Season the Chicken thighs with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Cook chicken thighs using your preferred method (bake, grill, or pan-fry) until cooked through (internal temperature of 165°F/74°C). Let cool slightly and shred.
In a bowl, combine all Sauce ingredients. Add shredded chicken and mix well.
Prepare the Cheddar Bay Butter by combining melted butter, garlic powder, parsley, salt, and cheddar cheese.
Cut biscuits in half horizontally. Brush the cut sides with Cheddar Bay Butter.
Fill the bottom half of each biscuit with the chicken mixture. Top with the biscuit lid.
Bake for 12-15 minutes, or until biscuits are golden brown and heated through.
Season the Chicken thighs with smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Cook chicken thighs using your preferred method (bake, grill, or pan-fry) until cooked through (internal temperature of 165°F/74°C). Let cool slightly and shred.
In a bowl, combine all Sauce ingredients. Add shredded chicken and mix well.
Prepare the Cheddar Bay Butter by combining melted butter, garlic powder, parsley, salt, and cheddar cheese.
Cut biscuits in half horizontally. Brush the cut sides with Cheddar Bay Butter.
Fill the bottom half of each biscuit with the chicken mixture. Top with the biscuit lid.
Bake for 12-15 minutes, or until biscuits are golden brown and heated through.
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