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Homemade Fried Chicken Sliders photo

Fried Chicken Sliders

Crispy fried chicken served on homemade flaky biscuits with pickles and honey.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings

Equipment

  • Baking Sheet
  • Sifter
  • Pastry Cutter or Fork
  • Mixing Bowls
  • Large pot or deep fryer
  • candy thermometer
  • Measuring cups and spoons
  • 2-inch biscuit cutter

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, margarine, or buttery-flavored shortening frozen; use margarine or shortening for kosher
  • 1 cup milk or unsweetened non-dairy milk use non-dairy (almond, cashew, or soy) for kosher
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons additional salted butter use margarine for kosher; for brushing biscuits
  • 1 pound boneless skinless chicken thighs about 4 thighs, split in half
  • 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 for frying
  • pickle slices for topping
  • honey for drizzling

Instructions
 

  • Preheat the oven to 450°F (230°C). Line or grease a baking sheet.
  • In a large bowl sift together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons sugar, and 1/2 teaspoon salt; optionally chill the dry mix for 20 minutes for better results.
  • Add 6 tablespoons frozen salted butter (or margarine/shortening) cut into small pieces and use a pastry cutter or fork to work it into the dry ingredients until the mixture resembles coarse sand with pea-sized pieces.
  • Whisk 1 cup milk (or unsweetened non-dairy milk) with 2 tablespoons lemon juice in a separate bowl.
  • Make a well in the dry ingredients and gently stir while adding the milk mixture about 1/3 cup at a time until the dough is just combined and slightly sticky; you may not need all the liquid.
  • Turn the dough onto a lightly floured surface, dust the top with flour, fold the dough over onto itself 4–5 times without kneading, and form into a 1-inch-thick disc.
  • Use a 2-inch biscuit cutter to cut biscuits, pressing straight down and slightly twisting; reform scraps to cut the remaining biscuits until you have eight total. Place them on the prepared baking sheet so they touch in two rows.
  • Press a small divot into the center of each biscuit, brush the tops with 2 tablespoons melted butter (or margarine), and bake at 450°F for 20 minutes, rotating the pan halfway, until golden and fluffy.
  • While biscuits bake, trim excess fat from 1 lb boneless skinless chicken thighs and split each thigh in half; season generously with salt and lightly sprinkle with 1/4 teaspoon garlic powder.
  • In a medium bowl whisk 2 large eggs, 1/3 cup hot sauce, and 2 tablespoons water; set aside.
  • In another bowl combine 1 cup self-rising flour and 1/2 teaspoon black pepper. Dip each seasoned chicken piece into the hot sauce-egg mixture, then dredge in the seasoned flour to coat.
  • Pour peanut oil into a large pot to a depth sufficient for shallow frying and heat to 350°F (use a candy thermometer). Fry the chicken pieces in batches, maintaining a 350°F oil temperature, until golden and cooked through, about 4–5 minutes per batch; pieces should start to float when done.
  • Assemble sliders by splitting the warm biscuits, placing a fried chicken piece inside, topping with pickle slices, and drizzling with honey. Serve immediately.

Notes

  • You will need a baking sheet, sifter, pastry cutter, large pot, and candy thermometer.
  • Use butter and milk for buttery biscuits.
  • For dairy-free biscuits (kosher with meat), use margarine/shortening and non-dairy milk, and brush with margarine.