Step 1

Heat oil in large pan or cast iron skillet over medium-high heat.

Step 2

Combine flour, onion powder, sweet paprika, celery salt, and white pepper in a medium bowl.

Step 3

Dredge chicken strips in flour mixture and place into hot oil. Fry on each side for 4-5 minutes or until cooked through.

Step 4

Place into a large mixing bowl with  prepared Nashville Hot Sauce, toss to cover.

Step 5

Place each chicken strip on a halved buttermilk biscuit with two honey habanero pickles each. Mayonnaise is optional.

Step 6

If you've tried this recipe, come back and let us know how it was!