Hot Honey Chicken Sliders

114Min

6Servings

485Cal

MediumLevel

Kid friendly

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

Equipment

Mixing bowl

Mixing spoon

Deep pot

Stove

Cooking thermometer

Tongs

Wire cooling rack

Oven

Baking sheet

Pastry brush

Frying pan

Serving plate

Ingredients

Chicken Marinade

boneless skinless chicken thighs (raw)

680 g

buttermilk (cold)

240 ml

salt

2.5 g

black pepper

1.25 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 (large)

1 piece

Dredge

all-purpose flour

188 g

cornstarch

64 g

baking powder

4 g

salt

5 g

black pepper

2.5 g

chicken bouillon powder

5 g

garlic powder

3 g

onion powder

3 g

paprika

2.5 g

Hot Honey Glaze

unsalted butter (unsalted)

57 g

honey

170 g

hot sauce

60 ml

garlic powder

1.5 g

paprika

1.25 g

smoked paprika

1.25 g

Buttermilk Ranch

mayonnaise

110 g

sour cream

120 g

buttermilk

120 ml

garlic (grated)

3 g

ranch seasoning mix

15 g

fresh dill (minced)

5 g

fresh parsley (minced)

5 g

Slider Assembly

brioche slider buns

6 piece

dill pickles (sliced)

6 piece

unsalted butter

57 g

garlic (grated)

6 g

fresh parsley (minced)

5 g

Instructions

Marinate the chicken

Mix all marinade ingredients with chicken thighs and refrigerate for at least 1 hour or overnight for maximum flavor.

60 mintimer 60 min

Prepare dredge mixture

Combine all dredge ingredients in a large bowl and set aside.

5 min

Preheat frying oil

Heat oil in a deep pot to 175°C (350°F) for frying.

5 minMedium-high heat

Double dredge chicken

Remove chicken from marinade, let excess drip off, coat in flour mixture, return to marinade, then dredge in flour again for extra crispy coating.

10 min

Fry the chicken

Fry chicken in batches for 5-7 minutes until golden brown and internal temperature reaches 74°C (165°F). Drain on wire rack.

12 minMedium-high heattimer 6 min

Work quickly to prevent coating from getting soggy

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 175°C (350°F) for 8-10 minutes until golden.

9 min175°Ctimer 9 min

Make hot honey glaze

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

3 minLow heattimer 3 min

Glaze the chicken

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

2 min

Assemble sliders

Build each slider with toasted bun bottom, ranch dressing, glazed chicken, dill pickles, and top bun. Brush top with remaining garlic butter.

5 min

Original recipe

InstagramRecipe by @ashieeeats

Storage

Fridge: 2 days

Reheat: Microwave 1-2 minutes or oven at 175°C for 5-7 minutes

Best enjoyed fresh. Store components separately to maintain crispiness.

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