Bluegrass Egg Biscuit
Yield: 12 servings
Ingredients for Lemon-Pepper Mayo
- 8 oz. (1 cup) mayonnaise
- 1 tbsp. lemon juice
- 1 tbsp. hot pepper sauce
Directions for Lemon-Pepper Mayo
- Blend mayonnaise, lemon juice and hot sauce; cover and refrigerate until needed.
Ingredients for Pecan Flour Mix
- 4 oz. (1 cup) pecan pieces
- 5 oz. (1 cup) flour
- 6 oz. (1 cup) white corn meal
- 2 tsp. salt
- 1 tsp. white pepper
- 1/2 tsp. cayenne pepper
Directions for Pecan Flour Mix
- In a food processor, grind pecans, flour, cornmeal, salt, white pepper and cayenne.
Ingredients for Filling
- 8 oz. (1 cup) buttermilk
- Approx. 2 lb., 8 oz. chcken fingers (24)
- 16 oz. (2 cups) canola oil
- 1 lb., 5 oz.* eggs (12 large), beaten
- 1 lb., 8 oz. large baked biscuits (12 3-in.), warmed
- 6 oz. (1 1/2 cups) Cheddar cheese, shredded
- 2 oz. (1 1/2 cups) iceberg lettuce leaves, shredded
* If using frozen or liquid whole egg product.
Directions for Filling Preparation
- 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 nonstick pan until firm throughout with no visible liquid remaining.
Assembly Instructions
- 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.
Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).