Pan Fried Chicken Biscuit Sliders

Golden, crispy chicken tucked inside fluffy, buttery biscuits—just the thought of these Pan Fried Chicken Biscuit Sliders will make your mouth water. Each bite is a perfect balance of crunch and tenderness, with juicy chicken that’s been pan-fried to perfection and biscuits that are warm, flaky, and melt-in-your-mouth delicious. Whether you’re planning a weekend brunch, a game-day snack, or a casual family dinner, these sliders are sure to win everyone over.

Behind the Recipe

There’s something incredibly nostalgic about fried chicken and biscuits. It takes me back to lazy Sunday afternoons when the kitchen smelled of sizzling chicken, and someone always had a tray of biscuits coming out of the oven. These sliders are a playful nod to those comforting flavors, but in a fun, hand-held form that feels both casual and special at the same time.

Recipe Origin or Trivia

Fried chicken has deep roots in Southern cooking, where the tradition of pan-frying chicken in cast iron skillets became a hallmark of hospitality and flavor. Pairing it with biscuits wasn’t just about taste—it was about making the most of simple, staple ingredients. The idea of sliders is a more modern twist, giving us an easy way to enjoy this classic combination in smaller, shareable portions that are perfect for gatherings.

Why You’ll Love Pan Fried Chicken Biscuit Sliders

Trust me, you’re going to love this recipe, and here’s why:

Versatile: Enjoy them for breakfast, lunch, or dinner, and they fit in just as well at a picnic or party.

Budget-Friendly: Made with pantry staples like flour, chicken, and buttermilk, this recipe doesn’t break the bank.

Quick and Easy: Simple steps and straightforward ingredients make it doable even on a weeknight.

Customizable: Add cheese, a drizzle of honey, or a touch of hot sauce to make them your own.

Crowd-Pleasing: Everyone from kids to adults will be reaching for seconds.

Make-Ahead Friendly: Biscuits can be baked ahead and reheated, and the chicken can be prepped in advance.

Great for Leftovers: Cold chicken sliders the next day are still delicious, and biscuits keep well.

Chef’s Pro Tips for Perfect Results

Making sliders this good comes down to a few little secrets:

1. Use a cast iron skillet for the crispiest chicken texture.
2. Don’t overcrowd the pan—fry in batches to keep the coating golden and crunchy.
3. Chill your biscuit dough before baking to help them rise higher.
4. Always let the chicken rest for a few minutes before serving so the juices redistribute.

Kitchen Tools You’ll Need

To make cooking smooth and enjoyable, gather these essentials:

• Cast Iron Skillet: Holds heat evenly for golden, crispy chicken.
• Mixing Bowls: For dredging the chicken and mixing biscuit dough.
• Rolling Pin: Helps flatten biscuit dough evenly.
• Biscuit Cutter: Gives you uniform rounds for baking.
• Tongs: Makes turning chicken easy and safe.

Ingredients in Pan Fried Chicken Biscuit Sliders

Every ingredient here plays its part in creating harmony between crispy, buttery, and savory:

1. Boneless Chicken Thighs: 1 pound, cut into slider-sized pieces. Juicy and flavorful compared to breast meat.
2. Buttermilk: 1 cup, for marinating the chicken to keep it tender and flavorful.
3. All-Purpose Flour: 1 ½ cups, creates the base for the crispy coating.
4. Paprika: 1 teaspoon, adds smoky flavor and color.
5. Garlic Powder: 1 teaspoon, for savory depth.
6. Salt: 1 teaspoon, essential for seasoning both chicken and coating.
7. Black Pepper: ½ teaspoon, balances flavors with a hint of spice.
8. Vegetable Oil: 1 cup, for frying to a golden crisp.
9. All-Purpose Flour (for biscuits): 2 cups, forms the base of the biscuits.
10. Baking Powder: 1 tablespoon, helps biscuits rise light and fluffy.
11. Unsalted Butter: ½ cup, cold and cubed, for flaky biscuit layers.
12. Salt (for biscuits): ½ teaspoon, enhances flavor.
13. Buttermilk (for biscuits): ¾ cup, brings the dough together and adds tang.
14. Honey or Hot Sauce (optional): For drizzling or dipping when serving.

Ingredient Substitutions

Cooking should always feel flexible. Here are a few easy swaps:

• Chicken Thighs: Use chicken breast if you prefer leaner meat.
• Buttermilk: Substitute with milk mixed with 1 tablespoon lemon juice.
• Vegetable Oil: Swap for canola or peanut oil.
• All-Purpose Flour (for biscuits): Can use self-rising flour, just reduce baking powder.

Ingredient Spotlight

Buttermilk: This ingredient does double duty—it tenderizes the chicken while also giving the biscuits their signature tang and tender crumb.

Unsalted Butter: The cold butter pieces melt into pockets as the biscuits bake, creating that irresistible flakiness we all love.

