Hot Honey Chicken Sliders

131Min

6Servings

520Cal

MediumLevel

halal

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

Equipment

mixing bowl

heavy pot

stove

oven

cooking thermometer

tongs

wire cooling rack

baking sheet

whisk

measuring cup

measuring spoon

grater

pastry brush

serving plate

knife

Ingredients

Chicken Marinade

boneless skinless chicken thighs (raw)

680 g

buttermilk (cold)

240 ml

salt

2.5 g

black pepper

1 g

chicken bouillon powder

5 g

cayenne pepper

2 g

garlic powder

3 g

onion powder

3 g

paprika

2 g

pickle juice

30 ml

hot sauce

15 ml

egg (large)

1 piece

monosodium glutamate

1.5 g

Dredge

all-purpose flour

180 g

cornstarch

60 g

baking powder

5 g

salt

5 g

black pepper

2 g

chicken bouillon powder

5 g

garlic powder

3 g

onion powder

3 g

paprika

2 g

Hot Honey Glaze

unsalted butter

56 g

honey

170 g

hot sauce

60 ml

garlic powder

1.5 g

paprika

1.5 g

smoked paprika

1.5 g

cayenne pepper

2 g

salt

2 g

Buttermilk Ranch

mayonnaise

115 g

sour cream

120 g

buttermilk

120 ml

garlic (grated)

3 g

ranch seasoning

20 g

fresh dill (minced)

5 g

fresh parsley (minced)

5 g

salt

2 g

black pepper

1 g

Assembly

brioche slider buns

6 piece

dill pickles (sliced)

6 slice

unsalted butter

56 g

garlic (grated)

6 g

fresh parsley (minced)

5 g

Instructions

Marinate the chicken

Combine all marinade ingredients and coat the chicken thighs thoroughly. Refrigerate for at least 1 hour or up to overnight for maximum flavor.

60 mintimer 60 min

For best results, marinate overnight in the refrigerator

Prepare the dredge mixture

Mix all dredge ingredients in a large bowl until well combined.

5 min

Heat the frying oil

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

10 minMedium-high heattimer 10 min

Use a thermometer to ensure accurate oil temperature

Double dredge the chicken

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

10 min

Work quickly to prevent coating from becoming soggy

Fry the chicken

Fry chicken in batches at 175°C for 5-7 minutes until golden brown and 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 for brushing the buns.

3 min

Toast the slider buns

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

10 min175°Ctimer 9 min

Make the hot honey glaze

Combine all hot honey ingredients in a small saucepan and simmer gently for 2-3 minutes until well combined and slightly thickened.

5 minLow heattimer 3 min

Adjust cayenne to taste for desired heat level

Glaze the fried chicken

Brush or toss the hot fried chicken with the prepared hot honey glaze while still warm.

3 min

Work quickly while chicken is still hot for best sauce adhesion

Prepare the buttermilk ranch

Mix all ranch ingredients in a bowl until smooth and well combined. Season to taste.

5 min

Assemble the sliders

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

5 min

Serve immediately while chicken is still hot and crispy

Original recipe

InstagramRecipe by @ashieeeats

Storage

Fridge: 2 days

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

Best enjoyed fresh. Chicken can be reheated but won't be as crispy. Store components separately if making ahead.

Your kitchen, together

Try Chopa today

Save recipes, plan meals, and manage your groceries — all in one place.

Download on theApp Store Get it onGoogle Play