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Bluegrass Egg Biscuit
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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LEMON-PEPPER MAYO:
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Mayonnaise
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8 oz.
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1 cup |
| Lemon juice |
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1 Tbsp.
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Hot pepper sauce
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1 Tbsp.
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Pecan pieces
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4 oz.
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1 cup |
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Flour
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5 oz.
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1 cup |
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White cornmeal
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6 oz.
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1 cup |
| Salt |
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2 tsp. |
| White pepper |
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1 tsp. |
| Cayenne pepper |
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1/2 tsp. |
| Buttermilk |
8 oz. |
1 cup |
| Fresh chicken fingers |
Approx. 2 lb. 8 oz. |
24 |
| Canola oil |
16 oz. |
2 cups |
| Eggs, beaten |
1 lb. 5 oz.* |
12 large |
| Large baked biscuits, warmed |
1 lb. 8 oz. |
12 (3-inch) |
| Shredded Cheddar cheese |
6 oz. |
1-1/2 cups |
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Shredded iceberg lettuce leaves
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2 oz. |
1-1/2 cups |
- Blend mayonnaise, lemon juice and hot sauce; cover and refrigerate until needed.
- In a food processor, grind pecans, flour, cornmeal, salt, white pepper and cayenne.
- Soak chicken in buttermilk for 15 to 20 minutes. Roll chicken in pecan flour mix, then fry in canola oil until browned, crisp and cook throughout. Remove chicken and keep warm.
- Cook and scramble eggs in a spray-coated or buttered non-stick pan until firm throughout with no visible liquid remaining.
- For each serving, split a warm biscuit; spread about 2 teaspoons lemon-pepper mayo onto cut sides of biscuit. Stack on 2 chicken fingers, 1/2 cup scrambled eggs, 2 tablespoons cheese and 2 tablespoons lettuce. Cover with biscuit top. Repeat for remaining sandwiches. Serve immediately.
* If using frozen or liquid whole egg product.
Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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