This recipe for chicken biscuits could be a weeknight dinner with a side of greens, but it's made to travel, and perfectly suited for a picnic. The biscuit dough, adapted from Sam Sifton's all-purpose biscuit recipe, is lightly kneaded here, so it's not too tender to work in a sandwich. The chicken tenders, inspired by Masaharu Morimoto's katsu in the cookbook "Mastering the Art of Japanese Home Cooking," are pounded and coated in panko for plenty of crunch. Prepare both components the day you want to eat them, giving yourself at least one extra hour for everything to cool before you assemble, so the sandwich stays crisp. You can also cook well in advance, and assemble the sandwiches the next day. Either way, cooling the chicken completely, on a wire rack, is crucial. If you prefer breast meat over thigh, feel free to swap it in.
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Serving Size: 1 serving (92g) | ||
Recipe Makes: 6 servings | ||
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Calories: 74 | ||
Calories from Fat: 26 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 7.3mg | 2 % | |
Sodium 1398.5mg | 48 % | |
Potassium 203.5mg | 5 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 9.4g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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