Chicken & Biscuits with Sausage Gravy
- Take a bite of this filling meal that hits the comfort-food spot!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- 1/2 Tbsp celery salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1-1/2 tsp black pepper
- 1/2 Tbsp mustard powder
- 1 Tbsp paprika
- 1/2 tsp ground ginger
- 8 chicken tenderloins
- 1/2 cup buttermilk
- 1 cup panko breadcrumbs
- 1 (16.3-oz) can refrigerator biscuits, baked according to package directions
- 1 (2.64-oz) pkg country gravy mix, prepared according to package directions
- 1 lb loose sausage, browned, drained, and added to prepared country gravy
In a small mixing bowl, combine the celery salt, garlic and onion powders, thyme, basil, oregano, black pepper, mustard, paprika, and ginger. Set aside.
Place the tenderloins into a sealable, disposable plastic bag.
In a small mixing bowl, combine the buttermilk and the 1 tsp of the just-prepared spice mix. Add the liquid to the bag, then seal and toss to combine. Let the tenderloins marinate in the refrigerator for 4 hours or overnight.
Preheat the oven to 400°F when ready to cook the chicken. Spray a baking sheet with cooking spray and set aside.
In a shallow dish, combine the panko breadcrumbs and the remaining spice mix. Remove a tenderloin from the marinade and coat it with the breadcrumbs. Place onto the prepared baking sheet. Repeat this same process with the remaining tenderloins.
Bake for 20–30 minutes or until a thermometer stuck in the thickest part of the tenderloins reaches 165°F.
Cut the biscuits in half. Put a baked tenderloin on one half of each cut biscuit. Spoon the warmed gravy mixture over the tenders, then top with the other biscuit half.