Instructions for Making Pan Fried Chicken Biscuit Sliders

Cooking these sliders is straightforward and fun. Here’s how to bring it all together:

1. Preheat Your Equipment: Heat your cast iron skillet over medium heat with the vegetable oil. Preheat the oven to 425°F for biscuits.
2. Combine Ingredients: Marinate chicken pieces in buttermilk for at least 30 minutes. Mix flour, paprika, garlic powder, salt, and pepper in a bowl for dredging.
3. Prepare Your Cooking Vessel: Dredge marinated chicken in the seasoned flour until fully coated. Place biscuit dough on a floured surface and cut into rounds.
4. Assemble the Dish: Place biscuit rounds on a baking sheet lined with parchment paper. Prepare chicken pieces on a plate, ready for frying.
5. Cook to Perfection: Fry chicken in hot oil until golden brown and cooked through, about 4–5 minutes per side. Bake biscuits in oven for 12–15 minutes until golden and fluffy.
6. Finishing Touches: Split warm biscuits, add a piece of fried chicken inside, and drizzle with honey or hot sauce if desired.
7. Serve and Enjoy: Plate them up and watch them disappear—best enjoyed hot and fresh.

Texture & Flavor Secrets

The magic lies in the contrast: a crispy, golden chicken crust giving way to tender, juicy meat, all hugged by buttery biscuits that are flaky on the outside and soft inside. That final drizzle of honey or kick of hot sauce adds sweet heat, balancing every bite.

Cooking Tips & Tricks

Here are a few more ways to make your sliders shine:

• Keep your oil at a steady medium-high heat for even frying.
• Use cold butter and don’t overwork biscuit dough for maximum flakiness.
• Rest chicken on a wire rack instead of paper towels to keep it crispy.

What to Avoid

Even the best cooks run into hiccups—here’s how to dodge them:

• Avoid frying at low heat, or the chicken will absorb oil and turn greasy.
• Don’t skip seasoning both the flour and chicken, or the flavor will fall flat.
• Avoid cutting biscuits with a twisting motion, which can stop them from rising properly.

Nutrition Facts

Servings: 6 sliders
Calories per serving: 380

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Make-Ahead and Storage Tips

If you’re planning ahead, you can make the biscuit dough and store it in the fridge for up to 24 hours before baking. Fried chicken can be cooked and refrigerated for 2 days, then reheated in the oven to bring back the crunch. Biscuits also freeze beautifully—just reheat them straight from the freezer.

How to Serve Pan Fried Chicken Biscuit Sliders

These sliders shine on their own, but they’re even better paired with coleslaw, a fresh green salad, or crispy sweet potato fries. For brunch, serve with scrambled eggs and fruit salad. For dinner, add a side of creamy mashed potatoes or corn on the cob.

Creative Leftover Transformations

Leftovers don’t have to feel like repeats:

• Slice leftover chicken into strips and toss into a salad.
• Crumble biscuits into a savory bread pudding.
• Make a mini chicken-and-biscuit casserole with gravy.

Additional Tips

For extra depth of flavor, add a pinch of cayenne to your flour mix. A sprinkle of fresh herbs like thyme or rosemary in your biscuit dough also elevates the flavor beautifully.

Make It a Showstopper

Want these sliders to wow at the table? Brush biscuits with melted butter before serving for a glossy finish, stack sliders on a wooden platter, and garnish with sprigs of fresh herbs.

Variations to Try

• Spicy Kick: Add cayenne or chili powder to the chicken coating.
• Cheesy Biscuits: Mix shredded cheddar into the biscuit dough.
• Herb Infused: Add fresh rosemary or thyme for an aromatic twist.
• Sweet & Savory: Drizzle with maple syrup instead of honey.
• Mini Breakfast Sliders: Add a fried egg inside each biscuit for a hearty breakfast.

FAQ’s

1. Can I use store-bought biscuits?

Yes, refrigerated biscuit dough works fine if you’re short on time.

2. Can I bake the chicken instead of frying?

Absolutely, bake at 400°F for 20–25 minutes until crispy.

3. How do I keep fried chicken crispy?

Place it on a wire rack instead of paper towels after frying.

4. Can I make this gluten-free?

Yes, use gluten-free flour blends for both chicken coating and biscuits.

5. How do I reheat leftovers?

Reheat in the oven at 350°F for 10–12 minutes to maintain crispiness.

6. What oil is best for frying?

Vegetable, canola, or peanut oil are great neutral options.

7. Can I make the biscuits ahead?

Yes, freeze unbaked biscuits and bake directly from frozen.

8. Do I need a biscuit cutter?

No, a glass or jar rim works just as well.

9. Can I marinate the chicken overnight?

Yes, longer marination makes the chicken even more tender.

10. Can I serve these cold?

While best served hot, they’re still tasty cold for picnics or lunchboxes.

Conclusion

These Pan Fried Chicken Biscuit Sliders are more than just a recipe—they’re a bite-sized piece of comfort, tradition, and joy. Crispy chicken, tender biscuits, and a touch of sweetness or heat make every bite unforgettable. Let me tell you, it’s worth every bite, and once you make them, they’ll become a go-to in your kitchen for years to come.

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