Southern Biscuits and Fried Chicken Sliders

Southern Biscuits and Fried Chicken Sliders are the perfect combination of flaky, buttery biscuits and crispy, flavorful fried chicken. This dish is a staple in Southern cuisine, loved for its rich textures, bold flavors, and comforting warmth. Whether served at family gatherings, brunch, or game-day feasts, these sliders bring a delicious balance of savory, spicy, and slightly sweet when paired with toppings like red pepper jelly and pickles.

The key to perfect Southern Biscuits and Fried Chicken Sliders lies in proper brining, a well-seasoned dredge, a crispy batter, and homemade biscuits. This guide will take you through every step, from brining the chicken in a sweet tea mixture to baking the most tender biscuits. By following these instructions, you’ll be able to recreate this Southern classic in your own kitchen.

The History and Cultural Significance of Southern Biscuits and Fried Chicken Sliders

Both buttermilk biscuits and fried chicken have deep roots in Southern culinary traditions. The Southern biscuit evolved from British “scones” but became distinct due to the use of buttermilk, baking powder, and lard rather than yeast. The result is a flaky, tender bread that pairs beautifully with savory or sweet ingredients.

Fried chicken, on the other hand, has origins in West African and Scottish cooking techniques. While Scottish immigrants brought basic frying methods, enslaved Africans in the American South introduced seasoning and spice blends that transformed the dish into the flavorful, crispy fried chicken we love today.

When paired together, biscuits and fried chicken create a satisfying, indulgent meal. The addition of toppings like red pepper jelly, pickles, or honey butter enhances the sweet and savory contrast, making these sliders a beloved dish across the country.

Preparation Phase & Tools to Use

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Cool Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10 sliders
• Yield: 10 servings

Essential Tools and Equipment

To achieve the best results, you’ll need the right tools. Here’s what you’ll need:

• Large Stockpot – For preparing the sweet tea brine
• Mixing Bowls – To mix the dredge and batter
• Whisk – Ensures ingredients are evenly incorporated
• Box Grater – Used for grating frozen butter into the biscuit dough
• Baking Sheet & Parchment Paper – For biscuits and resting fried chicken
• Deep-Fry Thermometer – Helps maintain the ideal frying temperature
• Heavy-Duty Skillet or Dutch Oven – Ensures even frying and crisp texture

Preparation Tips

• Freeze the butter for at least 30 minutes before grating. This ensures the flakiest, most tender biscuits.
• Brine the chicken for at least 8 hours (but no more than 12 hours). This makes it juicy and flavorful.
• Use day-old pancake batter for the fried chicken coating. It creates a crispier, golden brown crust.
• Maintain oil temperature at 275°F. Too high and the chicken burns, too low and it becomes greasy.
• Let the fried chicken rest for at least 5 minutes after cooking. This helps lock in the juices.

Ingredients List 

Sweet Tea Chicken Brine

• 6 quarts brewed unsweetened tea
• 1 cup granulated sugar
• 1 ½ cups kosher salt
• 2-3 dried bay leaves
• 1 tbsp whole black peppercorns
• 2 lemons, halved
• ¼ cup garlic cloves, smashed
• 1 bunch flat-leaf parsley

O.G. Buttermilk Biscuits

• 20 oz unsalted European butter, frozen (5 sticks)
• 5 cups all-purpose flour
• 4 tbsp granulated sugar
• 4 tbsp baking powder
• 1 tbsp + 1 tsp kosher salt
• 2 ¾ cups full-fat buttermilk
• Melted butter (for brushing, optional)

Fried Chicken Dredge

• 8 cups all-purpose flour
• ⅓ cup garlic powder
• ⅓ cup onion powder
• 2 tsp paprika
• 2 tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp ground black pepper

Fried Chicken Batter

• 4 cups day-old pancake batter
• ¾ cup whole milk

Toppings

• Red pepper jelly
• Fresh parsley
• Pickles

Step-by-Step Instructions

1. Make the Sweet Tea Chicken Brine

1. In a large stockpot, bring 3 quarts of unsweetened tea to a boil.
2. Remove from heat and stir in sugar and salt until fully dissolved.
3. Place bay leaves and peppercorns in a coffee filter and tie with butcher’s twine; add to the tea mixture.
4. Transfer the brine to an 8-quart, nonreactive container.
5. Add the remaining 3 quarts of tea, lemons, garlic, and parsley.
6. Let the mixture chill completely, then strain before using.
7. Submerge the chicken breasts in the brine and refrigerate for 8 to 12 hours.

