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Crispy Buttermilk Baked Chicken + Corn Bread Biscuit Sliders


Crispy Buttermilk Baked Chicken and Corn Bread Biscuit Sliders   
recipe sent to The Fa La Me by  Home Sweet Eats


Biscuits + sandwiches

  • 1 tomato, sliced
  • 1 cup butter lettuce
  • 1/3 cup honey
  • 1/3 cup your favorite BBQ sauce
  • 1 cup low-fat buttermilk
  • 6 tablespoons cold, unsalted butter. cut into pieces
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1 1/2 tablespoons brown sugar
  • 1 cup finely ground cornmeal
  • 1 1/8 cups all-purpose flour


  • 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


At least 2 hours (or the night) before, add the chicken to a baking dish and cover it with the buttermilk. Let it sit for 2 to 24 hours.

About an hour before making the chicken, prepare and make the biscuits.

Preheat oven to 450 degrees F.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt and baking soda. Using your fingers, a fork or a pastry blender, add the butter and mix until corse crumbs remain. Stir in the buttermilk and mix until a dough forms, using your hands to bring it together.

Place the dough on a floured workspace and roll/pat it until it is 1-inch thick. Use a 2 1/2-inch biscuit cutter to cut rounds our of the dough. Place them on a nonstick baking sheet at least 1 inch apart. Bake for 10 minutes, or until biscuits are slightly golden and set. This recipe makes 8 to 10 biscuits.

Keep the oven at 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack liberally with nonstick spray. Whisk together the panko, fine crumbs, flour, onion powder, smoked paprika, salt and pepper together in a large bowl.

Remove each piece of chicken from the buttermilk (it should have a very thick coating of buttermilk on it that allows the crumbs to adhere) and dredge it through the breadcrumb mixture. Press gently so the crumbs adhere and the entire piece of chicken is covered. Place the chicken on the wire rack. Spray each piece of chicken with a spritz of canola (or nonstick spray/high heat) oil so the crumbs are moistened. This will help them crisp up.

Bake the chicken for 15 minutes. Remove it from the oven and gently flip the pieces, spraying them again with the oil/spray so the other side crisps up. Bake the chicken for 15 more minutes them remove it from the oven.

Assemble the sliders by spreading some of your favorite BBQ sauce on the biscuits. Add the chicken, drizzle honey on top, then add some lettuce and tomato. Eat up!

Contributed By: The Fa La Me, Check them Out on Facebook


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