Hot Honey BBQ Chicken Sliders with Nancy’s Fresh Herb Ranch

Ingredients

• 4 lb boneless chicken thighs (Cut into slider-sized pieces if desired; source does not specify boneless or portioning.)
• 3 cup milk or buttermilk (For the marinade; reserve some marinade for the second dip.)
• 3 cup pickle juice (For the marinade.)
• 1.333 tbsp salt (Marinade seasoning; 1 tablespoon plus 1 teaspoon.)
• 1.333 tbsp garlic powder (Marinade seasoning; use the same amount in the coating.)
• 1.333 tbsp paprika (Marinade seasoning; use the same amount in the coating.)
• 1.333 tbsp ground cumin (Marinade seasoning; use the same amount in the coating.)
• 1.333 tbsp curry powder (Marinade seasoning; use the same amount in the coating.)
• 1.333 tbsp chili powder (Marinade seasoning; use the same amount in the coating.)
• 2.25 tsp black pepper (For the marinade and coating seasoning mix.)
• 4 cup all-purpose flour (Mix with the same quantities of salt, garlic powder, paprika, cumin, curry powder, chili powder, and black pepper used in the marinade.)
• neutral frying oil (For deep-frying; amount depends on the size of the pot. Use enough to safely submerge the chicken.)
• 0.75 cup BBQ sauce (For the glaze.)
• 0.5 cup honey (For the glaze.)
• 2.5 tbsp Frank’s RedHot sauce (Optional, 2–3 tablespoons, to taste.)
• water (A splash, to thin the glaze.)
• seasoning mix (A pinch, reserved from the marinade/coating seasoning blend.)
• 0.5 cup mayonnaise (For the ranch dressing.)
• 0.5 cup sour cream (For the ranch dressing.)
• 0.5 cup buttermilk (For the ranch dressing.)
• 2 tbsp fresh dill (Minced.)
• 2 tbsp fresh chives (Minced.)
• 2 tbsp scallions (Minced.)
• 0.25 tsp onion powder (For the ranch dressing.)
• 0.5 tsp garlic powder (For the ranch dressing.)
• 0.25 tsp salt (For the ranch dressing.)
• 0.125 tsp black pepper (For the ranch dressing.)
• lemon juice (To taste, for the ranch dressing.)

Steps

1. 1

   Combine the milk or buttermilk, pickle juice, salt, garlic powder, paprika, cumin, curry powder, chili powder, and black pepper in a large bowl. Add the chicken and turn to coat completely. Cover and refrigerate for at least 1 hour, or overnight for deeper seasoning. Reserve enough marinade for dipping the chicken a second time.

2. 2

   In a wide, shallow bowl, combine the flour with the same quantities of salt, garlic powder, paprika, cumin, curry powder, chili powder, and black pepper used in the marinade. This is the coating seasoning mix.

3. 3

   Remove a piece of chicken from the marinade and let the excess drip off. Dredge it thoroughly in the seasoned flour, pressing the flour onto all sides.

4. 4

   Dip the floured chicken back into the marinade, coating it lightly. Return it to the seasoned flour and dredge again, creating the extra-crispy double coating. Repeat with the remaining chicken.

5. 5

   Heat enough neutral oil for deep-frying in a heavy pot or deep fryer to 350–355°F (177–179°C). Work in batches so the oil temperature does not drop too far and the pieces do not touch.

6. 6

   Fry the coated chicken for 4–6 minutes, turning as needed, until the coating is deep golden and crisp. Check the thickest piece with an instant-read thermometer; it must reach 165°F (74°C) internally. Transfer the chicken to a wire rack or paper towels and repeat with the remaining pieces.

7. 7

   Add the BBQ sauce, honey, Frank’s RedHot, a splash of water, and a pinch of the seasoning mix to a saucepan. Heat over medium heat, stirring, until the glaze is hot, smooth, and glossy. Do not let it scorch or boil aggressively.

8. 8

   Add the fried chicken to the warm glaze and toss carefully until every piece is evenly coated.

9. 9

   In a bowl, combine the mayonnaise, sour cream, buttermilk, minced dill, minced chives, minced scallions, onion powder, garlic powder, salt, black pepper, and lemon juice. Stir until smooth and evenly mixed.

10. 10

    Cover the ranch dressing and refrigerate for 20 minutes before serving so the herbs and seasonings can infuse the dressing.

11. 11

    Serve the glazed chicken in slider buns, if using, with Nancy’s fresh herb ranch for dipping or drizzling. Slider buns are suggested by the dish title but are not listed in the source ingredients.

Notes

The source specifies chicken sliders but does not list slider buns. Serve immediately for maximum crispness. Fry in batches and maintain the oil between 350 and 355°F. Refrigerate leftovers and reheat the chicken on a rack in a hot oven or air fryer to help restore crispness.

Nutrition per serving

• main
• American
• fried
• chicken
• sliders
• spicy
• hot honey
• BBQ