Rachael Ray's Chicken and Biscuit Sliders

For these amazing chicken sandwiches, I again used homemade sharp cheddar biscuits, however I didn't add Old Bay to them. I didn't want that flavor to compete with the chicken.

To serve, I made a sour cream dip using all of the herbs and seasonings that were used in both the marinade and in the flour breading. It was a great way to layer all the flavors.

4 sharp cheddar biscuits (I used homemade), warmed and split
4 pieces boneless, skinless chicken breasts, trimmed into 3-4 oz pieces to fit biscuits
salt and pepper to taste
1 cup sour cream
1 T dried chives
2 cloves garlic, chopped and mashed into a paste
1 cup flour
1 t mustard powder
1 t poultry seasoning
1 t onion powder
1 t sweet paprika
1/2 t ground ginger
1/2 t cayenne pepper

Season the chicken with salt and pepper. In a medium container with a lid, mix sour cream with chives and garlic. Coat the chicken in sour cream mixture. Let marinate at least 2 hours.

Add flour and seasonings to a small paper or ziploc bag.

Meanwhile, heat a couple of inches of oil in a large frying pan over medium high heat.

Add chicken to flour mixture and shake well. Tap off excess flour. Let chicken rest about 15 minutes in the fridge. Fry chicken til golden brown on both sides, and chicken is cooked through. Remove and drain on a paper bag or paper towel.

I served the chicken sliders with the seasoned sour cream alongside oven fries.