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!
Appetizers & Snacks
Chicken Biscuit Sliders
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.
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.