Crispy Buttermilk Baked Chicken + Corn Bread Biscuit Sliders.
New favorite dinner.
I told you it was coming.
This is just the first of many of what I like to call the plethora of “football-ish” recipes I will be assaulting you with over the coming weeks. You know… good food that people like to eat while watching random sporting events, mostly occurring on Saturday and Sunday afternoons? Yes. This is it. [P.S. be on the lookout for the new 2014 football food recipe list… last year’s was insane. ]
I came across this recipe idea last week as I was googling “omg I need new chicken ideas because I’m so bored and if I eat one more boring piece of chicken I will probably die so please help.” Or, you know, something like that. At least that’s what my brain would google. My fingers googled “interesting chicken recipes,” which normally tends to yield nothing but this time… gave me this. I was dying.
I really loved the idea of the chicken on the cornbread muffins, but you know how cornbread can sometimes be crumbly? I was just afraid that I would try to take a bite of the sandwich and be rewarded with crumbs in my shirt. Last year I made cornbread biscuits on top of chili so I knew it could work… and that they’d definitely hold up with the crispy chicken. And that they’d be CUTE AS HECK.
The chicken part was simple. I used my basic recipe for crunchy baked chicken fingers that I’ve been using for years – but used thin-sliced chicken breasts so the pieces fit nicely on the adorable biscuits.
Oh and I love the idea of cheddar and guac and maybe even bacon on these too. And since they are all I’ve been able to think about since last week – I’m probably doing that tonight. IF I can find some good avocados… which will probably be a big fat fail – like on Sunday when I busted open four avocados that were disastrous inside.
On another another note, don’t mind my incessant use of Coke bottles in my recent posts. See, my husband gave up drinking all sorts of diet soda (which is HUGE for him) last year and has only been having an occasional cane-sugar sweetened pop every so often. I’m not really a carbonated beverage person because it burns my mouth, throat, neck, chest – you name it. THEN. He found a freaking case of Mexican Coke at Sam’s club. So, obviously I have about 800 bottles in the fridge and since I’m simple, am like “oh so pretty for a picture!” And then before I know it I use Coke bottles in, like, 14 straight posts.
Anyway. It tastes GOOD with this chicken.
Crispy Buttermilk Baked Chicken + Corn Bread Biscuit Sliders
biscuits + sandwiches
- 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
- 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!
Also I just typed this entire post while watching Magic Mike. So there’s that.