Bluegrass Egg Biscuit

Ingredients and Directions

Lemon-Pepper Mayo

Directions

1. Blend mayonnaise, lemon juice and hot sauce; cover and refrigerate until needed.

Ingredients

• 8 oz. (1 cup) mayonnaise
• 1 tbsp lemon juice
• 1 tbsp hot pepper sauce

Pecan Flour Mix

Directions

1. In a food processor, grind pecans, flour, cornmeal, salt, white pepper and cayenne.

Ingredients

• 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

Filling

Directions

1. Soak chicken in buttermilk for 15 to 20 minutes.

2. Roll chicken in pecan flour mix, then fry in canola oil until browned, crisp and cook throughout.

3. Remove chicken and keep warm.

4. Cook and scramble eggs in a spray-coated or buttered nonstick pan until firm throughout with no visible liquid remaining.

Ingredients

• 8 oz. (1 cup) buttermilk
• Approx. 2 lb., 8 oz. chicken 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.

Assembly Instructions

Directions

1. For each serving, split a warm biscuit; spread about 2 teaspoons lemon-pepper mayo onto cut sides of biscuit.

2. Stack on 2 chicken fingers, 1/2 cup scrambled eggs, 2 tablespoons cheese and 2 tablespoons lettuce.

3. Cover with biscuit top. Repeat for remaining sandwiches.

4. Serve immediately.

   Note: Do not let egg mixture remain at room temperature for longer than one hour (including preparation and service time).