Hot Honey Chicken Sliders
Homemade hot honey chicken sliders recipe loaded with sweet and spicy flavors. Crispy fried chicken tossed in a hot honey sauce and served on warm toasted brioche buns with pickles and ranch.
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Servings 8 chicken sliders
Ingredients
- 8 brioche slider buns
- pickles optional
- homemade ranch optional
- oil for frying
Chicken Wet Marinade-
- 1 1/2 lbs boneless skinless chicken breast
- 1/2 cup buttermilk
- 2 large eggs
- 1/4 cup pickle juice
- 1/4 cup Franks buffalo hot sauce
- ½ tsp salt
- ¼ tsp ground black pepper
Chicken Dry Batter-
- 1 1/3 all-purpose flour
- 3/4 cup cornstarch
- 2 tsp salt
- 1 tsp ground black pepper
- 1½ tsp garlic powder
- 1 tsp paprika
- 1 ½ tsp cayenne pepper
Hot Honey Sauce-
- 1/2 cup hot honey
- 1/3 cup Franks buffalo hot sauce
- 4 Tbsp unsalted butter or salted
Garlic Butter-
- 2 Tbsp unsalted butter or salted
- ½ tsp garlic powder
- ¼ tsp Italian seasoning
Instructions
Marinate the Chicken-
- Remove any excess fat from the chicken breast, rinse and then pat dry with paper towels. Using a meat mallet, pound the chicken until the chicken is an even 1/2-inch thickness all around.1 1/2 lbs boneless skinless chicken breast
- Cut the chicken into slider-sized pieces, about 3-inches wide. (You should have a total of 8 pieces of chicken.)
- In a large bowl, whisk together all the ingredients for the wet marinade.1/2 cup buttermilk, 2 large eggs, 1/4 cup pickle juice, 1/4 cup Franks buffalo hot sauce, ¼ tsp ground black pepper, ½ tsp salt
- Add the chicken to the marinade, covering all the chicken. Cover and let it marinate in the fridge for at least 2 hours. (For the best results, marinate overnight.)
Prepare the Slider Buns-
- In a small bowl, combine all ingredients for the garlic butter and whisk to evenly distribute the seasoning.2 Tbsp unsalted butter, or salted, ½ tsp garlic powder, ¼ tsp Italian seasoning
- Line a baking sheet with parchment paper and add the slider buns cut-side up to the sheet.8 brioche slider buns
- With a pastry brush, brush the cut sides and tops of the buns with the garlic butter.
- Set aside until ready to toast and assemble. (Preheat the oven to 350°F while you are frying the chicken.)
Dredge & Fry the Chicken-
- In a bowl, combine all ingredients for the dry batter and mix to evenly distribute the seasonings.1 1/3 all-purpose flour, 3/4 cup cornstarch, 2 tsp salt, 1 tsp ground black pepper, 1½ tsp garlic powder, 1 tsp paprika, 1 ½ tsp cayenne pepper
- With tongs or your hands, remove the chicken from the marinade, allowing excess marinade to drip off, then dredge in the dry batter until fully coated on all sides.
- Transfer the dredged chicken to a wire rack or plate. Repeat with the rest of the chicken breast. (Optional for extra crispiness: Double coat the chicken by dipping it back into the wet marinade, then dredging in the flour mixture again.)
- Fill a deep skillet or large pot with oil (about 2-3 inches deep) and heat on medium high heat until the oil reaches 350°F. (If you don’t have a thermometer, the oil is ready when a small pinch of flour sizzles immediately.)
- Carefully add the dredged chicken into the hot oil and fry for about 2-3 minutes per side, until the chicken is crispy and golden. (Work in batches to avoid overcrowding.)
- Remove the cooked chicken and place on a wire rack or paper towel–lined plate to drain excess oil. Repeat until all chicken is fried.
Hot Honey Sauce-
- In a skillet or saucepan, add butter and melt on medium heat.1/2 cup hot honey, 1/3 cup Franks buffalo hot sauce, 4 Tbsp unsalted butter , or salted
- Once melted, add the hot honey, buffalo sauce, and red pepper flakes. Whisk to combine and bring to a gentle simmer, about 1–2 minutes.
- Remove from heat and set aside.
Assemble the Hot Honey Chicken Sliders-
- Place the buttered brioche slider buns in the preheated 350°F oven and toast for 5–6 minutes, until lightly golden and warm.
- Add the fried chicken to the hot honey sauce and gently toss to fully coat. (Toss carefully to avoid the dredging from coming off.)
- Once the buns are toasted, assemble the chicken sliders: Spread a layer of ranch to the bottom bun, then add a piece of hot honey chicken, and top with 2-3 pickles. Close with top slider bun.
- Repeat until all the sliders are assembled. (Ranch and pickles are optional.)
- Serve immediately with desired sides and ranch for dipping.