Hot Honey Chicken Sliders

Ingredients

• 2 lb boneless chicken breast (Sliced in half lengthwise and cut into large, roughly bun-size 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 (Cut open for toasting)
• 0.5 cup dill pickles (Sliced)
• 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. 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. 2

   Add the chicken pieces to the wet batter, ensuring every piece is fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.

3. 3

   In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, smoked paprika, and black pepper until evenly combined.

4. 4

   Remove the chicken from the marinade and shake off the excess. Dredge each piece in the dry batter.

5. 5

   Dip each chicken piece back into the wet batter, then dredge it a second time in the dry batter, pressing firmly to create craggy edges.

6. 6

   Place the coated chicken on a wire rack and let it rest for 10 minutes before frying.

7. 7

   Heat the frying oil to 350°F (175°C).

8. 8

   Fry the chicken in batches for 6–8 minutes, flipping the pieces partway through. Cook until deeply golden and the internal temperature reaches 165°F (74°C).

9. 9

   For the glaze, melt the butter in a small saucepan over low heat, then remove the pan from the heat.

10. 10

    Stir the cayenne pepper, smoked paprika, garlic powder, honey, and salt into the melted butter. Simmer gently for 1–2 minutes.

11. 11

    Brush or toss the fried chicken generously with the hot honey glaze.

12. 12

    Whisk the mayonnaise, buttermilk, dried dill, salt, black pepper, garlic powder, onion powder, dried parsley, and lemon juice together until smooth to make the ranch dressing.

13. 13

    Preheat the oven to 400°F (200°C). Cut open the slider buns and brush the inside with the melted butter.

14. 14

    Bake the buttered buns for 5–7 minutes, until the bread is lightly toasted.

15. 15

    Assemble the toasted buns with the glazed fried chicken, sliced dill pickles, and ranch dressing. Serve warm.

Notes

The source does not specify the amount of frying oil or the quantity of ranch dressing and pickles used per slider. It states that the chicken may be marinated overnight for maximum flavor.

Nutrition per serving

• main
• sliders
• crispy chicken
• fried
• American
• hot honey
• make-ahead
• party food