Crispy Chicken Biscuit Sliders
Yield: 6
Calories: 19592.26kcal
Cost: $$
Materials
- 2 teaspoons kosher salt
- 1 teaspoon light brown sugar
- 1 teaspoon baking powder
- 4 chicken thighs boneless, skinless trimmed of most fat and cut in half when larger than a biscuit or bun
- CREAMY SAUCE
- 1 tablespoon garlic powder
- 1 tablespoons fresh lemon juice
- 2 tablespoons dill pickle brine
- ½ cup mayonnaise
- 2 tablespoons fresh chives finely diced
- ½ teaspoon celery seeds
- ½ teaspoon freshly ground black pepper
- Kosher salt
- DREDGE
- 1½ cups all-purpose flour
- ⅓ cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 teaspoons cayenne pepper
- 3 teaspoons kosher salt plus more
- 1 large egg beaten to blend
- 1 cup buttermilk
- 2 tablespoons bourbon optional
- 3 tablespoons hot sauce Frank's is recommended
- 8 cups oil peanut preferably or vegetable
- 8 biscuits buttermilk biscuits or soft slider buns like brioche
- 3 tablespoons unsalted butter melted
- dill pickles
- 4 cups lettuce ice berg or thinly-sliced cabbage will do
- 1 teaspoon black pepper freshly ground
Instructions
- Mix salt, sugar, and baking powder in a small bowl. Season chicken all over with salt mixture (you won’t need all of it). Chill uncovered on a wire rack set inside a rimmed baking sheet, at least 2 hours and up to 1 day.
- FOR THE CREAMY SAUCE
- Combine garlic and lemon juice in a medium bowl; let sit 10 minutes. Mix in mayonnaise, chives, celery seeds, and pepper; season with salt.
- CHICKEN DREDGE
- Whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, and 2 Tbsp. salt in a medium bowl.
- Whisk egg, buttermilk, optional bourbon, and 3 Tbsp. hot sauce in another medium bowl.
- Working with 1 piece at a time, dredge chicken in flour mixture, turning to coat and packing into crevices. Shake to remove excess; return to rack.
- Pour 3 Tbsp. buttermilk mixture into flour mixture and work in with your fingers.
- Dip chicken into remaining buttermilk mixture, allow excess to drip off, then pack moistened flour mixture firmly onto chicken. Gently shake off excess; return to rack.
- Chill chicken for at least 30 minutes and up to 12 hours.
- Pour oil into a large heavy pot fitted with thermometer to come halfway up sides. Heat over medium-high until thermometer registers 350-375°.
- Working in 2 batches, fry chicken, turning often and adjusting heat to maintain temperature, until deep golden brown, 5–8 minutes per batch.
- Transfer to a wire rack set over paper towels to drain.
- Split your biscuits or buns open face on a sheet pan and baste with melted butter then sprinkle lightly with garlic powder.
- Place the biscuits or buns top oven rack and broil for 3 minutes or until just slightly golden brown then set to the side for assembling the sliders.
- Mix the creamy sauce ingredients. Spread some seasoned mayonnaise over cut sides of buns. Build sandwiches with pickles, fried chicken, slaw, and more hot sauce, if desired.
- Toss a tablespoon of the sauce with lettuce/cabbage mix and salt and pepper to your liking.
- Spread some of the creamy sauce on the toasted biscuits/buns.
- Build sandwiches with pickles, fried chicken, slaw, and more hot sauce as you wish.
Nutrition
Calories: 19592.26kcal | Carbohydrates: 286.96g | Protein: 119.77g | Fat: 2020.07g | Saturated Fat: 198.33g | Polyunsaturated Fat: 576.66g | Monounsaturated Fat: 1207.59g | Trans Fat: 9.07g | Cholesterol: 786.38mg | Sodium: 14938.02mg | Potassium: 2553.3mg | Fiber: 15.04g | Sugar: 41.62g | Vitamin A: 5914.5IU | Vitamin C: 57.67mg | Calcium: 794.34mg | Iron: 19.44mg
