Fried Chicken Sliders

Name: Fried Chicken Sliders
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 cups all purpose flour; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1 1/2 teaspoons sugar; 1/2 teaspoon salt; 6 tablespoons salted butter, salted margarine OR buttery flavored shortening, frozen; 1 cup milk OR unsweetened non-dairy milk; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons additional salted butter; 1 pound boneless skinless chicken thighs; 1 cup self rising flour; 1/2 teaspoon black pepper; 2 large eggs; 1/3 cup hot sauce; 2 tablespoons water; 1/4 teaspoon garlic powder; 3 pints peanut oil; Pickle slices and honey, for topping

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
8 servings
Calories
386 kcal
Course
Main Course
Cuisine
American

Fried Chicken Sliders

Iris Warren

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Crispy, flavorful fried chicken thighs on freshly baked biscuits with pickle slices and a drizzle of honey. #southern #comfortfood

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Ingredients

Servings

Biscuit Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/2 teaspoon salt
6 tablespoons salted butter, salted margarine OR buttery flavored shortening, frozen use margarine or shortening for kosher
1 cup milk OR unsweetened non-dairy milk use non-dairy milk for kosher - almond, cashew and soy milk work well)
2 tablespoons freshly squeezed lemon juice
2 tablespoons additional salted butter use margarine for kosher

Fried Chicken Ingredients

1 pound boneless skinless chicken thighs 4 thighs
1 cup self rising flour
1/2 teaspoon black pepper
2 large eggs
1/3 cup hot sauce
2 tablespoons water
1/4 teaspoon garlic powder
3 pints peanut oil
Pickle slices and honey, for topping

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Instructions

To Make Biscuits:

Preheat oven to 450 degrees F. Sift together flour, baking powder, baking soda, sugar and salt in a large bowl. If you have extra time, chill dry ingredients in the refrigerator for 20 minutes before proceeding. If not, that's ok-- cold dry ingredients provide a better result, but they are not a requirement here (although you should make sure that the butter or shortening is chilled or frozen before proceeding).
Add frozen butter, margarine or shortening to the bowl cut into small pieces. Use a pastry cutter or fork to combine the dry ingredients with the fat until only small pieces remain and it looks like sand.
In a separate bowl whisk together milk or non-dairy milk with lemon juice.
Make a well in the dry ingredients. Stir gently while pouring in the milk mixture 1/3 cup at a time. You may not need all of the liquid. Stir until just slightly combined, the mixture will be sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and then fold the dough over on itself 4-5 times. Resist the urge to knead the dough, it will result in dense biscuits. Form into a 1-inch thick disc, handling as little as possible. Use a 2-inch biscuit or cookie cutter and push straight down through the dough, then slightly twist to cut out as many biscuits as possible.
Place biscuits on a greased baking sheet in two rows, making sure they just touch along the edges. This will help them rise uniformly. Gently reform the remaining dough and cut out one or two more biscuits. You should end up with 8 biscuits total. Gently press a small divot in the center of each biscuit with your thumb. Brush biscuits with the 2 T. melted butter or margarine. Bake in the 450 degree oven for 20 minutes or until fluffy and golden, rotating the pan halfway through baking. Best if eaten while still hot, fresh from the oven.

To Make Fried Chicken Thighs:

In a medium bowl, beat the eggs, water, and hot sauce together. Reserve.
In another medium bowl, combine the self-rising flour and black pepper.
Trim excess fat from thighs and split in half. Sprinkle chicken pieces generously with salt, then lightly sprinkle with garlic powder.
Dip seasoned chicken in hot sauce mixture, then coat with seasoned flour. Pour oil in a large sauce pot and heat to 350 using a candy thermometer. Carefully submerge the chicken pieces into the hot oil. The oil temp will begin to decrease so you'll need to increase the heat to keep it at a steady 350 degree temp. Fry the chicken until crispy and cooked through (it should begin to float). This will take 4-5 minutes.
Serve hot fried chicken thighs on fresh split biscuits. Top with pickle slices and drizzle with honey.

Notes

You will also need: Baking sheet, sifter, pastry cutter, large pot, candy thermometer
For buttery biscuits, use butter and milk. For dairy-free biscuits (kosher for serving with meat), use margarine or shortening and dairy-free milk in the biscuit dough, then brush with margarine.
For buttery biscuits, use butter and milk. For dairy-free biscuits (kosher for serving with meat), use margarine or shortening and dairy-free milk in the biscuit dough, then brush with margarine.

Nutrition Information

Show Details

Calories 386kcal (19%) Carbohydrates 38g (13%) Protein 18g (36%) Fat 17g (26%) Saturated Fat 9g (45%) Cholesterol 134mg (45%) Sodium 637mg (27%) Potassium 411mg (12%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 510IU (10%) Vitamin C 8.9mg (10%) Calcium 121mg (12%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 386 kcal

% Daily Value*

Calories	386kcal	19%
Carbohydrates	38g	13%
Protein	18g	36%
Fat	17g	26%
Saturated Fat	9g	45%
Cholesterol	134mg	45%
Sodium	637mg	27%
Potassium	411mg	9%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	510IU	10%
Vitamin C	8.9mg	10%
Calcium	121mg	12%
Iron	2.4mg	13%