Fried chicken sliders on white cheddar cornbread biscuit

Fried chicken sliders served

‘Sweet homemade cornbread perfectly fits a rustic summer wedding theme whether it’s in a backyard, at a farm or even at the beach’

Makes 6

INGREDIENTS

    Vegetable Slaw

    • • ¼ cup mayonnaise
    • • 1 tbsp chopped parsley
    • • 1 tbsp chopped tarragon
    • • 1 tsp cajun spice
    • • 1 tbsp cider vinegar
    • • ½ tsp cane sugar
    • • ¼ shaved green cabbage
    • • ¼ shaved red cabbage
    • • ½ shaved red onion
    • • ¼ cup chopped green onions
    • • 1 carrot, julienned
    • • ½ bulb shaved fennel
    1. Mix mayonnaise, parsley, tarragon, Cajun spice, vinegar and sugar in a bowl.
    2. Toss vegetables with the dressing. Cover and chill.

    Cornbread Biscuits

    • • 1½ cups flour
    • • ½ cup yellow cornmeal
    • • 3 tsp baking powder
    • • 2 tsp sugar
    • • ½ cup cold butter
    • • ½ cup aged white cheddar, shredded
    • • 1 cup buttermilk
    • • 1 tbsp chopped jalapeños
    • • ½ tsp cracked black pepper
    • • ¼ to ½ tsp salt
    1. In a bowl, combine the flour, cornmeal, baking powder, sugar, salt and pepper. Cut in butter until mixture is crumbly. Stir in cheese, jalapeños and buttermilk just until moistened. Drop ¼ cupfuls 2 inches apart onto a parchmentlined baking sheet. Bake at 375° for 12 to 15 minutes or until light golden brown.

    Fried Chicken

    • • 1 cup buttermilk
    • • 2 boneless skinless chicken breasts, sliced on a bias (3 portions per breast)
    • • peanut oil for frying

    • Flour Crust
    • • ½ tsp kosher salt
    • • 1 tsp smoked paprika
    • • 1 tsp ground cumin
    • • ½ tsp cayenne pepper
    1. Whisk crust ingredients in a shallow bowl and pour buttermilk into another. One piece at a time, dredge chicken in flour mixture, shaking off any excess. Dip in buttermilk. Dredge again in flour mixture and squeeze lightly to adhere the coating.
    2. Pour oil into a large heavy-bottomed skillet to a depth of ½-inch. Prop a deepfry thermometer in oil and heat over medium until thermometer registers 350° F.
    3. Fry chicken until golden brown and internal temperature is 165° F, 3 minutes or so per side. Season on a wire rack.
    4. Place chicken into a sliced biscuit. Top with slaw.
HELLO! Canada magazine is available for your tablet and smartphone. Get HELLO! Canada, PEOPLE, Vanity Fair and over 100 more of the world’s best magazines for one low monthly price at Texture by Next Issue. CLICK HERE to sign up for a free trial.