Fried Chicken n’ Biscuit Sliders: Make Your left overs an Even Better Brunch
Have you ever made too much of something and couldn’t figure out what to do with it the next day? It happens all the time in my household but the fun part is improvising.
Fried Chicken and biscuit sliders are definitely brunch worthy! Served up with sriracha lime mayo, the fried tenders are crispy on the outside and juicy on the inside and the biscuits are super easy to prepare as I have explained a few posts back. The whole meal takes under 30 minutes and even quicker to eat!
They remind me of chik-fil-A’s southern chicken biscuit sandwich would often get back in University. They should have had the sauce though!
How to make Fried Chicken and Biscuit Sliders
AuthorsefordCategoryBiscuits & Scones, Breakfast, Chicken, Lunch ideasDifficultyBeginnerDelicious Fried Chicken Tender n' Buttermilk Biscuit sliders are definitely brunch worthy! The whole meal takes under 30 minutes and even quicker to eat!
Start by combining all dry ingredients and butter into a food processor. Pulse a few times until coarse crumbles .
To follow, slowly add in buttermilk until the dough forms. The dough will be sticky and delicate. Pour onto a floured surface, adding more flour if needed. Gently fold for 2 or 3 minutes to get the dough comes together. Roll into a 1 inch square and use a cutter of choice to press out biscuit rounds.
Lastly, place the biscuit rounds in a cast-iron pan or a regular baking tray and brush them with melted butter or milk. Bake at 350°F/150°C for 20 minutes or until golden brown.
To finish, brush the tops with a healthy amount of butter before serving.
First, season your chicken tenders and add in olive oil. Also prepare 3 bowls: 2 with your flour mix and 1 for your egg mixture.
Second, make sure the pan of oil is hot. Dip your tenders in the first flour mixture then coat with egg and again with the last flour mixture.
Last, place the tenders into the hot oil frying until golden brown on both sides. Remove from the pan and let them sit for a few minutes before serving.
Ingredients
Directions
Start by combining all dry ingredients and butter into a food processor. Pulse a few times until coarse crumbles .
To follow, slowly add in buttermilk until the dough forms. The dough will be sticky and delicate. Pour onto a floured surface, adding more flour if needed. Gently fold for 2 or 3 minutes to get the dough comes together. Roll into a 1 inch square and use a cutter of choice to press out biscuit rounds.
Lastly, place the biscuit rounds in a cast-iron pan or a regular baking tray and brush them with melted butter or milk. Bake at 350°F/150°C for 20 minutes or until golden brown.
To finish, brush the tops with a healthy amount of butter before serving.
First, season your chicken tenders and add in olive oil. Also prepare 3 bowls: 2 with your flour mix and 1 for your egg mixture.
Second, make sure the pan of oil is hot. Dip your tenders in the first flour mixture then coat with egg and again with the last flour mixture.
Last, place the tenders into the hot oil frying until golden brown on both sides. Remove from the pan and let them sit for a few minutes before serving.
Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .
