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.
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