Chicken Biscuit Sandwiches


  • 8 teaspoons olive oil (divided)
  • 1 tablespoon (plus ¼ teaspoon) kosher salt (divided)
  • 1½ teaspoons paprika
  • 1½ teaspoons fresh thyme (chopped)
  • 1½ teaspoons black pepper (divided)
  • ¼ teaspoon cayenne pepper
  • 1 (4½ pound) whole chicken
  • 1 lemon (halved)
  • 4 garlic cloves
  • 4 small yellow onions (quartered)
  • 2 large carrots (cut into 2 inch pieces)
  • 2 celery stalks (cut into 2 inch pieces)
  • ¼ cup water
  • ¼ cup mayonnaise
  • 1½ tablespoons apple cider vinegar
  • ¼ teaspoon hot sauce
  • ¼ teaspoon Worcestershire sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon granulated sugar
  • 1 cup red cabbage (shredded)
  • 2 tablespoons scallions (chopped)
  • 8 (2 inch) buttermilk biscuits (split and toasted)
  • 24 sweet-hot pickle slices


Stir together 2 tablespoons olive oil, 1 tablespoon salt, paprika, thyme, 1 teaspoon black pepper, and cayenne in a small bowl. Rub mixture on outside and under skin of chicken. Stuff cavity with lemon, garlic cloves, and 4 onion quarters.

Place 2 inverted shallow ramekins in a 6 quart slow cooker. Place carrots, celery, and remaining onion quarters around ramekins; pour water over vegetables. Place chicken, breast side up, on top of ramekins. Cover and cook on high until a thermometer inserted into thickest portion of breast registers 165° F, about 3½ hours. Transfer chicken to a cutting board, and let rest 15 minutes.

Preheat broiler to high with oven rack 6 inches from heat. Remove ramekins, and pour stock mixture through a wire-mesh strainer into a bowl; discard solids. Reserve stock for later use. Cut chicken into 6 pieces, and place, skin side up, on an aluminum foil-lined rimmed baking sheet. Broil until skin is golden brown and crispy, 4-6 minutes. Set chicken aside

Whisk together mayonnaise, apple cider vinegar, ½ teaspoon black pepper, hot sauce, Worcestershire sauce, ¼ teaspoon salt, garlic powder, and sugar in a large bowl. Add 12 ounces shredded, skinless chicken; toss to coat.

Combine red cabbage, scallions, 2 teaspoon olive oil, and ¼ teaspoon kosher salt. Top bottom halves of biscuits evenly with chicken mixture and red cabbage mixture. Top each with 3 sweet-hot pickle slices, and cover with biscuit tops.

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