Southern Buttermilk Fried Chicken Biscuit Sliders Recipe
15 SLIDERS
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Fried Chicken
For the Biscuits and Assembly
Method
For the Fried Chicken
- 1
Prep and brine
Trim excess fat from chicken thighs and cut each thigh into 2–3 pieces to yield 15 slider-sized portions. In a bowl, combine 2 cups buttermilk, 2 tbs hot sauce, and 1 tsp kosher salt. Submerge chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 2 hours or up to overnight.
- 2
Make the dry mix
In a shallow dish or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground black pepper, and 1/2 tsp cayenne pepper until evenly combined.
- 3
Wet batter
In a second shallow bowl, whisk the reserved 1/2 cup buttermilk with 2 large eggs until smooth. This will help the flour adhere and create a crisp crust.
- 4
Dredge and double-coat
Remove a few pieces of chicken from the buttermilk brine, let excess drip off, then dredge in the flour mixture, pressing to coat. Dip into the egg-buttermilk mixture, letting excess drip, then return to the flour mixture for a second coating. Place on a tray and repeat with remaining pieces. Let coated pieces rest for 10–15 minutes to help the crust set.
- 5
Heat oil and fry
Pour vegetable oil into a heavy pot or Dutch oven to a depth of about 2 inches (approximately 48 tbs). Heat oil to 350°F (175°C). Fry the chicken in batches, being careful not to overcrowd, until golden brown and an internal temperature of 165°F (74°C) is reached — about 4–6 minutes per side for small pieces. Drain on a wire rack set over a tray and season lightly with salt while still hot.
For the Biscuits and Assembly
- 6
Bake biscuits
Preheat oven and bake 15 buttermilk biscuit dough pieces according to package or your recipe instructions until golden (typically 12–15 minutes at 400°F / 200°C for store-bought dough). Brush the tops with melted butter mixed with 2 tsp honey immediately after they come out of the oven.
- 7
Make the sauce
In a small bowl, whisk together 3/4 cup mayonnaise, 2 tsp Creole mustard (or Dijon), and 1 tsp dill pickle juice if using. Season with a pinch of salt and black pepper to taste. This will be the spread for the biscuits.
- 8
Assemble sliders
Split each biscuit horizontally. Spread about 1 tsp of the mayonnaise-mustard sauce on the bottom half of each biscuit. Place one piece of fried chicken on each bottom half. Top each chicken with a sweet pickle slice and a small piece of lettuce (about 1 heaping tsp). Spread a little sauce on the top half and close the slider. Repeat until all 15 sliders are assembled.
- 9
Serve
Arrange sliders on a platter and serve hot. Provide extra pickles and sauce on the side as desired. Leftover sliders can be stored covered in the refrigerator for up to 2 days; reheat in a 350°F oven until warmed through to keep the biscuit crisp.
