Description
These Southern-style sliders feature crispy, golden fried chicken sandwiched between buttery, flaky homemade biscuits. Topped with honey butter or a drizzle of hot sauce, they’re the perfect bite-sized comfort food for brunch, game day, or a cozy meal!
Ingredients
Units
Scale
- For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk, cold
- For the Fried Chicken:
- 2 boneless, skinless chicken breasts, cut into slider-sized pieces
- 1 cup buttermilk
- 1 teaspoon hot sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional for spice)
- Vegetable oil, for frying
- For Assembly:
- 1/4 cup melted butter (for brushing biscuits)
- 1/4 cup honey (optional)
- Pickles (optional)
- Hot sauce or spicy mayo (optional)
Instructions
- Make the Biscuits:
- Preheat Oven: Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Cut in Butter: Add the cold cubed butter and use a pastry cutter or fingers to mix until the texture resembles coarse crumbs.
- Add Buttermilk: Pour in cold buttermilk and gently stir until a dough forms.
- Roll & Cut: Transfer dough to a floured surface, pat into a 1-inch thick rectangle, and fold over itself a few times. Roll out again and cut into biscuit rounds.
- Bake: Place biscuits on the baking sheet, brush with melted butter, and bake for 12-15 minutes or until golden brown.
- Prepare the Fried Chicken:
- Marinate: In a bowl, mix buttermilk and hot sauce. Add chicken pieces and let marinate for at least 30 minutes (or overnight for more flavor).
- Make Breading: In a separate bowl, mix flour, cornstarch, salt, pepper, paprika, garlic powder, and cayenne.
- Coat Chicken: Remove chicken from buttermilk, let excess drip off, then coat in the flour mixture. Press firmly to ensure an even crust.
- Fry: Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Fry chicken pieces for 4-5 minutes per side or until golden brown and crispy. Drain on paper towels.
- Assemble the Sliders:
- Slice biscuits in half and brush with melted butter or honey.
- Place a piece of fried chicken on each biscuit bottom.
- Add pickles, a drizzle of honey, or hot sauce if desired.
- Top with the biscuit lid and serve warm!
Notes
- :
- Make Ahead: Biscuits can be baked ahead and stored in an airtight container for up to 2 days.
- Spice Level: Adjust cayenne and hot sauce to control heat.
- Air Fryer Option: Cook the breaded chicken in an air fryer at 375°F for 12-15 minutes, flipping halfway.
- Recipe Details:
Nutrition
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg