Chicken Biscuit & Gravy Sliders
Step up your brunch game this weekend: juicy oven-fried chicken on flaky biscuits drowned in sausage gravy are the ultimate stuff-your-face comfort (or hangover) food!
Servings: 8 sliders
Calories: 285kcal
Ingredients
Chicken Biscuit Sliders
- 4 chicken thighs
- 1/2 cup cornmeal
- 1/4 cup flour
- 1 t. salt
- 1 t. black pepper
- 1 t. cayenne pepper
- 1/4 cup milk
- 8 biscuits
Sausage Gravy
- 1/2 lb. breakfast sausage
- 2 T. flour
- 1 1/2 cups whole milk
- 1/4 t. salt
- 1/4 t. black pepper
Instructions
- Preheat oven to 425°.
- Pound the chicken thighs to half-inch thickness, then cut each thigh in half to make 8 pieces.
- Whisk cornmeal, flour, salt, black pepper, and cayenne pepper together in a small bowl. Pour milk into another small bowl.
- Line a baking sheet with foil and set a wire rack inside. Coat the rack with nonstick spray.
- Dip both sides of chicken in milk, then dredge in cornmeal mixture. Press into the mix to thoroughly coat both sides of the chicken. Set on wire rack.
- Bake chicken at 425° for 30-35 minutes, until both sides are golden brown.
- While chicken is baking, brown sausage in a large skillet over medium heat.
- Stir in flour until it disappears, then slowly pour in milk while stirring. Add salt & pepper.
- Bring gravy to a simmer and continue cooking for about 5 minutes until thickened.
- About 5 minutes before the chicken is done, add biscuits to the oven to warm.
- Split biscuits in half and set a piece of chicken on each.
- Serve sliders hot with sausage gravy for topping.
Notes
Splitting biscuits with a fork - by poking the tines in all the way around - gives each piece lots of nooks and crannies to soak up gravy.