2. Make the Buttermilk Biscuits

1. Preheat oven to 350°F. Grease a half-sheet pan with butter.
2. Grate frozen butter onto a lightly floured baking sheet. Toss with flour to coat.
3. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
4. Add the grated butter and mix with your hands until it resembles sand.
5. Pour in buttermilk and mix with your hands until a soft, sticky dough forms.
6. Using a 4-ounce ice cream scoop or ½ cup measuring cup, scoop the dough onto the baking sheet, spacing them 1 inch apart.
7. Bake for 10 minutes, rotate the pan, then bake another 10–15 minutes.
8. The biscuits should be golden brown and crispy on the edges.
9. Brush immediately with melted butter for added flavor.

3. Make the Chicken Dredge

1. In a large mixing bowl, whisk together flour, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
2. Use your hands to mix for 3 minutes, ensuring all ingredients are evenly incorporated.

4. Make the Chicken Batter

1. Whisk together pancake batter and whole milk until smooth.
2. Let the batter rest for 10 minutes before using.

5. Fry the Chicken

1. Remove chicken from the brine, rinse off excess spices, and pat dry with paper towels.
2. Dip each chicken piece into the batter, letting excess drip off.
3. Roll the battered chicken in the dredge mixture, pressing firmly so the flour clings.
4. Heat oil in a large saucepan or Dutch oven to 275°F.
5. Gently lower chicken into the oil and fry for 4 minutes on one side.
6. Flip and fry for another 5 minutes, ensuring an internal temperature of 165°F.
7. Transfer chicken to a paper towel-lined baking sheet and let rest for 5 minutes.

6. Assemble the Sliders

1. Slice biscuits in half and spread red pepper jelly on the bottom.
2. Place fried chicken on top, then cover with the biscuit top.
3. Garnish with fresh parsley and serve with pickles on the side.

Side Dish Recommendations

A great meal isn’t complete without the right side dishes. These Southern-inspired sides complement the crispy fried chicken and flaky biscuits, balancing the meal with rich flavors and contrasting textures.

Creamy Coleslaw

Coleslaw adds a cool, crunchy contrast to the sliders. The tangy dressing, made with mayonnaise, apple cider vinegar, and a touch of honey, balances the richness of the fried chicken. The shredded cabbage and carrots provide a crisp texture that cuts through the buttery biscuits.

Southern-Style Mac and Cheese

A creamy, cheesy side dish like baked mac and cheese is a comforting addition. Made with a blend of cheddar, mozzarella, and Gruyère, this dish has a crispy, golden-brown crust that complements the crispiness of the fried chicken.

Crispy Sweet Potato Fries

For a sweet and salty balance, sweet potato fries are an excellent choice. When seasoned with paprika, garlic powder, and sea salt, they enhance the spicy and savory elements of the sliders.

Collard Greens with Smoked Turkey

Slow-cooked collard greens with smoked turkey or bacon bring a rich, smoky flavor to the plate. Simmered in chicken broth, onions, and red pepper flakes, these greens provide a nutrient-dense, slightly spicy contrast to the meal.

Honey Butter Cornbread

Cornbread, especially when drizzled with honey butter, adds a slightly sweet note that balances the spicy fried chicken. The crumbly texture soaks up the flavors of the meal, making every bite even better.

Pickled Okra and Vegetables

Adding a vinegary, crunchy bite, pickled okra or other quick-pickled vegetables (such as cucumbers, carrots, and red onions) provide a bright, acidic contrast to the rich flavors of the sliders.

Spicy Cajun Fries

A spicier alternative to regular fries, Cajun-seasoned fries add an extra kick with flavors of paprika, cayenne, black pepper, and garlic powder. The crunchy exterior of these fries complements the crispy chicken coating.

Garlic Butter Green Beans

For a lighter, savory side, sautéed green beans with garlic butter add freshness and a bit of crunch. A sprinkle of toasted almonds adds extra texture.

Nutritional Information & Health Benefits

Southern Biscuits and Fried Chicken Sliders are a hearty, indulgent dish, but understanding their nutritional content helps with portion control and balance.

Calories and Macronutrients

Each slider contains a mix of protein, carbohydrates, and fats. Fried chicken is high in protein but also contains saturated fats from frying. The biscuits provide complex carbohydrates but can be made healthier with whole wheat flour or reduced butter.

Healthier Ingredient Substitutions

• Use an air fryer instead of deep frying to cut down on excess oil.
• Swap all-purpose flour for whole wheat flour in the biscuits for more fiber.
• Opt for Greek yogurt in place of buttermilk to increase protein.
• Bake the chicken instead of frying for a lower-fat alternative.

