Directions

• Homemade Biscuits:
• Preheat oven to 450°F.
• Add the flour, Bisquick, baking powder, sugar, salt, and baking soda to a large mixing bowl. Stir well to combine the dry ingredients thoroughly.
• Add two tablespoons of the butter to the dough and use a spoon to press it into the flour mixture. I find it easiest to smear the butter against the sides of the bowl while working it into the flour. Once the first two tablespoons are completely incorporated, add in the last two tablespoons and repeat the process.
• Pour in the milk and stir with a spoon until just combined. The dough will likely be too wet. Add in more flour, one tablespoon at a time, until the dough is just dry enough to handle. Dough should come away clean from your fingers when you touch it, but stick to your fingers if you pinch it. Dump dough onto a well floured work surface. Sprinkle lightly with flour.
• Fold dough over on itself three times. Use your hands to pat the dough to 3/4 of an inch high.
  Cut dough out with biscuit cutter and place on baking sheet. Let sit 5 minutes before baking.
  Bake for 15 minutes or until tops are just beginning to turn golden. Do not over bake these!
• Hot Chicken:
• Pat chicken dry with paper towels. Set aside. Make the chicken coating. You’ll need three wide, shallow bowls. In one shallow bowl, pour in one cup all-purpose flour and mix it with salt and pepper. In a second shallow bowl, whisk together eggs, buttermilk, and hot sauce. In the third shallow bowl, whisk together the other cup of all-purpose flour and blackened seasoning.
• Take one piece of patted-dry chicken and place into first bowl of flour (that is seasoned with salt and pepper.) Shake off excess. Dip chicken into buttermilk mixture, letting excess drip back into bowl.  Finally, dredge chicken piece again into the final flour bowl (that is seasoned with the blackened seasoning.) Place prepared chicken on a baking sheet. Continue with the rest of the chicken breasts.
• Using a heavy-bottomed pot or large cast iron skillet, pour in oil so it comes up about 3-4 inches inside the pot. Heat oil over medium-high heat until a heat-safe thermometer registers 325°F.
• Working in batches, fry 2-3 pieces of chicken at a time, turning occasionally. Fry until it is deep golden brown and crisp and an instant-read thermometer inserted into thickest part of pieces registers 160° for white meat and 165° for dark (about 15-18 minutes). Transfer cooked chicken to a clean wire rack set inside a baking sheet.
• Nashville Sauce:
• Whisk together cayenne, brown sugar, chili powder, garlic powder, and paprika in a medium bowl; carefully whisk in 1 cup frying oil. Brush fried chicken with spicy oil.​
• Spinach Sauce:
• In a medium bowl, mix together mayonnaise, sour cream, dry leek soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight to let flavors meld together.
• Assembly:
• ​Split the biscuit in half.  Top with hot chicken, spinach dip and sunny side up egg and serve.