Prep time: 35 minutes
- 1 can Immaculate flaky biscuit dough (found in the dairy case of the grocery)
- 2 boneless, skinless chicken breasts cut into (roughly) two inch squares
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup buttermilk
- 2 large eggs
- 2 cups of canola oil for frying chicken
- 2 small tomatoes
- 1/4 cup iceberg lettuce
- Vegenaise or your favorite mayonnaise (we use this one.)
- Skewers for holding sliders together
For the breading:
- 1 cup flour
- 1 cup rice flour
- 1 teaspoon salt
- ½ teaspoon pepper
- Salt and pepper raw chicken well. Whisk together the eggs and buttermilk and set aside.
- Combine flour, rice four, salt and pepper.
- Dip chicken pieces into the buttermilk mixture, then dredge in flour mixture until coated.
- Repeat until all chicken has been breaded.
- Heat oil in a large frying pan to medium heat.
- Fry pieces of chicken in batches until golden on both sides, and remove to drain on a paper towel.
- Remove biscuits from container and tear each piece of biscuit dough in half, then roll each piece into a ball and placed on Silpat-covered baking sheet. (The biscuits should be half their normal size.)
- Bake biscuits in 350-degree oven for eight to ten minutes, until golden, following the instructions on the container.
- While biscuits are baking, chop lettuce and tomato into small pieces.
- After biscuits have cooled, cut in half and spread one side with vegenaise. Add a piece of chicken, a slice of tomato, and several leaves of crisp lettuce to the slider.
- Skewer on wooden skewer; repeat with two more sliders and add to skewer. Makes one lunch serving.
Prep time: 20 minutes
- 1 small jicama, peeled and cut into small strips
- 1 Fuji apple, peeled and cut into small strips, same as jicama
- 1 orange, peeled and cut into segments
- 1 cup watercress, stems removed
- juice of ½ of a lemon
- 2 teaspoons salt
- 1 teaspoon pepper
- ¼ teaspoon cayenne
- Mix ingredients together and allow to cool in refrigerator for at least one hour.