Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders

The Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders are a true testament to the power of comfort food. Picture a cozy evening, gathering with friends or family, where the aroma of baked chicken fills the air, mingling with the sweetness of fresh biscuits. I distinctly remember the first time I made these sliders—it was a casual weekend when I wanted to impress my loved ones with something special yet easy to prepare. The delight on their faces when they took their first bite was priceless! The crispy texture of the chicken, combined with the soft, buttery biscuit, creates a harmony of flavors that makes me crave this dish time and time again.

Every time I serve Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders, it’s not just about the food; it’s about creating memories. Whether it’s a game day, a family get-together, or a simple weeknight dinner, these sliders are the perfect solution for satisfying hunger and bringing everyone together. You get that satisfying crunch from the chicken, the warmth from the biscuits, and a hint of sweetness drizzled with honey. What’s not to love? The best part is, with this recipe, you can prep ahead and let the chicken marinate in buttermilk for hours, making it incredibly tender and juicy.

These sliders are not only delicious but also versatile. You can customize them to your liking, adding your favorite sauces or toppings. I often find myself experimenting with different flavors, and each time, they turn out fantastic. The key is in the preparation—allowing that chicken to soak in the buttermilk really makes a difference. So gather your ingredients, and let’s dive into the world of crispy, flavorful sliders that will have everyone asking for seconds!

Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders Ingredients

When it comes to creating the Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders, the choice of ingredients plays a pivotal role in achieving that perfect balance of taste and texture. Each component is selected to enhance the overall flavor profile.

• 1 1/8 cups all-purpose flour: This is the base for our biscuit dough, providing the necessary structure.
• 1 cup finely ground cornmeal: Adds a delightful texture and a hint of sweetness to the biscuits.
• 1 1/2 tablespoons brown sugar: Sweetens the biscuits just enough to complement the savory chicken.
• 2 1/2 teaspoons baking powder: Gives the biscuits their lightness, making them fluffy.
• 1 teaspoon salt: Enhances the overall flavors of the dish.
• 1/2 teaspoon baking soda: Works with the buttermilk to provide extra lift.
• 6 tablespoons cold unsalted butter, cut into pieces: This creates a tender, flaky texture.
• 1 cup low-fat buttermilk: Essential for marinating the chicken and for the biscuit dough, adding a tangy flavor.
• 1/3 cup your favorite BBQ sauce: For adding a smoky, sweet flavor to the sliders.
• 1/3 cup honey: Adds a touch of sweetness, drizzled over the chicken.
• 1 cup butter lettuce: For a fresh, crunchy layer in the slider.
• 1 tomato, sliced: Adds juiciness and freshness.
• 1 1/2 pounds boneless, skinless thin-sliced chicken breasts, cut in half: The star of the dish, providing protein and heartiness.
• 3 cups low-fat buttermilk: For marinating the chicken, ensuring it’s tender and flavorful.
• 1 1/2 cups panko bread crumbs: Provides that much-needed crunch on the chicken.
• 1/2 cup fine breadcrumbs: Helps the panko stick and adds to the crispiness.
• 1/3 cup flour: For dredging the chicken before coating it in breadcrumbs.
• 1/2 teaspoon onion powder: Adds a subtle depth of flavor.
• 1/2 teaspoon smoked paprika: Gives that lovely smoky taste, enhancing the chicken’s profile.
• 1/2 teaspoon salt: Reiterates the importance of seasoning.
• 1/2 teaspoon pepper: Adds that little kick to the chicken.

Recipe Directions for Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders

Making the Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders is a delightful process that brings the kitchen to life with wonderful aromas. Follow these steps for a scrumptious meal.

1. First, you’ll want to plan ahead. At least 2 hours, or ideally the night before, add the chicken to a baking dish and cover it with buttermilk. Allow it to marinate—this is crucial for flavor and tenderness. You can leave it in the fridge for up to 24 hours for the best results.
2. About an hour before you’re ready to bake the chicken, it’s time to make the biscuits. Preheat your oven to 450 degrees F, as a hot oven is essential for achieving that perfect biscuit texture.
3. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, and baking soda. Ensure everything is well combined for an even distribution of flavors.
4. Next, using your fingers, a fork, or a pastry blender, add the butter and mix until coarse crumbs remain. This step is important; you want to see small chunks of butter throughout the mixture for flaky biscuits.
5. Now, stir in the buttermilk until a dough forms. You may need to use your hands to bring it together gently. Avoid overmixing to maintain the biscuit’s light texture.
6. Transfer the dough to a floured workspace and roll or pat it until it’s about 1-inch thick. Use a 2 1/2-inch biscuit cutter to cut rounds from the dough. You should aim for about 8 to 10 biscuits. Place them on a nonstick baking sheet with at least 1 inch of space between each biscuit.
7. Bake the biscuits for about 10 minutes, or until they’re slightly golden and set. Keep an eye on them; you want them just right!
8. While the biscuits are baking, keep the oven at 450 degrees F. Line another baking sheet with aluminum foil and place a wire rack on top. This will help the chicken bake evenly and stay crispy.
9. In a separate bowl, whisk together the panko bread crumbs, fine breadcrumbs, flour, onion powder, smoked paprika, salt, and pepper. This breadcrumb mixture will provide that crunchy coating!
10. Remove each piece of chicken from the buttermilk. It should have a thick, creamy coating that allows the crumbs to adhere. Dredge each piece through the breadcrumb mixture, pressing gently to ensure it’s fully coated.
11. Place the coated chicken on the wire rack. Spray each piece lightly with canola or nonstick spray to help achieve that golden crispy finish.
12. Bake the chicken for 15 minutes, then carefully flip the pieces. Spray the other side with oil to ensure both sides get that lovely crunch. Bake for another 15 minutes until cooked through and crispy.
13. Once the chicken is done, it’s time to assemble your sliders! Start by spreading some of your favorite BBQ sauce on the warm biscuits. Place a piece of chicken on top, drizzle some honey for sweetness, and finish with a layer of butter lettuce and slices of tomato.
14. Serve your Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders warm and enjoy the delightful flavors!

