Chicken, Egg and Cheese Biscuit Sandwich

Recipe

Prepare biscuits per recipe.
4 large buttermilk biscuits
If frying, heat oil in pressure cooker to 400°F. If baking or air frying, preheat to 375°F.
peanut oil for frying
Pound chicken breasts flat and cut each in half to make 4 large pieces. In a large zip to lock bag, combine pickle juice and ¼ cup water. Add chicken and marinate for 30 minutes.
2 boneless skinless chicken breasts, ¼ cup pickle juice
In a flat bowl combine 1 egg and milk thoroughly. In another bowl combine flour, powdered sugar, pepper and salt. Dip each piece in the egg/milk mixture, then coat with the flour mixture, then place gently in the hot oil (or on a baking sheet or in air fryer).
5 large eggs, ½ cup milk, ½ cup flour, 1½ tablespoons powdered sugar, ¼ teaspoon pepper, ½ teaspoon salt
Pressure Cooker: close pressure cooker, bring to pressure, cook for 3½ minutes, do a quick release and remove chicken to paper towels to drain.
Air Fryer: air fry for 7-10 minutes, flipping half way through cooking time.
Baking: bake 10-15 minutes, flipping half way through cooking time.
While the chicken is cooking, heat a small amount of oil in a large skillet. Scramble remaining 4 eggs in a bowl. Pour in the hot skillet and cook without stirring just until cooked through.
Remove egg from pan and cut into 4 pieces.
5 large eggs
Cut biscuits in half add a piece of chicken, egg and cheese to each. Serve immediately.
4 slices cheese

You can use store bought biscuits or make your own using one of these recipes: