Cut the Hatfield Savory Brown Sugar Pork Loin Filet into eight equal pieces and pound to 3/4-inch thickness
Dredge each pork piece in flour and shake off any excess.
Next, dip the flour coated pork into the beaten egg.
Finish by dredging each of the pork pieces into the crushed cracker crumbs until fully coated, shaking off any excess.
Fill your skillet with approximately 2 inches of oil and preheat to 350˚F.
Working in batches, place 2 - 3 pieces of the breaded pork in the oil and fry 3 - 4 minutes until golden brown. Flip and fry an additional 3 -4 minutes, until golden brown. Transfer to a rack and repeat to cook all the pork.
Cut the biscuits in half, add a piece of the fried pork on the bottom half of the biscuit. Drizzle with hot honey and add the top biscuit. Serve and enjoy!