Nashville Hot Chicken Biscuit Bake Step-by-step instructions

Before you start

Before starting, heat the oven to 375°F (190°C). Cut the chicken tenders into bite-size pieces, about 1-inch chunks. If using refrigerated biscuit dough, open the can and separate the biscuits, then cut each one into quarters.

Measure out the butter, spices, and pickle slices so everything is ready to assemble. Have a 9x13-inch baking dish on hand. This recipe comes together quickly, so having all the ingredients prepped and measured makes the process smooth.

Instructions

Assemble the Dish

1. 1Prepare the Chicken and Sauce
   Heat the oven to 375°F (190°C). Spread the bite-size chicken pieces in an even layer in a 9x13-inch baking dish. In a small bowl, whisk together the melted butter, cayenne pepper, brown sugar, garlic powder, smoked paprika, and kosher salt until smooth. Pour the spicy butter sauce evenly over the chicken, turning the pieces to coat.
   Look for The chicken is coated in a reddish-orange sauce with visible spices.
   Tip Use a spatula to ensure every piece is coated for even flavor.
2. 2Top with Biscuits and Pickles
   Scatter the quartered biscuit dough pieces over the chicken in an even layer. Distribute the dill pickle slices over the top, tucking some between the biscuit pieces.
   Look for The dish is covered with dough pieces and pickle slices.
   Tip Arrange the biscuits so they are not overlapping too much for even baking.

At the end of this phase, the chicken is coated in a thick, reddish-orange sauce, and the biscuit quarters and pickle slices are evenly distributed on top. The dish looks colorful and vibrant, with the sauce clinging to the chicken and the dough pieces ready to bake.

Bake to Golden

3. 3Bake the Casserole
   Place the dish in the oven and bake until the biscuits are golden brown and cooked through, and the chicken is no longer pink in the center, about 30 minutes. The internal temperature of the chicken should reach 165°F (74°C).
   Look for The top is golden and the edges are bubbling.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip If the biscuits brown too quickly, loosely cover with foil for the last 10 minutes.

After baking, the top is golden brown, the edges are bubbling, and the kitchen smells of butter and cayenne. The biscuits are puffed and cooked through, and the sauce is bubbling around the edges. The chicken is fully cooked and tender.

Rest and Serve

4. 4Rest and Serve
   Remove the dish from the oven and let it rest for 5 minutes before serving. Spoon the chicken, biscuits, and pickles onto plates, making sure to include some of the red butter sauce from the bottom of the dish.
   Look for The sauce is bubbly and the biscuits are flaky.
   Tip Letting it rest helps the sauce thicken slightly and makes serving easier.

After resting, the sauce has slightly thickened, and the biscuits have absorbed some of the sauce at the bottom. The dish is aromatic with a spicy, buttery scent. Serve immediately, spooning the sauce over each portion.

Common mistakes

A common mistake is overcrowding the baking dish, which can cause the biscuits to steam rather than bake. Make sure the chicken and biscuits are in a single layer. Another pitfall is under-baking the biscuits; they should be deep golden brown and firm to the touch.

Be careful not to overmix the sauce, as it can become too thick. If the sauce seems too spicy, reduce the cayenne, but remember that the heat mellows slightly as it bakes.

Finally, let the dish rest for a few minutes before serving so the sauce can settle and the biscuits can set.

How to tell it’s done

The bake is done when the biscuits are golden brown and cooked through, and the chicken is no longer pink in the center. The internal temperature of the chicken should reach 165°F (74°C) as measured with an instant-read thermometer inserted into the thickest piece.

The edges of the dish will be bubbling, and the sauce will be thick and glossy. If the biscuits brown too quickly but the chicken is not yet done, cover the dish loosely with foil and continue baking until the chicken reaches the safe temperature.

• Poultry: 165°F (74°C) in the thickest part