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buffalo chicken
biscuit sliders

Buffalo Chicken Biscuit Sliders Recipe
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Serving size: 6 sliders

Ingredients:

  • 3 chicken thighs (cut in half to fit biscuit size)

  • 1 cup of cooked and cooled jasmine rice

  • 2-3 eggs 

  • Flour (we used GF, amount to cover chicken x2)

  • Biscuits (we used 6)

  • Mayonnaise

  • Red onion, thinly sliced 

  • Romaine lettuce, shredded

  • Sweet pickles

  • Honey

  • Buffalo sauce (we used Noble Made)

  • Oil of preference for frying (we used coconut)

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Food Sources:

  • Pasture-Raised Heirloom Chicken Thighs (Cooks Venture)

  • Organic Pasture Raised Eggs (Vital Farms)

  • Gluten-Free All-Purpose Flour (King Arthur Baking)

  • Buttermilk Biscuits (Cappello's)

  • Mayonnaise (Primal Kitchen)

  • Romaine Lettuce (organicgirl)

  • DF Medium Buffalo Sauce (Noble Made)

  • Yucatan Honey (Ava Jane's Kitchen)

  • Sweet Soulshine Bread and Butter Pickles (Doux South)

DirectionS:

  1. To prepare crispy chicken, combine jasmine rice and eggs in blender (you want a thick pudding-like consistency, egg amount may vary depending on blender)

  2. Place flour on a separate plate and egg/rice batter on a separate bowl/plate

  3. Thoroughly coat raw chicken piece in flour and transfer to rice/egg batter

  4. Thoroughly coat floured chicken in rice/egg batter and transfer one more time to flour covering well

  5. Repeat process for all chicken pieces 

  6. Heat oil of choice in a skillet and fry each piece of chicken until golden brown 

  7. Once crispy, remove from skillet and allow a few minutes for chicken to cool

  8. Transfer chicken to a separate bowl and coat with buffalo sauce to preference

  9. Spread mayonnaise on the bottom biscuit and honey on the top biscuit 

  10. Assemble remaining ingredients to preference

  11. ENJOY!

7/13/23
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