Chicken, Egg and Cheese Biscuit

1-piece fried chicken

1 biscuit toasted

1 slice cheese, American

1 tablespoon mayo

1 egg, fried over medium plus

1. Open toasted biscuit and spread mayo on both sides. On bottom half, lay fried egg, then cheese, then the fried chicken. Serve

Fried Chicken

5-6 oz. Chicken Thigh, pounded to ¼”- ½” thick

Buttermilk batter

Chicken flour

2 tablespoons oil for pan frying

1. Place chicken into batter.
2. Heat pan over medium high heat with oil. Place battered chicken into flour and pan fry for 3-4 minutes until golden. Turn heat down to medium and flip chicken over. Cook for an additional 3-4 minutes until an internal temperature of 165 degrees. 
3. Remove from pan and place onto a paper towel to remove excess oil. Let rest for two minutes before eating.

Buttermilk Batter

½ cup buttermilk

2 ea eggs

2 tablespoons Chicken Flour

1. Whisk together and mix until combined

Chicken Flour

1 cup ap flour (gluten free flour can be substituted)

1 tablespoon chicken seasoning

1/2 teaspoon baking powder

1. Mix together and set aside