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
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
- Bring 3 quarts of tea to a boil, remove from heat, and stir in sugar and salt until dissolved.
- Add bay leaves, peppercorns, lemons, garlic, and parsley. Let cool completely.
- Submerge chicken in brine and refrigerate for 8-12 hours.
2. Make the Biscuits
- Preheat oven to 350°F.
- Grate frozen butter and mix with flour, sugar, baking powder, and salt.
- Add buttermilk and mix gently until dough forms.
- Scoop onto a baking sheet and bake for 10-15 minutes.
3. Prepare the Chicken
- Mix all dredge ingredients in a large bowl.
- Whisk pancake batter with whole milk and let sit.
- Dip chicken into batter, then coat in dredge. Repeat for a thicker crust.
4. Fry the Chicken
- Heat oil to 275°F in a skillet.
- Fry chicken 4 minutes per side, ensuring internal temp reaches 165°F.
- Let rest on a cooling rack for 5 minutes.
5. Assemble the Sliders
- Slice biscuits in half and spread with red pepper jelly.
- Place fried chicken on the bottom half, then top with pickles and parsley.
- 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