Balancing the Meal

Pairing these sliders with lighter, nutrient-dense sides (such as steamed greens, roasted vegetables, or fresh salads) helps create a balanced meal.

Common Mistakes to Avoid & How to Perfect the Recipe

1. Skipping the Brine

Brining infuses moisture and flavor into the chicken. Without it, the chicken may be dry and bland. Always allow at least 8 hours for brining.

2. Using Room-Temperature Butter for Biscuits

The secret to flaky biscuits is cold butter. Grating frozen butter ensures even distribution and creates air pockets for a light, tender texture.

3. Overcrowding the Frying Pan

Adding too many chicken pieces at once lowers the oil temperature, leading to soggy, greasy chicken. Fry in small batches to maintain the right crispiness.

4. Not Letting the Chicken Rest After Frying

Resting allows the juices to redistribute, keeping the chicken moist. Place fried chicken on a cooling rack over a baking sheet instead of paper towels to prevent sogginess.

5. Overmixing the Biscuit Dough

Overmixing develops too much gluten, resulting in dense, tough biscuits. Mix only until the dough just comes together.

6. Frying at the Wrong Temperature

If the oil is too hot, the outside will burn before the chicken cooks through. If too cool, the chicken absorbs excess oil and becomes greasy. Keep oil at 275°F for optimal frying.

7. Skipping the Double-Coating for Chicken

Dipping the chicken in batter before dredging ensures a thick, crunchy crust. Skipping this step results in a coating that falls off easily.

Tips for the Best Southern Biscuits and Fried Chicken Sliders

Perfecting the Biscuits

• Use frozen butter: Grating frozen butter into the flour creates tiny pockets of fat, which leads to a flaky, tender texture.
• Don’t overwork the dough: Overmixing will make the biscuits dense and tough. Mix just until the ingredients are combined.
• Use full-fat buttermilk: This adds richness and a slight tang, enhancing the flavor.
• Bake at high heat: A hot oven creates steam inside the biscuits, making them light and fluffy.

Getting Crispy, Juicy Fried Chicken

• Brine the chicken: Brining in sweet tea adds moisture and flavor, preventing dryness.
• Pat dry before battering: Excess moisture prevents the dredge from sticking properly.
• Double coat for extra crispiness: Dip the chicken in batter and dredge twice for a thick, crunchy coating.
• Fry in small batches: Overcrowding the pan lowers the oil temperature, making the chicken greasy instead of crispy.

Assembling the Sliders for Maximum Flavor

• Spread red pepper jelly or honey butter on the biscuits for a sweet-savory contrast.
• Layer pickles between the chicken and biscuit to add a sharp, tangy crunch.
• Sprinkle fresh parsley or hot sauce over the top for extra flavor.

How to Store and Reheat

Storing Biscuits and Fried Chicken Separately

To keep everything fresh, store the biscuits and fried chicken separately in airtight containers.

• Biscuits: Keep at room temperature for 1-2 days or refrigerate for up to a week.
• Fried Chicken: Store in the refrigerator for 3-4 days. Wrap in foil or an airtight container to maintain crispness.

Freezing for Long-Term Storage

• Biscuits: Let them cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months.
• Chicken: After cooling, wrap in wax paper and store in a freezer-safe bag. Freeze for up to 3 months.

Reheating for the Best Texture

• Biscuits: Warm in a 300°F oven for 5-7 minutes to restore their flakiness.
• Fried Chicken: Reheat in a 375°F oven for 15 minutes to keep the crust crispy. Avoid microwaving, as it makes the coating soggy.

FAQs: Common Questions About Southern Biscuits and Fried Chicken Sliders

1. Can I make the biscuits ahead of time?

Yes! Prepare the biscuit dough, scoop them onto a tray, and freeze unbaked. When ready to bake, pop them in the oven without thawing and add 2-3 extra minutes to the baking time.

2. How do I get extra crispy fried chicken?

Make sure to double-dip the chicken in batter and dredge, use cornstarch in the flour mixture, and fry at the right temperature. Let the chicken rest on a cooling rack instead of paper towels to prevent sogginess.

3. Can I bake the chicken instead of frying it?

Yes! To bake:

• Preheat oven to 425°F.
• Place coated chicken on a wire rack over a baking sheet.
• Lightly spray with oil and bake for 20-25 minutes, flipping halfway through.

4. What’s the best way to make the sliders spicier?

• Add hot sauce to the brine or batter.
• Increase the amount of cayenne and paprika in the dredge.
• Use spicy pickles instead of regular ones.

5. What if I don’t have buttermilk for the biscuits?

Make a substitute by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of whole milk. Let it sit for 5-10 minutes before using.

