Sweet and Spicy Hickory and Brown Sugar BBQ Chicken Breakfast Biscuits

Prep biscuits by using your homemade recipe or baking according to the instructions on the package. While the biscuits are baking, cut the jalapeño into slices and begin working on the chicken.

Pound the chicken thighs to thin them to about ½ an inch thick and set aside. In a bowl, mix flour with Country Bob’s Seasoning Salt and whisk to combine. In a separate bowl, crack 1 egg and scramble with a fork. Add 1 Tbsp of Country Bob’s Hickory and Brown Sugar BBQ Sauce and stir until well blended.

Pour about half an inch of oil into a cast iron pan and heat it to medium. Dredge your chicken thighs in the flour mixture until completely coated. Shake off excess flour, then dip the chicken into the egg/BBQ mixture. Let the excess egg drip off, then return the chicken to the flour and dredge until well coated again. Add chicken to the oil, being careful not to crowd the pan, and cook for 3-4 minutes per side until crispy. Remove chicken and set on a rack or paper towel to cool.

Using either the same pan or a clean pan, cook eggs to your liking.

Open the biscuits and place a slice of cheese on the bottom along with a few jalapeño slices. Place in the oven for about 2-3 minutes until the cheese melts. Top with the fried chicken thigh, eggs, and another drizzle of Country Bob’s Hickory and Brown Sugar BBQ Sauce, then serve!