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Nashville Hot Chicken & Egg Biscuit

A Nashville classic just keeps getting better. The runny egg yolk layers nicely over the chicken, calming the heat and keeping the biscuit from drying. We don't know what came first but we do know that we're taking the first bite of this delicious sandwich.

Yields 4 Sandwiches
Prep + Chill Time 30 min Cook Time 45 min Total Time 1 hour 15 min

An egg-tastic variation of the delicious Nashville Hot Chicken Biscuit Sandwich. This recipe includes making everything from scratch, but feel free to save a few steps by purchasing pre-made elements like biscuits or sauce.

Ingredients

For the Hot Chicken

  • 4 4-ounce chicken breast pieces
  • Salt & pepper, to taste
  • 1 cup buttermilk
  • 2 large Rosemary Farm eggs
  • 1 tablespoon hot sauce
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 2 cups canola oil, for frying

For the Chile Paste

  • 4 tablespoons cayenne pepper
  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder
  • 1 tsp. kosher salt
  • ¼ cup chicken fat

For the Buttermilk Biscuits

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons shortening
  • 1 cup buttermilk, chilled

For Sandwich Assembly

  • 4 pieces hot chicken (recipe above)
  • 4 buttermilk biscuits (recipe above)
  • 1 cup chili paste (recipe above)
  • 4 tablespoons honey
  • 4 tablespoons whole grain mustard
  • 1 tablespoon butter
  • 4 large Dakota Layers eggs
  • Salt and pepper, to taste
  • 4 slices Cheddar cheese

Instructions

Hot Chicken

  1. In large bowl, season chicken generously with salt and pepper. Cover with plastic wrap and refrigerate at least three hours or overnight.
  2. Line large, rimmed baking sheet with metal rack. In shallow bowl, whisk together buttermilk, eggs, and hot sauce. In another shallow bowl, whisk together flour, paprika, and cayenne.
  3. Pat chicken dry. Then alternately dredge in flour mixture, milk mixture, and then flour mixture again, and place on wire rack. Repeat until all chicken pieces are coated.
  4. In large pot or fryer, heat oil to 350°F. Working in batches while not over crowding the fryer, fry chicken until golden and internal temperature is at 165°F, about six to eight minutes.
  5. After frying, brush with chile paste.

Chile Paste

  1. In a sauce pot at medium heat, whisk together cayenne pepper, brown sugar, paprika, garlic powder, chili powder, and salt. Add chicken fat (or substitute an equal amount of chicken frying oil) and whisk to combine.

Buttermilk Biscuits

  1. Preheat oven to 450°F
  2. In large mixing bowl, combine flour, baking powder, baking soda, and salt. Using hands, rub butter and shortening into dry ingredients until mixture looks like crumbs. Make a well in the center and pour in chilled buttermilk.
  3. Stir until dough comes together. Dough will be very sticky.
  4. Turn dough onto floured surface, dust it on top with flour, and gently fold dough over on itself five or six times. Press dough into 1-inch-thick round.
  5. Cut out biscuits with a 2-inch cutter, being sure to push straight down through dough. Place biscuits on baking sheet, so they just touch.
  6. Bake until biscuits are tall and light gold on top – 15 to 20 minutes.

Sandwich

  1. Prepare chicken. Keep warm until ready to plate.
  2. Meanwhile, prepare biscuits, slice them in half to make sandwiches, and set aside.
  3. Then mix mustard and honey together and set aside.
  4. While chicken is resting, fry eggs sunny-side up in butter and season with salt and pepper.
  5. To assemble a sandwich, apply honey mustard to both inside halves of each biscuit. Then build with hot chicken on the bottom, followed by a slice of cheddar and topped with fried egg.

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