For the Chicken:
- 1 can Buttermilk Biscuits, 16.3 ounces
For the Gravy:
- Oil, For frying
- 1 cup Buttermilk
- 2 tablespoons Hot Sauce
- 1 1/2 pounds Boneless Skinless Chicken Cutlet, Or tenders, very thinly sliced
- 2 cups All-Purpose Flour
- 1 teaspoon Paprika
- 1 teaspoon Oregano
- 1/2 teaspoon Dried Sage
- 1 teaspoon Salt
- 3 tablespoons Butter
- 8 ounces Chopped Mushrooms
- 3 tablespoons All-Purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Black Pepper
- 1/2 teaspoon Crushed Red Pepper, Optional
- 1 cup Milk
Prepare the biscuits according to package instructions.
In a deep skillet, add an inch of oil. Heat it over medium heat.
In a medium bowl, whisk together the buttermilk and hot sauce. Add the chicken.
While you let the chicken soak for a minute, whisk together the flour, paprika, oregano, sage, and salt in a large bowl.
Dredge one piece of the chicken in the flour mixture, then dip it back in the buttermilk, then dredge it in the flour again and shake off the excess.
Carefully add it to the hot oil. Repeat with the remaining chicken.
It’s easiest to work in batches with the frying. You’ll do about 3 mins per side, or until the breading is nice and golden. Remove the cooked chicken to a paper towel lined plate.
To make the gravy, melt the 3 tablespoons of butter in a large skillet.
Add the mushrooms and cook over medium to medium high heat until they are soft and start to brown -- 3 - 4 mins.
Whisk in the flour and then slowly stir in the milk.
Cook for another couple of minutes to let the gravy thicken, Stir in the salt and peppers.