These Crispy Buttermilk Baked Chicken + Corn Bread Biscuit Sliders are the perfect combination of crispy and tender chicken with the sweet and savory flavors of corn bread biscuits. The spicy mayo adds a kick to each bite, making them irresistible for any occasion.
Ingredients: 4 boneless, skinless chicken breasts. 2 cups buttermilk. 1 1/2 cups cornmeal. 1 cup all-purpose flour. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon paprika. 1/2 teaspoon garlic powder. 1/4 teaspoon cayenne pepper. 8 corn bread biscuits. 1/2 cup mayonnaise. 2 tablespoons hot sauce. 8 slices of cheddar cheese. Lettuce leaves, for serving. Sliced tomatoes, for serving. Sliced pickles, for serving.
Instructions: In a bowl, combine the buttermilk, salt, black pepper, paprika, garlic powder, and cayenne pepper. Add the chicken breasts to the buttermilk mixture, making sure they are fully coated. Marinate for at least 30 minutes or overnight for best results. Preheat your oven to 425F 220C. In a shallow dish, combine the cornmeal and flour. Remove each chicken breast from the buttermilk marinade, allowing any excess to drip off, and coat them in the cornmeal-flour mixture, pressing gently to adhere. Place the coated chicken breasts on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is crispy and cooked through. While the chicken is baking, split the corn bread biscuits in half and toast them in the oven for a few minutes until slightly golden. In a small bowl, mix the mayonnaise and hot sauce to create a spicy mayo. When the chicken is done, remove it from the oven and immediately place a slice of cheddar cheese on each chicken breast. Return to the oven for 2-3 minutes, or until the cheese is melted. To assemble the sliders, spread a generous amount of spicy mayo on the bottom half of each corn bread biscuit. Top with a piece of crispy baked chicken, lettuce, sliced tomatoes, and pickles. Finish with the top half of the biscuit. Serve the sliders warm and enjoy!
