Chicken & Biscuits with Sausage Gravy
Chicken & Biscuits with Sausage Gravy
Chicken & Biscuits with Sausage Gravy
Chicken & Biscuits with Sausage Gravy

Chicken & Biscuits with Sausage Gravy

David Venable

Take a bite of this filling meal that hits the comfort-food spot!

Ingredients

  • 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

Preparation

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.

Cook's Notes

If you want to make the chicken tenderloins spicy, add 1/4 tsp cayenne pepper to the spice mix.

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