New favorite dinner.
I mentioned earlier that these sliders were coming, and they did not disappoint.
This is the first in a string of what I like to call “football-ish” recipes I’ll be sharing over the next few weeks—easy, craveable food perfect for watching weekend games. Expect more comfort snacks and party-friendly bites ahead.
I landed on this idea while searching for fresh chicken recipes. I wanted something interesting, crunchy and fun to eat. I found a version that paired crispy chicken with cornbread muffins and immediately knew it would be a winner.
I loved the idea of serving chicken on cornbread muffins, but I worried cornbread can be crumbly. To solve that, I adapted cornbread into cornmeal-buttermilk biscuits so they’d hold up to the chicken, remain tidy to eat and look downright adorable as sliders.
The chicken itself is straightforward: thin-sliced, boneless skinless breasts marinated in buttermilk, then coated in a crunchy breadcrumb mixture and baked until crisp. I used my go-to baked crunchy chicken method but kept the breasts thin so the pieces fit perfectly on the biscuits.
These sliders are great with extra add-ins—cheddar, guacamole or bacon would all be delicious. I’ve been dreaming about them nonstop and plan to top tonight’s batch with cheese and guac if I can find good avocados.
On a different note, I did a massive closet purge recently and feel so much lighter afterwards. Also, you may notice I keep using Coke bottles in photos: my husband found a case of Mexican Coke and I’ve been using the glass bottles as simple props. They happen to pair nicely with these sliders too.
Anyway, they taste great together.
Crispy Buttermilk Baked Chicken + Corn Bread Biscuit Sliders
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Ingredients
biscuits + sandwiches
- 1 1/8 cups all-purpose flour
- 1 cup finely ground cornmeal
- 1 1/2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 cup low-fat buttermilk
- 1/3 cup your favorite BBQ sauce
- 1/3 cup honey
- 1 cup butter lettuce
- 1 tomato, sliced
chicken
- 1 1/2 pounds boneless, skinless thin-sliced chicken breasts, cut in half
- 3 cups low-fat buttermilk
- 1 1/2 cups panko bread crumbs
- 1/2 cup fine breadcrumbs
- 1/3 cup flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
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At least 2 hours (or overnight), place the chicken in a baking dish and cover with buttermilk. Let it marinate 2 to 24 hours. About an hour before baking, prepare the biscuits.
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Preheat oven to 450°F (230°C).
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In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. Cut in the cold butter with your fingers, a fork or a pastry blender until coarse crumbs form. Stir in the buttermilk and mix until a dough forms, using your hands to bring it together.
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Turn the dough onto a floured surface and roll or pat to 1-inch thickness. Use a 2½-inch biscuit cutter to cut rounds. Place them on a nonstick baking sheet at least 1 inch apart. Bake 10 minutes, until slightly golden and set. This yields about 8 to 10 biscuits.
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Keep oven at 450°F. Line a baking sheet with foil and set a wire rack on top; spray the rack with nonstick spray. In a large bowl, whisk together panko, fine crumbs, flour, onion powder, smoked paprika, salt and pepper.
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Remove each piece of chicken from the buttermilk, letting excess drip off, and dredge thoroughly in the breadcrumb mixture, pressing gently so crumbs adhere. Place on the prepared wire rack and spritz each piece with canola or high-heat spray to help crisp the coating.
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Bake 15 minutes, flip the pieces, spritz again, then bake another 15 minutes until golden and cooked through. To assemble sliders, spread BBQ sauce on each biscuit, add a piece of chicken, drizzle with honey, then top with lettuce and tomato. Serve and enjoy.
Notes
Did you make this recipe?
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Also: I wrote this entire post while watching a movie, so consider it multitasking success.