Food and Recipes Dish Sandwich Chicken Biscuit Sandwiches Recipe 5.0 (1) 1 Review While this chicken biscuit sandwich isn't like the ones you'll see at Chick-fil-a, it tastes great on a Sunday. We've shredded the chicken here so the creamy white barbecue sauce really covers every piece. Top off this Chicken Biscuit Sandwich with a little tangy red cabbage and a few pickles, and you're all set. If you're looking for a tasty sandwich for lunch or dinner, this recipe makes 8 sandwiches so you'll have plenty to go around. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. Southern Living's editorial guidelines Updated on January 22, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke Active Time: 30 mins Slow Cook Time: 3 hrs 30 mins Total Time: 4 hrs 5 mins Yield: 4 (serving size: 2 sandwiches) Ingredients 8 teaspoons olive oil, divided 1 tablespoon plus 1/4 tsp. kosher salt, divided 1 1/2 teaspoons paprika 1 1/2 teaspoons chopped fresh thyme 1 1/2 teaspoons black pepper, divided 1/4 teaspoon cayenne pepper 1 (4 1/2-lb.) whole chicken 1 lemon, halved 4 garlic cloves 4 small yellow onions (about 1 lb.), quartered 2 large carrots, cut into 2-inch pieces 2 celery stalks, cut into 2-inch pieces 1/4 cup water 1/4 cup mayonnaise 1 1/2 tablespoons apple cider vinegar 1/4 teaspoon hot sauce 1/4 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 1/4 teaspoon granulated sugar 1 cup shredded red cabbage 2 tablespoons chopped scallions 8 2-inch buttermilk biscuits, split and toasted 24 sweet-hot pickle slices Directions 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 3 1/2 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 to 6 minutes. Set chicken aside Whisk together mayonnaise, apple cider vinegar, 1/2 teaspoon black pepper, hot sauce, Worcestershire sauce, 1/4 teaspoon salt, garlic powder, and sugar in a large bowl. Add 12 oz. shredded, skinless Chicken; toss to coat. Combine red cabbage, scallions, 2 teaspoon olive oil, and 1/4 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. Rate it Print