Recipe 62: BBQ Pulled Chicken & Caramelized Onion Biscuit Sliders


Pc1

A different take on the wonderful BBQ pulled pork slider.

Flaky buttery biscuits replace flavorless buns, chicken simmers in BBQ sauce overnight to fall-apart tenderness, and tangy horseradish caramelized onions add one last bite.

Recipe 62 BBQ Pulled Chicken & Caramelized Onion Biscuit Sliders

Total Time: 1 hour + crockpot of chicken until tender (overnight)

Yields: 8 Sliders

Ingredients:

Biscuits:

  • 2 cups AP Flour (plus extra for work surface)
  • 3 tbsp Unsalted Butter, cubed into tiny pieces & popped into the freezer
  • 1 tsp Salt
  • 1 tbsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 cup Buttermilk (or 1 cup regular milk with 3 tbsp buttermilk powder)
  • extra melted butter for brushing on top

BBQ Pulled Chicken:

  • 2 Frozen Chicken Breasts
  • 1 bottle of your favorite BBQ sauce

Horseradish Caramelized Onions:

  • 1/2 Red or Yellow Onion, sliced into half-rings
  • 2 tbsp Butter
  • Salt/Pepper/Cayenne to taste
  • 1 tbsp Horseradish Cream (optional, but DELICIOUS)

Process:

***Start the chicken in a crock pot overnight with BBQ sauce. High for 3 hours, low until the chicken can be pulled apart with forks.***

For the biscuits: Cut your sticks of unsalted butter into 1/4″-1/2″ cubes, and pop them into the freezer to chill. Keep your butter wrappers to grease the baking sheet. Preheat your oven to 425F.

Combine the dry ingredients into a large bowl, then add your chilled butter to the mix. Use a pastry blender, forks, or even a food processor to but the butter into the dry mixture until it is the consistency of large bread-crumbs. Add buttermilk and knead lightly until comes together. Don’t over-knead, you want pockets of fat to make that flaky biscuit. Roll out on a floured surface to 1″ thickness and use a large biscuit cutter to make your biscuits. Place onto a greased cookie sheet, brush tops with melted butter and bake until risen and golden ~12-14 minutes.

For the caramelized onions : Melt butter on medium heat, then add onions & dry spices and gently toss to coat. The less you move the onions, the prettier they caramelize. Keep them from sticking to the pan, but try to only move them occasionally as they cook. Once they’re golden and soft, add the horseradish to the pan and toss. Remove from heat & set aside.

Construction:  Carefully split a biscuit in top and bottom halves. Load your pulled chicken, then add caramelized onions on top.  Serve immediately with lots of napkins. ;)

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