Directions:
- Place chicken breasts in plastic bag with 2 cups buttermilk. Refrigerate 2 hours.
- Cook buttermilk biscuits as directed on package. Once done, keep warm in the oven.
- Gravy:.
- In skillet, brown breakfast sausage. Do NOT drain.
- Once cooked, add 2 tablespoons flour, 1/2 teaspoons browning seasoning and 2 cups milk. Keep on med-low and mix. (You may add more flour or milk for desired consistency).
- Chicken:.
- While browning sausage, heat shortening in electric skillet to 350°F
- In bowl, mix 2 cups flour and seasoning salt (optional).
- Dip each chicken breast in the flour mixture to coat.
- Place in the electric skillet and cook until center is no longer pink, turning once.
- Cut buttermilk biscuit in half and place on plate.
- Place fried chicken breast on top of biscuit.
- On top of chicken, sprinkle cheddar cheese.
- Pour gravy on top and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3082.66 Kcal (12906 kJ) | ||
| Calories from fat | 1742.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 193.58g | 298% | |
|---|---|---|---|
| Cholesterol | 303.71mg | 101% | |
| Sodium | 6924mg | 288% | |
| Potassium | 1519.3mg | 32% | |
| Total Carbs | 246.89g | 82% | |
| Sugars | 41.8g | 167% | |
| Dietary Fiber | 13.65g | 55% | |
| Protein | 84.73g | 169% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 13.8mg | 76% | |
| Calcium | 1238.4mg | 124% | |
| Amount Per 100 g | |||
| Calories | 315.36 Kcal (1320 kJ) | ||
| Calories from fat | 178.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.8g | 298% | |
|---|---|---|---|
| Cholesterol | 31.07mg | 101% | |
| Sodium | 708.34mg | 288% | |
| Potassium | 155.43mg | 32% | |
| Total Carbs | 25.26g | 82% | |
| Sugars | 4.28g | 167% | |
| Dietary Fiber | 1.4g | 55% | |
| Protein | 8.67g | 169% | |
| Vitamin C | 0.1mg | 2% | |
| Iron | 1.4mg | 76% | |
| Calcium | 126.7mg | 124% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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