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    Home » Crispy Chicken Biscuit Sliders

    Crispy Chicken Biscuit Sliders

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    Crispy Chicken Biscuit Sliders

    Prep Time45 mins
    Active Time40 mins
    Assembly10 mins
    Total Time1 hr 35 mins
    CLASSIC INGREDIENT COURSE: Apero, Breakfast, Brunch, Cocktails, Dinner, Lunch, Main Courses, Make Ahead, Party Food
    CLASSIC INGREDIENT CUISINE: American, American Nostalgia, Comfort Food, Creole, Kid-Friendly, Soul-Food, Southern
    PRICE LEVEL: Average
    SKILL LEVEL: Confident Cook, Expert Cook
    SEASON: Fall, Spring, Summer, Winter
    OCCASION: Barbecue, Birthdays, Breakfast Buffet, Brunch, Dinner for Two, Family Meal, Freeze Ahead, Grab & Go, Kid Friendly, Luncheon, Make Ahead, Party, Picnic, Pot Luck
    SIMPLE FACTOR: 10 Ingredients Or Less
    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
    « Classic Whole Cow's Milk
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    About Melissa Renée Maxwell

    Private wellness chef. Plant-based nutritional expert. Parent. Storyteller and environmental advocate. Creator of Recipe Retake, food and lifestyle brand that provides positive inspiration and plant-based retakes on classic global recipes.

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