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Ingredients

• 8 buttermilk biscuits (make them from scratch, from a store-bought buttermilk biscuit mix or use good quality, store-bought buttermilk biscuits), warmed and split
• 8 pieces boneless, skinless chicken thighs or breasts, trimmed into 3-4-ounce pieces to fit biscuits
• Salt and pepper
• 1 cup sour cream
• 1/4 cup chives, finely chopped
• 2 cloves garlic, grated or chopped, then mashed into paste
• 1 1/2 cups flour
• 1 tablespoon mustard powder (a couple of palmfuls)
• 1 tablespoon poultry seasoning
• 1 tablespoon onion powder (a palmful)
• 1 tablespoon sweet paprika or smoked sweet paprika (a palmful)
• 1 1/2 teaspoons ground ginger (half a palmful)
• 1 teaspoon cayenne pepper (1/3 palmful)
• Vegetable or any light frying oil, plus additional, for drizzling
• 4 slices smoky, thick-cut bacon, chopped
• 1 bundle Swiss chard, stemmed, cleaned, dried and shredded
• 2 tablespoons cider or wine vinegar
• Freshly grated nutmeg, to taste
• Honey, for drizzling
• Hot sauce, for garnish

Description

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Rachael Ray