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Chicken & Buttermilk Biscuit Sandwiches
with Shredded Collard Green & Carrot Slaw
40 MIN
2 Servings
From the Test Kitchen
These irresistible sandwiches are what Southern comfort food is all about. We’re filling homemade buttermilk biscuits with succulent chicken—dusted with a bit of the biscuit mix for the perfect, golden-brown crust. Our fresh slaw of collard greens and carrot provides a tangy-sweet counterpoint to the rich flavors of the sandwiches. (If you’d prefer less of a kick to your mayo, feel free to tone down the hot sauce!) To see a special TODAY Food cooking segment demonstrating how to create this delicious dish, visit TODAY.com/Food.
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NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
Title
-
2 Boneless, Skinless Chicken Breasts
- 1 cup Buttermilk Biscuit Mix
- 1 Carrot
- 1 clove Garlic
- 1 bunch Collard Greens
- 2 Tbsps Butter
- 2 Tbsps Mayonnaise
- 1 Tbsp Honey
- 1 Tbsp Hot Sauce
- 1 Tbsp Apple Cider Vinegar
- ¼ cup Buttermilk
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the spicy mayonnaise:
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Small dice the butter. In a bowl, combine the mayonnaise, half the garlic paste and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste.
2
Make the dough & bake the biscuits:
Lightly oil a sheet pan. In a medium bowl, using your hands, combine the butter, all but 1 tablespoon of the biscuit mix (reserving the rest) and a big pinch of salt. Using your fingers, rub the butter into the biscuit mix until evenly distributed and the mixture is crumbly. Add the buttermilk; using a fork, mix until just combined (the dough should be wet). Divide the dough into 2 equal-sized portions. Using slightly damp hands, shape the portions into rounds, each about 2 inches in diameter. Transfer to the prepared sheet pan and bake 14 to 16 minutes, or until golden brown. Remove from the oven and set aside to cool for at least 5 minutes.
3
Make the slaw:
While the biscuits bake, in a large bowl, combine the collard greens, carrot, vinegar, honey and remaining garlic paste; season with salt and pepper. Drizzle with olive oil and toss to combine. Set aside to marinate, tossing occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Coat the chicken:
While the slaw marinates, place the reserved biscuit mix on a large plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the biscuit mix (tapping off any excess). Transfer to a plate.
5
Cook the chicken:
While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
6
Assemble the sandwiches & plate your dish:
Transfer the baked biscuits to a work surface and slice in half horizontally. Transfer the cooked chicken to a cutting board and cut in half crosswise. Spread a layer of the spicy mayonnaise onto the cut sides of the biscuits. Top the biscuit bottoms with the halved chicken and some of the slaw (you will have extra slaw). Complete the sandwiches with the biscuit tops. Divide the sandwiches and remaining slaw between 2 dishes. Enjoy!
1
Prepare the ingredients & make the spicy mayonnaise:
Preheat the oven to 450°F. Wash and dry the fresh produce. Remove and discard the collard green stems; thinly slice the leaves. Peel the carrot and grate on the large side of a box grater. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Small dice the butter. In a bowl, combine the mayonnaise, half the garlic paste and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper to taste.
2
Make the dough & bake the biscuits:
Lightly oil a sheet pan. In a medium bowl, using your hands, combine the butter, all but 1 tablespoon of the biscuit mix (reserving the rest) and a big pinch of salt. Using your fingers, rub the butter into the biscuit mix until evenly distributed and the mixture is crumbly. Add the buttermilk; using a fork, mix until just combined (the dough should be wet). Divide the dough into 2 equal-sized portions. Using slightly damp hands, shape the portions into rounds, each about 2 inches in diameter. Transfer to the prepared sheet pan and bake 14 to 16 minutes, or until golden brown. Remove from the oven and set aside to cool for at least 5 minutes.
3
Make the slaw:
While the biscuits bake, in a large bowl, combine the collard greens, carrot, vinegar, honey and remaining garlic paste; season with salt and pepper. Drizzle with olive oil and toss to combine. Set aside to marinate, tossing occasionally, for at least 10 minutes. Season with salt and pepper to taste.
4
Coat the chicken:
While the slaw marinates, place the reserved biscuit mix on a large plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the biscuit mix (tapping off any excess). Transfer to a plate.
5
Cook the chicken:
While the slaw continues to marinate, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper.
6
Assemble the sandwiches & plate your dish:
Transfer the baked biscuits to a work surface and slice in half horizontally. Transfer the cooked chicken to a cutting board and cut in half crosswise. Spread a layer of the spicy mayonnaise onto the cut sides of the biscuits. Top the biscuit bottoms with the halved chicken and some of the slaw (you will have extra slaw). Complete the sandwiches with the biscuit tops. Divide the sandwiches and remaining slaw between 2 dishes. Enjoy!
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