Hot Honey Chicken Sliders

These Hot Honey Chicken Sliders feature pillowy homemade brioche buns, ultra-crispy buttermilk fried chicken, and a glossy, spicy-sweet hot honey glaze. Finished with a lush garlic butter wash and a zesty ranch slaw, these sliders are an elevated take on a beloved comfort food — perfect for impressing guests or treating yourself.

By @sugarspiceddreamss

Original recipe source

Cook time: 120 minutes

Servings: 8

Ingredients

• 0.75 cup Milk warm, about 105–110°F
• 0.25 cup Water warm, about 105–110°F
• 3 tsp Yeast instant or active dry
• 1 tbsp Sugar reserved from total sugar
• 0.25 cup Sugar remaining from total amount
• 2 Egg large, room temperature
• 2 tbsp Avocado Oil
• 4 cups Bread Flour unbleached
• 1 tsp Salt
• 0.25 cup Butter softened, unsalted
• 1.5 cups Buttermilk
• 1 Egg large
• 0 Pickle Juice from a jar of pickles
• 0.33 cup Buffalo Sauce
• 1 tsp Chili Powder
• 1 tsp Cayenne
• 1 tsp Hot Honey Seasoning or use a blend of chili flakes and honey powder
• 1.5 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Black Pepper
• 2 tbsp Chicken Bouillon
• 1.5 tsp Paprika
• 4 Chicken Breast halved horizontally into 8 pieces
• 0 Dough from prior steps
• 0 Parchment Paper
• 1 Egg for egg wash
• 1 tbsp Heavy Cream
• 2 cups Flour
• 0.5 cup Cornstarch
• 1.5 tsp Chili Powder
• 1.5 tsp Cayenne
• 1.5 tsp Hot Honey Seasoning or blend of chili flakes & honey powder
• 1.5 tsp Garlic Powder
• 1.5 tsp Paprika
• 1 tsp Onion Powder
• 1 tsp Black Pepper
• 1 tbsp Chicken Bouillon
• 2 tbsp Chicken Marinade from marinated chicken
• 0 Marinated Chicken from previous steps
• 0 Vegetable Oil for frying, at least 2 inches depth
• 0 Coated Chicken
• 0.5 cup Honey
• 2 tbsp Butter
• 1 tbsp Brown Sugar
• 1 tbsp Hot Sauce or to taste
• 0.5 tsp Garlic Powder
• 0.5 tsp Chili Powder
• 0 Salt pinch, to taste
• 0 Hot Honey Sauce from previous step
• 0 Fried Chicken
• 4 tbsp Butter
• 2 cloves Garlic minced
• 0 Parsley fresh, chopped
• 0 Buns freshly baked, split
• 0 Ranch Sauce store-bought or homemade
• 0 Pickles or slaw, optional
• 0 Hot Honey Chicken

Instructions

1. Combine warm milk, warm water, yeast, and a portion of the sugar in a bowl. Whisk to dissolve. Let stand until foamy and fragrant.
2. Add the remaining sugar, eggs, and avocado oil to the yeast mixture. Whisk until smooth and combined.
3. Add bread flour and salt gradually, mixing until a rough dough forms. Switch to kneading by hand or with a dough hook.
4. Add softened butter to the dough and knead until the dough is smooth, elastic, and slightly tacky but not sticky.
5. Shape the dough into a ball and transfer to a greased bowl. Cover and let rise in a warm place until doubled in size.
6. While the dough rises, combine buttermilk, egg, pickle juice, buffalo sauce, chili powder, cayenne, hot honey seasoning, garlic powder, onion powder, black pepper, chicken bouillon, and paprika in a bowl to make your marinade.
7. Place chicken breast halves into the marinade, ensuring each piece is fully coated. Cover and marinate in the refrigerator while the dough finishes rising.
8. Punch down the risen dough and divide into 12 even pieces (or 8 for larger sliders). Shape into tight balls and place on a parchment-lined sheet pan, spaced apart.
9. Cover and allow buns to proof until puffy, about 20–30 minutes. Meanwhile, preheat oven to 375°F (190°C).
10. Whisk an egg with heavy cream for the egg wash. Gently brush over the tops of the buns.
11. Bake buns until deeply golden and hollow-sounding when tapped on the bottom. Cool completely on a rack.
12. Meanwhile, combine flour, cornstarch, chili powder, cayenne, hot honey seasoning, garlic powder, paprika, onion powder, black pepper, and chicken bouillon in a large bowl for the chicken coating.
13. Add a tablespoon or two of the chicken marinade to the coating and rub together with fingers to form coarse, craggy pieces.
14. Dredge marinated chicken in the coating, pressing firmly. Set aside on a rack and allow the coating to hydrate for 5–10 minutes.
15. Heat oil in a large, heavy-bottomed pot to 350°F (175°C). Fry chicken in batches, flipping occasionally, until golden brown and internal temperature reaches 165°F.
16. Transfer fried chicken to a wire rack to drain excess oil and remain crisp.
17. Prepare hot honey: In a small saucepan, combine honey, butter, brown sugar, hot sauce, garlic powder, chili powder, and salt. Warm gently, stirring, until smooth and slightly thickened.
18. Brush hot honey generously over each piece of fried chicken while still warm.
19. For garlic butter, melt butter in a small saucepan. Add minced garlic and chopped parsley, then gently brush over the tops of the cooled buns.
20. To assemble, split buns and spread ranch sauce on the bottom half. Add a piece of hot honey chicken, top with pickles or slaw if desired, and finish with the top bun brushed in garlic butter.