Spicy Southern Chicken And Tuna Biscuit Recipes

Steps:

• PREP/PREPARE
• THE MARINADE
• Gather and prep all your ingredients.
• Thoroughly combine all of the ingredients.
• Add the chicken and the marinade to a non-reactive bowl or a Ziploc bag, and thoroughly coat the chicken with the marinade.
• Chef's Tip: Before adding the chicken to the marinade, cut into pieces that would fit nicely on a good Southern biscuit (I got six pieces).
• Place in the refrigerator, and allow the flavors to blend for a couple of hours, or overnight.
• Chef's Note: The best time to perform the marinade is before you go to bed. In the morning they will be ready for breading and cooking.
• THE BREADING
• Gather and prep all your ingredients.
• Add all the breading ingredients into a large plate, and mix thoroughly.
• Remove a piece of the chicken from the marinade; allow the excess marinade to drip off, and place in the flour mixture.
• Thoroughly coat the chicken with the flour mixture.
• Allow the chicken to rest for ten minutes.
• Chef's Note: Repeat for the remaining chicken pieces.
• While the chicken is resting, add the oil to a skillet (cast iron is good), and heat to 350f (175c).
• Add the chicken, and cook until nice and brown, about 3 minutes per side.
• Place the chicken on a paper towel to drain.
• PLATE/PRESENT
• Slice open your favorite Southern-style biscuit, and add the chicken.
• If you like you could add a nice fried egg. Enjoy.
• Keep the faith, and keep cooking.

Steps:

• Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and 2/3 cup milk. Bake uncovered 20 minutes.
• In medium bowl, stir Bisquick mix, cheese and 1/2 cup milk until soft dough forms. Drop dough by 6 spoonfuls onto hot tuna mixture.
• Bake uncovered 10 to 12 minutes or until biscuits are golden brown. Mix butter and garlic powder; brush over warm biscuits.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place biscuit dough on a baking sheet, about 1 to 2 inches apart. Bake in the preheated oven until golden brown, about 11 to 15 minutes. Remove from oven and allow the biscuits to cool.
• Heat a skillet over medium-high heat and cook the chicken breasts until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the skillet and dice into 1/2 inch cubes.
• Mix tuna, mayonnaise, and mustard in a bowl until combined. Stir in white pepper, cayenne pepper, paprika, and cumin. Reserve 1/4 of the tuna mixture in a separate bowl. Combine the remaining 3/4 portion of the tuna mixture with the chicken. Split each biscuit in half and place over a bed of lettuce leaves. Divide chicken and tuna mixture on top of each biscuit half. Use the remaining 1/4 portion of the tuna mixture as a garnish on the lettuce leaves.