Hot Honey Chicken Sliders

133Min

6Servings

680Cal

MediumLevel

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

Equipment

mixing bowl

heavy pot

saucepan

stove

oven

baking sheet

tongs

mixing spoon

wire rack/plate

pastry brush

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 pepper

5 g

garlic powder

5 g

onion powder

5 g

paprika

5 g

pickle juice

30 ml

hot sauce

15 ml

egg (large)

1 piece

monosodium glutamate

2.5 g

Dredge

all-purpose flour

190 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

57 g

honey

120 ml

hot sauce

60 ml

garlic powder

2.5 g

paprika

2.5 g

smoked paprika

2.5 g

cayenne pepper

2.5 g

salt

2.5 g

Buttermilk Ranch

mayonnaise

110 g

sour cream

120 g

buttermilk

120 ml

garlic (grated)

1 clove

ranch seasoning mix

30 g

fresh dill (finely minced)

10 g

fresh parsley (finely minced)

10 g

salt

2.5 g

black pepper

2.5 g

Assembly

brioche slider buns

6 piece

dill pickles

6 slice

unsalted butter

57 g

garlic (grated)

2 clove

fresh parsley (minced)

10 g

Instructions

Marinate the Chicken

Combine all marinade ingredients with chicken thighs and refrigerate for at least 1 hour.

60 mintimer 60 min

Marinating overnight will yield the most flavorful and tender chicken

Prepare Dredge Mixture

Mix flour, cornstarch, baking powder, and seasonings for the double dredge coating.

5 min

Heat Frying Oil

Heat oil in a heavy pot to 175°C for frying the chicken.

10 minMedium-high heat

Double Dredge Chicken

Coat chicken in flour mixture, return to marinade, then dredge again for extra crispy coating.

10 min

Work quickly to prevent the coating from becoming soggy

Fry the Chicken

Fry chicken in batches until golden and internal temperature reaches 74°C, about 5-7 minutes per batch.

15 minMedium-high heattimer 6 min

Do not overcrowd the pot to maintain oil temperature

Prepare Garlic Butter

Mix softened butter with grated garlic and minced parsley for brushing on buns.

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 9 min

Make Hot Honey Glaze

Combine butter, honey, hot sauce, and spices in a small pan and simmer for 2-3 minutes.

5 minLow heattimer 3 min

Glaze the Chicken

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

3 min

Prepare Ranch Dressing

Mix mayo, sour cream, buttermilk, garlic, ranch seasoning, herbs, salt and pepper until smooth.

5 min

Assemble the Sliders

Layer toasted bun with ranch, glazed chicken, pickles, and top bun. Brush top with garlic butter.

5 min

Original recipe

InstagramRecipe by @ashieeeats

Storage

Fridge: 2 days

Reheat: Oven 175°C for 8-10 minutes to re-crisp

Best enjoyed fresh. Chicken can be reheated in oven to restore crispiness.

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