Tender biscuits, spicy chicken, tangy pickles, and hot honey bring bold Southern flavor to bite-sized sliders.
# Components:
→ Biscuits
01 - 2 cups all-purpose flour
02 - 1 tablespoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1 teaspoon salt
05 - 1 tablespoon granulated sugar
06 - 1/2 cup cold unsalted butter, cubed
07 - 3/4 cup cold buttermilk, plus extra for brushing tops
→ Hot Chicken
08 - 2 boneless, skinless chicken breasts, cut into 8 slider-sized pieces
09 - 1 cup buttermilk
10 - 1 teaspoon hot sauce
11 - 1 1/4 cups all-purpose flour
12 - 1 teaspoon salt
13 - 1 teaspoon black pepper
14 - 1 teaspoon smoked paprika
15 - 1/2 teaspoon cayenne pepper
16 - Vegetable oil, for frying
→ Hot Honey
17 - 1/3 cup honey
18 - 1 1/2 tablespoons hot sauce
19 - 1/2 teaspoon cayenne pepper
20 - 1/4 teaspoon smoked paprika
21 - Pinch of salt
→ Assembly
22 - 8 dill pickle chips
23 - 2 tablespoons unsalted butter, melted
# Method:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Using a pastry cutter or fork, work in cold butter until mixture resembles coarse crumbs. Pour in buttermilk and mix just until combined. Turn dough onto a floured surface and gently pat to 1-inch thickness. Fold once, pat again, and cut out 8 rounds approximately 2.5 to 3 inches in diameter. Arrange biscuits on tray, brush tops with buttermilk. Bake 13–15 minutes, until golden brown. Brush baked biscuits with melted butter.
02 - In a bowl, combine buttermilk and hot sauce. Add chicken pieces to marinade and chill for at least 20 minutes or up to overnight in the refrigerator.
03 - Heat approximately 1 inch of vegetable oil in a skillet or deep pan to 350°F. In a shallow dish, mix flour, salt, black pepper, smoked paprika, and cayenne. Remove chicken from marinade and dredge pieces in seasoned flour, shaking off excess. Fry chicken in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain.
04 - In a small saucepan over low heat, combine honey, hot sauce, cayenne pepper, smoked paprika, and a pinch of salt. Stir gently until mixture is thoroughly blended and warmed.
05 - Split each biscuit horizontally. Place one piece of hot chicken on the bottom half, top with a dill pickle chip, drizzle with hot honey, and cap with the remaining biscuit half. Serve immediately.
