Honey Hot Buttermilk Biscuit Slider Recipe

Cook Time: 25 min
Prep Time: 30 min

Ingredients

• 1 box Gold Medal Buttermilk Biscuit mix

• 1/4 cup crown maple syrup

• 1/4 cup granulated sugar

• 4 ounces boneless, skinless chicken breast halves

• 1 bag clam fry

• 1 jar bread & butter pickles

• 1 bottle Chef Dan’s bbq dry rub available at chefdanlane.com

• 1 cup Chef Dan’s Honey Hot Sauce

Directions

For biscuit
Mix all together 1box buttermilk biscuit mix with 1/4 cup crown maple syrup & 1/4 cup sugar add water to get the right consistency. Roll into a dough and cut about 4oz for these sliders bake at 400 degrees for 11-13 min in a convection oven. Brush with melted honey butter when done and pinch sea salt.

For the chicken
Marinate 15 min with Frank’s red hot, buttermilk & 1/4 cup of chef Dan’s bbq season. Pull chicken out of the marinade and dredge in flour then fry for 6-8 min ( or internal temperature of 165)at 350 degrees. Toss chicken in a bowl with your honey hot sauce to coat chicken.

For the flour dredge
Mix in a bowl 1 bag of clam fry and 3 oz of Chef Dan’s Bbq Seasoning.

Plating
Slice your biscuit in half and place the bottom half on your plate on a little bed of baby arugula. Take your tossed honey hot chicken and place it on the bottom half of your biscuit. Place your top half of the biscuit on top of the chicken. Take your bread and butter pickles and put them on a toothpick and place it on top of the biscuit with pickles on top. Drizzle a little of your honey hot on the plate around the biscuit slider.

Sit back and enjoy!