Chicken Parm Biscuits

Recipe by Arlyn Osborne




  • Preheat oven to 400 F and lightly grease a baking sheet.
  • Add the panko, parmesan, garlic powder and Italian seasoning in a large bowl and whisk to combine.
  • Add the flour, salt and pepper to a separate large bowl and whisk to combine.
  • Add the eggs and about 2 tablespoons of water to a separate bowl and whisk to combine.
  • Heat about 3 inches of oil in a Dutch oven to 350°F.
  • Dredge the chicken in flour first, then coat in the egg wash, and finally cover in panko.
  • Fry the tenders until cooked through and golden brown, about 5-6 minutes. Drain on a paper towel lined plate. Cut each tender horizontally into thirds.
  • Flatten out the biscuit rounds. Add about 1 tablespoon of shredded mozzarella in the center and top with chicken piece. Cover and pinch close to seal. You will have left over fried chicken.
  • Place on the prepared baking sheet. Bake for 17-20 minutes until golden, rotating the pan halfway through.
  • Meanwhile, whisk together the butter mixture.
  • Brush the rolls with the butter mixture while still warm. Serve with marinara on the side.