- Yield servings
- Homemade Buttermilk Biscuits
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons shortening
- 1/2 cup buttermilk
- Stir together Drop or Roll Ou teaspoon
- Bake at 450 for 10 15 minutes until golden brown.
- Thin Cut Chicken Cutlets
- 1 cup milk
- 2 tablespoons Red Hot Sauce
- 8 tablespoons Flour to dredge chicken
- 1 teaspoon red chili flakes
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 3 tablespoons Olive Oil
- 1/4 cup Sweet Mild Chili Sauce
- 1/2 cup Mayonaise
- Romaine Lettuce Leaves
- Med Red Tomato Slices
Biscuit Preparation -
Stir together – Drop or Roll Out.
Bake at 450 for 10 – 15 minutes until golden brown.
Cutlet Preparation -
Heat Oil in Iron Skillet. On Medium heat fry breast slices slowly after dredging in flour mixed with chili flakes, salt & pepper.
Mix Sweet Mild Chili Sauce and Mayonaise for Dressing.
Break Romaine Lettuce into Biscuit Size Pieces.
Slice Medium Tomato in round circles for sandwiches.
When Chicken is completely done, set aside for two minutes while you prepare biscuits by splitting in half, layering with dressing, chicken cutlet, romaine lettuce slice and tomato on top – served open face – ready to close up and eat.
This is a tasty version of a southern favorite….sure to please every taste bud.