Imported from Instagram

Hot Honey Chicken Sliders

Name: Hot Honey Chicken Sliders
Prep time: 35 min
Cook time: 30 min
Total time: 185 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 lb boneless chicken breast (Sliced in half lengthwise and cut into large, roughly bun-sized pieces.); 1.5 cup buttermilk (For the wet batter.); 0.25 cup hot sauce (For the wet batter.); 2 tbsp pickle juice or vinegar (For the wet batter.); salt (To taste; for the wet batter.); 1 tbsp garlic powder (For the wet batter.); 1 tbsp onion powder (For the wet batter.); 1 tbsp smoked paprika (For the wet batter.); 2 cup all-purpose flour (For the dry batter.); 0.333 cup cornstarch (For the dry batter.); 2 tsp baking powder (For the dry batter.); salt (To taste; for the dry batter.); 1 tbsp garlic powder (For the dry batter.); 1 tbsp smoked paprika (For the dry batter.); 1 tsp black pepper (For the dry batter.); 0.25 cup butter (For the hot honey glaze.); 1 tsp cayenne pepper (For the hot honey glaze.); 1 tbsp smoked paprika (For the hot honey glaze.); 1 tsp garlic powder (For the hot honey glaze.); 0.25 cup honey (For the hot honey glaze.); salt (To taste; for the hot honey glaze.); 12 slider buns (For assembly.); 0.5 cup dill pickles (Sliced; for assembly.); 4 tbsp butter (Melted, for toasting the buns.); oil (For frying the chicken.); 0.5 cup mayonnaise (For the ranch dressing.); 0.5 cup buttermilk (For the ranch dressing.); 0.5 tsp dried dill (For the ranch dressing.); salt (To taste; for the ranch dressing.); 0.5 tsp black pepper (For the ranch dressing.)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy double-dredged chicken is fried until deeply golden, coated in a buttery hot honey glaze, and served on toasted slider buns with dill pickles and homemade ranch dressing.

12 servings185 minAmerican

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Ingredients

2 lb boneless chicken breast (Sliced in half lengthwise and cut into large, roughly bun-sized pieces.)
1.5 cup buttermilk (For the wet batter.)
0.25 cup hot sauce (For the wet batter.)
2 tbsp pickle juice or vinegar (For the wet batter.)
salt (To taste; for the wet batter.)
1 tbsp garlic powder (For the wet batter.)
1 tbsp onion powder (For the wet batter.)
1 tbsp smoked paprika (For the wet batter.)
2 cup all-purpose flour (For the dry batter.)
0.333 cup cornstarch (For the dry batter.)
2 tsp baking powder (For the dry batter.)
salt (To taste; for the dry batter.)
1 tbsp garlic powder (For the dry batter.)
1 tbsp smoked paprika (For the dry batter.)
1 tsp black pepper (For the dry batter.)
0.25 cup butter (For the hot honey glaze.)
1 tsp cayenne pepper (For the hot honey glaze.)
1 tbsp smoked paprika (For the hot honey glaze.)
1 tsp garlic powder (For the hot honey glaze.)
0.25 cup honey (For the hot honey glaze.)
salt (To taste; for the hot honey glaze.)
12 slider buns (For assembly.)
0.5 cup dill pickles (Sliced; for assembly.)
4 tbsp butter (Melted, for toasting the buns.)
oil (For frying the chicken.)
0.5 cup mayonnaise (For the ranch dressing.)
0.5 cup buttermilk (For the ranch dressing.)
0.5 tsp dried dill (For the ranch dressing.)
salt (To taste; for the ranch dressing.)
0.5 tsp black pepper (For the ranch dressing.)
1 tbsp garlic powder (For the ranch dressing.)
0.5 tsp onion powder (For the ranch dressing.)
1 tsp dried parsley (For the ranch dressing.)
lemon juice (A squeeze, for the ranch dressing.)

Steps

1
In a large bowl, whisk together the buttermilk, hot sauce, pickle juice or vinegar, salt, garlic powder, onion powder, and smoked paprika for the wet batter.
2
Add the prepared chicken pieces to the wet batter, ensuring every piece is fully submerged. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3
In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper until evenly combined.
4
Remove the chicken from the marinade and shake off the excess wet batter.
5
Dredge each chicken piece in the dry batter, coating it completely.
6
Dip each piece back into the wet batter, then dredge it a second time in the dry batter. Press the dry coating firmly onto the chicken to create craggy edges.
7
Place the coated chicken on a wire rack and let it rest for 10 minutes before frying.
8
Heat the frying oil to 350°F.
9
Fry the chicken in batches for 6–8 minutes, flipping the pieces during frying. Cook until deeply golden and the internal temperature reaches 165°F.
10
While the chicken fries, place the butter for the glaze in a small saucepan over low heat and melt it.
11
Remove the saucepan from the heat. Stir in the cayenne pepper, smoked paprika, garlic powder, honey, and salt.
12
Return the glaze to gentle heat and simmer for 1–2 minutes.
13
Brush or toss the fried chicken generously with the hot honey glaze.
14
Whisk the mayonnaise, buttermilk, dried dill, salt, black pepper, garlic powder, onion powder, dried parsley, and a squeeze of lemon juice until smooth. Chill the ranch dressing for at least 15 minutes.
15
Preheat the oven to 400°F.
16
Cut open the slider buns and brush the inside surfaces with the melted butter reserved for toasting.
17
Bake the buns for 5–7 minutes, until the bread is lightly toasted.
18
Assemble the toasted buns with the hot honey chicken, sliced dill pickles, and ranch dressing. Serve warm.

Notes

The source specifies at least 2 hours of marinating, preferably overnight, and at least 15 minutes of chilling for the ranch. Frying oil quantity is not specified. The source does not specify the amount of ranch dressing or pickles to use per slider.