ended up just mixing melted butter and sriracha and drizzling it on top instead. Next time I will try it with the honey hot sauce.
These sandwiches are very tasty. I suggest chicken tenders for simplicity and convenience. I also feel from this experience that the sauce and flour mixture ought to be completed BEFORE frying the chicken and baking the biscuits.