Hot Honey Chicken Sliders

118Min

6Servings

520Cal

MediumLevel

#sliders#fried chicken#hot honey#comfort food#sandwich

Equipment

mixing bowl

deep pot

small pan

oven

stove

tongs

spatula

pastry brush

measuring spoons

wire cooling rack

baking sheet

cooking thermometer

grater

serving plate

Ingredients

Chicken Marinade

boneless skinless chicken thighs (raw)

680 g

buttermilk (cold)

240 ml

salt

2.5 g

black pepper

2.5 g

chicken bouillon powder

5 g

cayenne

5 g

garlic powder

5 g

onion powder

5 g

paprika

5 g

pickle juice

30 ml

hot sauce

15 ml

egg

1 piece

msg

2.5 g

Dredge

all-purpose flour

180 g

cornstarch

60 g

baking powder

5 g

salt

5 g

black pepper

5 g

chicken bouillon powder

5 g

garlic powder

5 g

onion powder

5 g

paprika

5 g

Hot Honey Glaze

unsalted butter

56 g

honey

170 g

hot sauce

60 ml

garlic powder

2.5 g

paprika

2.5 g

smoked paprika

2.5 g

cayenne

5 g

salt

2.5 g

Buttermilk Ranch

mayo

120 g

sour cream

120 g

buttermilk

120 ml

garlic clove (grated)

1 piece

ranch seasoning

30 g

fresh dill (finely minced)

5 g

fresh parsley (finely minced)

5 g

salt

2.5 g

black pepper

2.5 g

Sliders Assembly

brioche slider buns

6 piece

dill pickles (sliced)

6 piece

butter

56 g

garlic cloves (grated)

2 piece

parsley (minced)

5 g

Instructions

Marinate the chicken

Combine all marinade ingredients and coat chicken thighs thoroughly. Let marinate for at least 1 hour or overnight.

60 mintimer 60 min

Marinating overnight gives the best flavor penetration

Prepare the dredge mixture

Mix all-purpose flour, cornstarch, baking powder, and all seasonings in a large bowl.

5 min

The cornstarch helps create extra crispy coating

Heat the oil

Heat oil in a large pot or deep fryer to 175°C (350°F).

10 minMedium-high heat

Test oil temperature with a small piece of coating - it should sizzle immediately

Double dredge and fry chicken

Remove chicken from marinade, coat in flour mixture, dip back in marinade, then coat again in flour. Fry in batches for 5-7 minutes until internal temperature reaches 74°C (165°F).

15 minMedium-high heattimer 7 min

Don't overcrowd the pot - fry in batches for even cooking

Prepare garlic butter

Mix softened butter with grated garlic and minced parsley.

5 min

Toast the buns

Brush garlic butter on inner halves of brioche buns and toast in oven at 175°C for 8-10 minutes.

10 min175°Ctimer 10 min

Make hot honey glaze

Combine all glaze ingredients in a small pan and simmer for 2-3 minutes until slightly thickened.

5 minLow heattimer 3 min

Glaze the chicken

Brush hot honey glaze onto fried chicken pieces or toss in a bowl to coat evenly.

3 min

Assemble the sliders

Layer toasted bun bottom with ranch dressing, glazed chicken, dill pickles, and top bun. Brush remaining garlic butter on top.

5 min

Original recipe

InstagramRecipe by @ashieeeats

Storage

Fridge: 2 days

Reheat: Oven 175°C for 8-10 minutes

Best enjoyed fresh. Chicken can be reheated in oven to maintain crispiness. Ranch keeps 3-4 days refrigerated.

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