Substitutions and Tips

Everyone loves a good tip! Here are some helpful insights to ensure your Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders turn out perfect every time.

• Storage: Store leftover sliders in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the cooked chicken and biscuits separately for up to two months. Reheat in the oven when you’re ready to eat.
• Pairing: These sliders pair wonderfully with coleslaw or a fresh garden salad for a well-rounded meal.
• Variations: Feel free to experiment with different seasonings in your breadcrumb mixture for a unique twist on flavor.
• Serving Size: Each slider is quite filling, so adjust the number of sliders based on your guests’ appetite.

How to Enjoy Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders

There’s no limit to how you can enjoy your Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders. Here are some delightful ways to serve them:

• Game Day Treat: These sliders make the ultimate game day snack, perfect for when you’re cheering on your favorite team.
• Casual Family Dinner: Serve alongside roasted vegetables or a fresh salad for a relaxed family meal.
• Picnic Perfect: Pack them up for a picnic; they hold up well and are easy to eat on the go.
• Brunch Option: Pair with some fresh fruit and iced tea for a light brunch.
• Storage Tips: If you have leftovers, store them properly and enjoy them the next day!
• Seasonal Pairings: In the summer, serve with a side of corn on the cob or a refreshing cucumber salad.

FAQ

Conclusion

The Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders are a wonderful blend of flavors and textures that will leave a lasting impression. With a perfect mixture of crispy chicken and soft biscuits, this recipe is sure to become a family favorite. I encourage you to try making them for your next gathering or even a cozy night at home. You won’t regret it!

Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders

The ultimate comfort food, Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders deliver a crispy texture combined with tender chicken and sweet biscuits. Perfect for casual gatherings or game days, this easy weeknight dinner will impress your family and friends. Don’t miss out on making them tonight!

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 30 minutes mins

Total Time 2 hours hrs 30 minutes mins

Servings: 8 sliders

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 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

Equipment

• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Whisk
• Baking Sheet
• Oven
• Frying Pan
• Blender

Method

 

1. First, you’ll want to plan ahead. At least 2 hours, or ideally the night before, add the chicken to a baking dish and cover it with buttermilk. Allow it to marinate—this is crucial for flavor and tenderness. You can leave it in the fridge for up to 24 hours for the best results.
2. About an hour before you’re ready to bake the chicken, it’s time to make the biscuits. Preheat your oven to 450 degrees F, as a hot oven is essential for achieving that perfect biscuit texture.
3. In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, salt, and baking soda. Ensure everything is well combined for an even distribution of flavors.
4. Next, using your fingers, a fork, or a pastry blender, add the butter and mix until coarse crumbs remain. This step is important; you want to see small chunks of butter throughout the mixture for flaky biscuits.
5. Now, stir in the buttermilk until a dough forms. You may need to use your hands to bring it together gently. Avoid overmixing to maintain the biscuit's light texture.
6. Transfer the dough to a floured workspace and roll or pat it until it’s about 1-inch thick. Use a 2 1/2-inch biscuit cutter to cut rounds from the dough. You should aim for about 8 to 10 biscuits. Place them on a nonstick baking sheet with at least 1 inch of space between each biscuit.
7. Bake the biscuits for about 10 minutes, or until they’re slightly golden and set. Keep an eye on them; you want them just right!
8. While the biscuits are baking, keep the oven at 450 degrees F. Line another baking sheet with aluminum foil and place a wire rack on top. This will help the chicken bake evenly and stay crispy.
9. In a separate bowl, whisk together the panko bread crumbs, fine breadcrumbs, flour, onion powder, smoked paprika, salt, and pepper. This breadcrumb mixture will provide that crunchy coating!
10. Remove each piece of chicken from the buttermilk. It should have a thick, creamy coating that allows the crumbs to adhere. Dredge each piece through the breadcrumb mixture, pressing gently to ensure it’s fully coated.
11. Place the coated chicken on the wire rack. Spray each piece lightly with canola or nonstick spray to help achieve that golden crispy finish.
12. Bake the chicken for 15 minutes, then carefully flip the pieces. Spray the other side with oil to ensure both sides get that lovely crunch. Bake for another 15 minutes until cooked through and crispy.
13. Once the chicken is done, it’s time to assemble your sliders! Start by spreading some of your favorite BBQ sauce on the warm biscuits. Place a piece of chicken on top, drizzle some honey for sweetness, and finish with a layer of butter lettuce and slices of tomato.
14. Serve your Crispy Buttermilk Baked Chicken Corn Bread Biscuit Sliders warm and enjoy the delightful flavors!

Notes

• Tip 1: Store leftover sliders in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.
• Tip 2: You can freeze the cooked chicken and biscuits separately for up to two months. Reheat in the oven when you’re ready to eat.
• Tip 3: These sliders pair wonderfully with coleslaw or a fresh garden salad for a well-rounded meal.
• Tip 4: Feel free to experiment with different seasonings in your breadcrumb mixture for a unique twist on flavor.
• Tip 5: Each slider is quite filling, so adjust the number of sliders based on your guests' appetite.

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Meet Margot Vance

Founding Savor Feasts was my way of celebrating the art of generous cooking. I believe that food should be abundant, flavorful, and memorable. I personally cook, test, and photograph our recipes to ensure they bring a sense of occasion to your table, whether it is a simple dinner or a grand holiday celebration.