6. Can I use bone-in chicken instead of boneless breasts?

Yes! Adjust frying time:

• Bone-in thighs or drumsticks: Fry for 12-15 minutes, flipping halfway.
• Check that the internal temperature reaches 165°F.

7. What’s a good substitute for red pepper jelly?

If you don’t have red pepper jelly, try:

• Honey butter for a sweet touch.
• Spicy mayo or aioli for extra heat.
• Hot honey drizzle for a balance of sweetness and spice.

8. What oil is best for frying chicken?

Use a neutral oil with a high smoke point, such as:

• Peanut oil (best for crispiness)
• Canola oil
• Vegetable oil

9. How can I make these sliders healthier?

• Bake instead of frying to reduce fat.
• Use whole wheat flour for the biscuits.
• Try Greek yogurt instead of buttermilk in the biscuit dough.

Conclusion

Southern Biscuits and Fried Chicken Sliders are a true comfort food, combining flaky biscuits, crispy fried chicken, and flavorful toppings. By following these detailed steps, you’ll master brining, battering, frying, and biscuit-making, creating a meal that’s worthy of any Southern kitchen.

Whether you enjoy them with classic sides like mac and cheese or coleslaw, or add a unique twist with spicy pickles and hot honey, these sliders will always be a crowd favorite.

With the right techniques, storage methods, and tips for reheating, you can enjoy these delicious homemade sliders any time. Now, it’s time to gather your ingredients, fire up the stove, and enjoy the best homemade Southern Biscuits and Fried Chicken Sliders!

flavorfulside

Print

Southern Biscuits and Fried Chicken Sliders

---

• Author: Emily
• Total Time: 1 hour
• Yield: 10 sliders 1x

Print Recipe

Pin Recipe

Description

These Southern Biscuits and Fried Chicken Sliders are the perfect combination of crispy, juicy fried chicken and flaky, buttery biscuits. Brined in sweet tea, double-dredged for crunch, and served with red pepper jelly and pickles, these sliders are a must-try Southern classic!

---

Ingredients

Scale 1x2x3x

Sweet Tea Chicken Brine

• 6 quarts brewed unsweetened tea
• 1 cup granulated sugar
• 1 ½ cups kosher salt
• 2–3 dried bay leaves
• 1 tbsp whole black peppercorns
• 2 lemons, halved
• ¼ cup garlic cloves, smashed
• 1 bunch flat-leaf parsley

O.G. Buttermilk Biscuits

• 20 oz unsalted European butter, frozen (5 sticks)
• 5 cups all-purpose flour
• 4 tbsp granulated sugar
• 4 tbsp baking powder
• 1 tbsp + 1 tsp kosher salt
• 2 ¾ cups full-fat buttermilk
• Melted butter (for brushing, optional)

Fried Chicken Dredge

• 8 cups all-purpose flour
• ⅓ cup garlic powder
• ⅓ cup onion powder
• 2 tsp paprika
• 2 tsp cayenne pepper
• 2 tsp kosher salt
• 1 tsp ground black pepper

Fried Chicken Batter

• 4 cups day-old pancake batter
• ¾ cup whole milk

Toppings:

• Red pepper jelly
• Fresh parsley
• Pickles

---

Instructions

1. Prepare the Brine

1. Bring 3 quarts of tea to a boil, remove from heat, and stir in sugar and salt until dissolved.
2. Add bay leaves, peppercorns, lemons, garlic, and parsley. Let cool completely.
3. Submerge chicken in brine and refrigerate for 8-12 hours.

2. Make the Biscuits

1. Preheat oven to 350°F.
2. Grate frozen butter and mix with flour, sugar, baking powder, and salt.
3. Add buttermilk and mix gently until dough forms.
4. Scoop onto a baking sheet and bake for 10-15 minutes.

3. Prepare the Chicken

1. Mix all dredge ingredients in a large bowl.
2. Whisk pancake batter with whole milk and let sit.
3. Dip chicken into batter, then coat in dredge. Repeat for a thicker crust.

4. Fry the Chicken

1. Heat oil to 275°F in a skillet.
2. Fry chicken 4 minutes per side, ensuring internal temp reaches 165°F.
3. Let rest on a cooling rack for 5 minutes.

5. Assemble the Sliders

1. Slice biscuits in half and spread with red pepper jelly.
2. Place fried chicken on the bottom half, then top with pickles and parsley.
3. Cover with the biscuit top and serve hot!

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Frying & Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slider
• Calories: 450
• Sugar: 5g
• Sodium: 900mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 85mg