Hot Honey Chicken Sliders

124Min

6Servings

520Cal

MediumLevel

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

Equipment

Mixing bowl

Deep pot

Stove

Oven

Cooking thermometer

Wire cooling rack

Tongs

Mixing spoon

Baking sheet

Pastry brush

Serving plate

Refrigerator

Ingredients

Chicken Marinade

boneless skinless chicken thighs (raw)

680 g

buttermilk

240 ml

salt

2.5 g

black pepper

1.5 g

chicken bouillon powder

5 g

cayenne pepper

2 g

garlic powder

3 g

onion powder

3 g

paprika

2.5 g

pickle juice

30 ml

hot sauce

15 ml

egg

1 piece

msg

2.5 g

Dredge

all-purpose flour

180 g

cornstarch

64 g

baking powder

4 g

salt

5 g

black pepper

3 g

chicken bouillon powder

5 g

garlic powder

3 g

onion powder

3 g

paprika

2.5 g

Hot Honey Glaze

unsalted butter

57 g

honey

120 ml

hot sauce

60 ml

garlic powder

1.5 g

paprika

1.3 g

smoked paprika

1.3 g

cayenne pepper

2.5 g

salt

1 g

Buttermilk Ranch

mayonnaise

120 ml

sour cream

120 ml

buttermilk

120 ml

garlic (grated)

1 clove

ranch seasoning

16 g

fresh dill (minced)

5 g

fresh parsley (minced)

5 g

salt

1 g

black pepper

1 g

Slider Assembly

brioche slider buns

6 piece

dill pickles

6 slice

butter

57 g

garlic (grated)

2 clove

parsley (minced)

5 g

Instructions

Marinate the chicken

Combine all marinade ingredients and coat the chicken thighs. Refrigerate for at least 1 hour, up to overnight.

60 mintimer 60 min

Marinating overnight will yield more flavorful chicken

Prepare the dredge mixture

Mix all dredge ingredients together in a bowl until evenly combined.

5 min

Heat the oil

Heat oil in a deep pot or fryer to 177°C (350°F).

10 minMedium-high heat

Double dredge the chicken

Remove chicken from marinade, letting excess drip off. Coat in flour mixture, return to marinade, then coat in flour again for extra crispy crust.

10 min

Work quickly so the coating doesn't become soggy before frying

Fry the chicken

Fry chicken in batches, careful not to overcrowd, for 5-7 minutes until internal temperature reaches 74°C (165°F). Drain on wire rack.

15 minMedium-high heattimer 6 min

Don't overcrowd the pot - fry in batches for best results

Prepare garlic butter

Mix softened butter with grated garlic and minced parsley.

3 min

Toast the buns

Brush garlic butter on inner halves of brioche buns and toast in oven at 177°C (350°F) for 8-10 minutes until golden.

10 min177°Ctimer 9 min

Make hot honey glaze

Combine all glaze ingredients in a small saucepan and simmer for 2-3 minutes until well combined.

3 minMedium heattimer 3 min

Coat chicken with glaze

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

3 min

Assemble the sliders

Build each slider: toasted bun bottom, ranch dressing, glazed chicken, pickles, top bun. Brush remaining garlic butter on top bun.

5 min

Serve immediately while chicken is hot and crispy

Original recipe

InstagramRecipe by @ashieeeats

Storage

Fridge: 2 days

Reheat: Oven 180°C for 8-10 minutes to restore crispiness

Best enjoyed fresh. Reheat in oven to maintain crispy coating. Ranch can be stored separately for 3-4 days.

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