Hot Honey Chicken Biscuit Sliders (gluten free) (Edit recipe)

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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!

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PREP TIME

20 minutes

COOK TIME

15 minutes

INGREDIENTS

Serves: 12

Ingredients

Gluten Free Biscuits

2 cups Gluten-free All-Purpose Flour - Primal Palate
1 Tbsp Baking Powder
1 tsp Sea Salt
2 Tbsp Raw Sugar, Organic
1 Tbsp distilled White Vinegar, *
1 cup Milk, *
6 Tbsp Salted Butter
1 whole Egg

Chicken

1 lb Chicken Breast
2 whole Eggs
.25 cup Milk
.5 cup Gluten-free All-Purpose Flour - Primal Palate
.5 cup Gluten Free Breadcrumbs (click for recipe), *
.5 cup Otto's Naturals Organic Cassava Flour - 1.5 lb Bag, *
.5 tsp Sea Salt
.25 tsp Black Pepper
.5 tsp Paprika

Hot honey

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	329
Fat:	10 g
Carbohydrates:	51 g
Protein:	10 g
Cholesterol:	42 g
Sodium:	555 mg
Fiber:	1 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.