Hot Honey Chicken Biscuit Sliders
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The ultimate crowd pleaser for Super Bowl Sunday, or, just for a delicious meal to make all for you and the fam!
These buttery soft biscuits are completely gluten free, the sandwich is made with organic free range chicken lightly sautéed in avocado oil, a non inflammatory oil, and a simple 3 ingredient hot honey!
Serves: 12
Ingredients
Gluten Free Biscuits
- 2 cups Gluten-Free All-Purpose Flour
- 1 Tbsp Baking Powder
- 1 tsp Sea Salt
- 2 Tbsp Sugar, Raw, Organic
- 1 Tbsp White Vinegar, Distilled, *
- 1 cup Milk, *
- 6 Tbsp Butter, Salted
- 1 whole Egg
Chicken
- 1 lb Chicken Breast
- 2 whole Eggs
- 1/4 cup Milk
- 1/2 cup Gluten-Free All-Purpose Flour
- 1/2 cup Gluten-Free Breadcrumbs, *
- 1/2 cup Organic Cassava Flour – 1.5 lb Bag, *
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Paprika
Hot honey
Process
- For biscuits: make buttermilk by adding 1 tbsp vinegar to a 1 cup measuring cup. Add milk to fill to top. Place in fridge for 10min. This creates your buttermilk
- Cut your butter into small chunks and place in freezer
- Whisk flour, baking powder, salt, and sugar together
- Cut your butter into the flour mixture with a pastry cutter, or two knives, or you can give it a quick process (you want your butter down to pea sized pieces, and to keep it cold too)
- Add buttermilk mixture and egg and combine together into a dough
- Sprinkle flour on surface, place your dough , sprinkle a little more flour, and roll over several Times (don’t roll it out)
- Keeping your dough 1″ high, cut with a 2″ in diameter cookie or biscuit cutter, and place on parchment paper lined baking sheet
- Repeat until you achieve 12 biscuits
- Bake at 450 for 13-15 minutes
- Set aside
- Cut chicken into slider sized pieces (about 6 chunks per 1 large chicken breast)
- Place flour and spices in one bag
- Place remaining flour and breadcrumbs in another bag
- Whisk eggs and milk together in large bowl
- Place chicken in flour/spice bag and coat
- Then place coated chicken in egg mixture, then into the flour/breadcrumb mixture
- Heat avocado oil over stovetop. Cook coated chicken about 4monutes per side until browned
- Place on paper towel to remove excess oil
- Make hot honey by warming honey and red pepper flakes over low-medium heat for 10-15 minutes
- Allow to cool then stir in apple cider vinegar
- Use right away (once cooled) or store in fridge
- Assemble sliders with biscuits slider open, chicken, hot honey drizzle, pickles, and other biscuit half
- Enjoy!!
Notes
* I haven’t tried dairy free buttermilk / butter, but google says vegan butter and a dairy free milk in the buttermilk will achieve similar results *can use gluten free all purpose flour for both parts of coating chicken. Alternatively, can use cassava flour for both parts of coating chicken *store biscuits in fridge if not using within 2 days. Reheat in oven or microwave for a few min!
Ingredients
Gluten Free Biscuits
- 2 cups Gluten-Free All-Purpose Flour – Primal Palate
- 1 Tbsp Baking Powder
- 1 tsp Sea Salt
- 2 Tbsp Sugar Raw, Organic
- 1 Tbsp White Vinegar Distilled, *
- 1 cup Milk *
- 6 Tbsp Butter Salted
- 1 whole Egg
Chicken
- 1 lb Chicken Breast
- 2 whole Eggs
- 1/4 cup Milk
- 1/2 cup Gluten-Free All-Purpose Flour – Primal Palate
- 1/2 cup Gluten-Free Breadcrumbs *
- 1/2 cup Organic Cassava Flour – 1.5 lb Bag – Otto’s Naturals *
- 1/2 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1/2 tsp Paprika
Hot Honey
- 1 cup Honey
- 2 Tbsp Red Pepper Flakes
- 1 tsp Apple Cider Vinegar
Instructions
- For biscuits: make buttermilk by adding 1 tbsp vinegar to a 1 cup measuring cup. Add milk to fill to top. Place in fridge for 10min. This creates your buttermilk
- Cut your butter into small chunks and place in freezer
- Whisk flour, baking powder, salt, and sugar together
- Cut your butter into the flour mixture with a pastry cutter, or two knives, or you can give it a quick process (you want your butter down to pea sized pieces, and to keep it cold too)
- Add buttermilk mixture and egg and combine together into a dough
- Sprinkle flour on surface, place your dough , sprinkle a little more flour, and roll over several Times (don’t roll it out)
- Keeping your dough 1″ high, cut with a 2″ in diameter cookie or biscuit cutter, and place on parchment paper lined baking sheet
- Repeat until you achieve 12 biscuits
- Bake at 450 for 13-15 minutes
- Set aside
- Cut chicken into slider sized pieces (about 6 chunks per 1 large chicken breast)
- Place flour and spices in one bag
- Place remaining flour and breadcrumbs in another bag
- Whisk eggs and milk together in large bowl
- Place chicken in flour/spice bag and coat
- Then place coated chicken in egg mixture, then into the flour/breadcrumb mixture
- Heat avocado oil over stovetop. Cook coated chicken about 4monutes per side until browned
- Place on paper towel to remove excess oil
- Make hot honey by warming honey and red pepper flakes over low-medium heat for 10-15 minutes
- Allow to cool then stir in apple cider vinegar
- Use right away (once cooled) or store in fridge
- Assemble sliders with biscuits slider open, chicken, hot honey drizzle, pickles, and other biscuit half
- Enjoy!!
Notes
* I haven’t tried dairy free buttermilk / butter, but google says vegan butter and a dairy free milk in the buttermilk will achieve similar results *can use gluten free all purpose flour for both parts of coating chicken. Alternatively, can use cassava flour for both parts of coating chicken *store biscuits in fridge if not using within 2 days. Reheat in oven or microwave for a few min!