Buffalo Chicken of the Woods Sliders on Jalapeño Biscuits

Buffalo Chicken of the Woods Sliders on Jalapeño Biscuits

These spicy Buffalo “chicken” sandwiches are a delight. 

Made with chicken of the woods (Laetiporus sp.) mushrooms, they mimic the flavour and texture of chicken, but are completely vegetarian! 

Use only the freshest chicken of the woods mushrooms you can find… they should pretty much be dripping water when you harvest them. 

chicken of the woods

  • Prep Time35 min
  • Cook Time25 min
  • Total Time1 hr
  • Yield4 sandwiches


For the Biscuits

  • 2 cups (240g) flour
  • 2 teaspoons (8g) baking powder
  • 1/4 teaspoon (1g) baking soda
  • 1/2 teaspoon (4g) salt
  • 1/2 cup (115g) butter
  • 2 jalapeño peppers, minced
  • 1/2 cup (125ml) buttermilk

For the Mushrooms

  • 1lb (454g) very fresh Chicken of the Woods mushrooms, cut into pieces about the size of a deck of cards
  • 1 cup (120g) flour
  • 1/4 teaspoon (2g) salt
  • 1/4 teaspoon (1g) pepper
  • 2 eggs
  • Vegetable oil or lard

For the Sauce

  • 2/3 cup (160ml) Frank’s Red Hot Sauce or a Louisiana style hot sauce
  • 1/2 cup (115g) butter
  • 1 tablespoon (15ml) white vinegar
  • 1/2 teaspoon (2.5ml) Worcestershire sauce (or vegetarian equivalent – soy sauce would work)


For the Biscuits


Preheat oven to 375°F (177°C, gas mark 4). 

Mix the flour, baking powder, baking soda, and salt into a bowl. 

Cut the butter into small cubes and add them to the bowl. Mash the butter into the flour with a sturdy fork until the mixture becomes crumbly. 

Stir in the jalapeño. 

Add the buttermilk a small amount at a time, stirring it into the flour mixture, until it’s just wet enough to form a ball. 

Roll the ball into a 2-3″ (5cm-8cm) tall log on a floured surface, then cut into 4 disks. 

Put the disks onto a sheet tray, and put into the oven for about 15 minutes, or until golden. 

For the Mushrooms


Heat about an inch (2cm) of oil in a deep skillet to about 350°F. 

Add the flour to a bowl and stir in the salt and pepper. 

Beat the eggs in another bowl. 

Take the cleaned and trimmed chicken of the woods pieces and dip them one at a time into the flour, then into the egg, then into the flour again. 

Add them to the hot oil. You may have to do this in two batches. 

Fry for about 2 minutes per side, or until golden. 

Drain on paper towels. 

Fried chicken of the woods

For the Sauce


Add all of the sauce ingredients to a pot over medium heat. 

Whisk until butter is JUST melted. 

Take off the heat and keep whisking for 15 seconds. 

If the sauce breaks, add an ice cube and whisk until it comes back together. 

Putting it all together


Add the sauce to a large bowl. Add the mushrooms and toss in the sauce until completely coated. 

Carefully cut the biscuits in half, then stack on 1/4 of the fried mushrooms onto each. 

Serve immediately. Enjoy!

Buffalo Chicken of the Woods Sliders on Jalapeño Biscuits

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