Hot Honey Chicken Sliders

Key Ingredients

Chicken – you can use chicken tenderloins or breasts, pounded thin and cut into 4″ pieces.

Dry Flour Mixture – flour, paprika, onion powder, garlic powder.

Wet Batter – buttermilk, egg, pickle juice, flour, garlic powder, and paprika.

Oil – we’ll use a neutral oil like canola or vegetable oil for frying.

Hot Honey Sauce – a sweet and spicy combination of honey, ketchup, hot sauce, apple cider vinegar, and red pepper flakes. We’ll also use a corn starch slurry for thickening.

Garlic Butter – melted butter combined with minced garlic and parsley.

Brioche Slider Buns – or use King’s Hawaiian sliders. I found brioche buns at Whole Foods in the bakery section.

Pickles – sweet heat pickles pair so well with the sweet and spicy flavor, but you can also use dill if you prefer.

Ranch – our favorite sauce for dipping these hot honey sliders into.

Here’s how to make these hot honey chicken sliders step-by-step, with a few simple techniques that make all the difference.

Prep the Batter

Start by whisking together your seasoned flour mixture in a shallow dish.

In a separate bowl, combine the wet batter ingredients until smooth. The batter should be thick enough to cling to the chicken but still pourable.

Add the chicken directly into the wet batter and let it marinate. As it sits, the coating will soak into the chicken, helping it stay juicy and flavorful once fried.

Toast the Slider Buns

While the oil heats, prepare the buns.

Brush the inside with melted butter and broil until lightly golden. The edges should take on a slight crisp while the center stays soft.

Flip the top buns, brush with garlic parsley butter, and broil again briefly until fragrant and just toasted.

Fry Until Golden

Carefully drop the chicken into the hot oil in batches.

As it fries, the coating will puff slightly and turn a deep golden brown. Flip as needed so both sides cook evenly.

When it’s done, the outside should look crispy and textured, and the chicken should be cooked through. Transfer to a rack so excess oil can drip off and the coating stays crisp.

Make the Hot Honey & Coat

In a small saucepan, combine the hot honey sauce ingredients and bring to a gentle simmer.

As it heats, the sauce will become glossy and slightly thickened. Taste and adjust to your liking depending on how sweet, tangy, or spicy you want it. While the chicken is still warm, brush or toss it in the hot honey sauce.

The sauce should lightly coat each piece, clinging to the crispy edges without making them soggy.

Assemble the Sliders

Layer the hot honey chicken onto the toasted buns and top with pickles.

As everything comes together, the warmth of the chicken softens the buns slightly while the crispy coating still holds its texture. Serve immediately with ranch on the side for dipping.