Description
Golden, crispy pan-fried chicken nestled in warm, flaky biscuits for a bite-sized comfort-food treat perfect for brunch, snacks, or gatherings.
Ingredients
- Boneless Chicken Thighs: 1 pound, cut into slider-sized pieces
- Buttermilk (for chicken): 1 cup
- All-Purpose Flour (for dredging): 1 1/2 cups
- Paprika: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Salt (for chicken coating): 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Vegetable Oil (for frying): 1 cup
- All-Purpose Flour (for biscuits): 2 cups
- Baking Powder: 1 tablespoon
- Unsalted Butter (cold, cubed): 1/2 cup
- Salt (for biscuits): 1/2 teaspoon
- Buttermilk (for biscuits): 3/4 cup
- Honey or Hot Sauce (optional): for drizzling or serving
Instructions
- Preheat Your Equipment: Heat a cast iron skillet over medium heat and add enough vegetable oil to come about 1/4 inch up the sides, then preheat your oven to 425°F for the biscuits.
- Combine Ingredients: Place the chicken pieces in a bowl and pour 1 cup buttermilk over them to marinate for at least 30 minutes, then whisk together 1 1/2 cups flour, paprika, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a separate bowl for dredging.
- Prepare Your Cooking Vessel: Dredge the marinated chicken pieces in the seasoned flour until thoroughly coated, shaking off excess, and line a baking sheet with parchment paper for the biscuits.
- Assemble the Dish: On a floured surface, mix 2 cups flour with 1 tablespoon baking powder and 1/2 teaspoon salt for the biscuits, cut in 1/2 cup cold cubed butter until pea-sized crumbs form, stir in 3/4 cup buttermilk until just combined, pat the dough out and cut into rounds, then place rounds on the prepared baking sheet.
- Cook to Perfection: Fry the dredged chicken in the hot oil in batches without overcrowding, about 4 to 5 minutes per side until golden brown and cooked through to an internal temperature of 165°F, and bake the biscuits in the preheated oven for 12 to 15 minutes until golden and fluffy.
- Finishing Touches: Transfer fried chicken to a wire rack to rest and keep crisp, split warm biscuits, and optionally brush biscuits with melted butter, then assemble each slider by tucking a piece of chicken into a biscuit and adding a drizzle of honey or hot sauce if desired.
- Serve and Enjoy: Arrange sliders on a platter and serve hot alongside coleslaw, fries, or a green salad, enjoying them immediately for best texture and flavor.
Notes
- Marinate chicken at least 30 minutes or up to overnight for extra tenderness and flavor.
- Keep biscuit dough cold and handle it lightly to ensure flaky layers.
- Use a wire rack to rest fried chicken so it stays crisp rather than soggy.
- Reheat leftover sliders in a 350°F oven for 10 to 12 minutes to restore crunch.
Nutrition
- Serving Size: 1 slider
- Calories: 380
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 75 mg
Keywords: chicken sliders, biscuit sliders, pan fried chicken, comfort food, brunch recipe, fried chicken biscuits