Bluegrass Egg Biscuit with Fresh Chicken Fingers

From: Executive chef/owner Ouita Michel, Holly Hill Inn, Frankfort, KY. Yield: 12 servings.

Lemon-pepper Mayo:

1 cup mayonnaise

1 Tbsp. lemon juice

1 Tbsp. hot pepper sauce

1 cup pecan pieces

1 cup flour

1 cup white cornmeal

2 tsp. salt

1 tsp. white pepper

½ tsp. cayenne pepper

1 cup buttermilk

24 fresh chicken fingers

2 cups canola oil

12 large eggs, beaten (or 1 lb., 5 oz. frozen or liquid whole egg product)

12 3-inch large baked biscuits, warm

1½ cups shredded cheddar cheese

1½ cups shredded iceberg lettuce leaves

In a food processor, grind pecans, flour, cornmeal, salt, white pepper and cayenne.

Soak chicken in buttermilk for 15 to 20 minutes. Roll chicken in pecan flour mix, then fry in canola oil until browned, crisp, and cooked throughout. Remove chicken and keep warm.

Scramble eggs in a spray-coated or buttered nonstick pan, cooking until firm throughout with no visible liquid remaining.

For lemon-pepper mayo: Blend mayonnaise, lemon juice and hot sauce; cover and refrigerate until needed.

For each serving: Split a warm biscuit and spread about 2 tsp. lemon-pepper mayo onto cut sides of biscuit. Stack on 2 chicken fingers, ½ cup scrambled eggs, 2 Tbsp. cheese and 2 Tbsp. lettuce. Cover with biscuit top. Repeat for remaining sandwiches. Serve immediately.