Hot Honey Chicken Sliders

Hot honey chicken sliders with crispy fried chicken, hot honey glaze, and ranch dressing.

By @iramsfoodstory

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 cups buttermilk
• 0.25 cup hot sauce
• 2 tbsp pickle juice or vinegar
• 1 to taste salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika powder
• 2 lb boneless chicken breast
• 2 cups all-purpose flour
• 0.33 cup corn starch
• 2 tsp baking powder
• 1 to taste salt
• 1 tbsp garlic powder
• 1 tbsp smoked paprika powder
• 1 tsp black pepper powder
• 1 for frying oil
• 0.25 cup butter
• 1 tsp cayenne pepper
• 1 tbsp smoked paprika powder
• 1 tsp garlic powder
• 0.25 cup honey
• 1 to taste salt
• 0.5 cup mayonnaise
• 0.5 cup buttermilk
• 0.5 tsp dried dill
• 1 to taste salt
• 0.5 tsp black pepper
• 1 tbsp garlic powder
• 0.5 tsp onion powder
• 1 tsp dried parsley
• 1 squeeze lemon juice
• 12 slider buns
• 4 tbsp butter
• 0.5 cup dill pickles

Instructions

1. In a large bowl, whisk together 1 1/2 cups buttermilk, 1/4 cup hot sauce, 2 tbsp pickle juice or vinegar, salt to taste, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp smoked paprika powder.
2. Add 2 lb boneless chicken breast, sliced in half lengthwise and cut into big pieces, to the wet batter. Ensure each piece is fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
3. In a separate bowl, whisk together 2 cups all-purpose flour, 1/3 cup corn starch, 2 tsp baking powder, salt to taste, 1 tbsp garlic powder, 1 tbsp smoked paprika powder, and 1 tsp black pepper powder until evenly combined.
4. Remove chicken from the marinade and shake off excess. Dredge in dry batter, dip back into wet batter, and dredge again in dry batter pressing firmly to create craggy edges.
5. Rest the coated chicken for 10 minutes on a wire rack before frying.
6. Heat oil to 350°F. Fry the chicken in batches for 6-8 minutes, flipping the sides in between. Cook until the internal temperature reaches 165°F and the chicken is deeply golden.
7. In a small saucepan over low heat, melt 1/4 cup butter. Remove from heat and stir in 1 tsp cayenne pepper, 1 tbsp smoked paprika powder, 1 tsp garlic powder, 1/4 cup honey, and salt to taste. Simmer gently for 1–2 minutes.
8. Brush or toss fried chicken generously in the hot honey glaze.
9. Whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, 1/2 tsp dried dill, salt to taste, 1/2 tsp black pepper, 1 tbsp garlic powder, 1/2 tsp onion powder, 1 tsp dried parsley, and a squeeze of lemon juice until smooth.
10. Preheat the oven to 400°F. Cut open the 12 slider buns and brush the inside with 4 tbsp melted butter. Bake for 5-7 minutes until the bread is lightly toasted.
11. Assemble the slider buns with the fried chicken, dill pickles, and ranch dressing. Serve warm.