Honey BBQ Chicken Sliders

Ingredients

• 2 lb boneless chicken thighs (salt brined overnight)
• 1 cup all-purpose flour (for wet batter)
• 0.33 cup corn starch (for wet batter)
• 0.25 cup egg whites (for wet batter)
• 10 oz sparkling water (8-12 oz depending on desired consistency)
• 3 cup all-purpose flour (for dry batter)
• 1 cup corn starch (for dry batter)
• 1 tsp baking powder
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp paprika
• 0.5 tsp black pepper
• 1 cup ketchup (for sauce)
• 0.25 cup Worcestershire sauce (for sauce)
• 2 tbsp apple cider vinegar (for sauce)
• 2 tbsp chipotle hot sauce (for sauce)
• 0.25 cup honey (for sauce)
• 3 tbsp butter (for sauce)
• 1 cup mayonnaise (for spicy mayo)
• 0.25 cup hot sauce (for spicy mayo)
• 1 tsp paprika (for spicy mayo)
• 0.5 tsp chili powder (for spicy mayo)
• 2 tbsp honey (for spicy mayo)
• salt (to taste for spicy mayo)
• 10 brioche slider buns (or as many as chicken pieces)
• pickles (sliced for assembly)

Steps

1. 1

   Brine the chicken: Season the 2 lbs of boneless chicken thighs with salt and let them brine in the refrigerator overnight to ensure they are seasoned and juicy.

2. 2

   Prepare the Honey BBQ Sauce: In a small saucepan over medium heat, combine 1 cup ketchup, 1/4 cup Worcestershire sauce, 2 tbsp apple cider vinegar, 2 tbsp chipotle hot sauce, 1/4 cup honey, and 3 tbsp butter. Bring to a light simmer, stirring occasionally, until the butter is melted and the sauce has slightly thickened. Set aside.

3. 3

   Prepare the Spicy Mayo: In a medium bowl, whisk together 1 cup mayo, 1/4 cup hot sauce, 1 tsp paprika, 1/2 tsp chili powder, and 2 tbsp honey. Season with salt to taste. Cover and refrigerate until ready to assemble.

4. 4

   Prepare the Wet Batter: In a shallow bowl, whisk together 1 cup flour, 1/3 cup corn starch, and 1/4 cup egg whites. Gradually whisk in 8-12 oz of sparkling water until a smooth batter forms (it should be roughly the consistency of heavy cream).

5. 5

   Prepare the Dry Batter: In a separate large bowl or tray, whisk together 3 cups flour, 1 cup corn starch, 1 tsp baking powder, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp paprika, and 1/2 tsp black pepper.

6. 6

   Heat frying oil in a deep pot or deep fryer to 350°F (175°C).

7. 7

   Coat the chicken: Take a piece of brined chicken, dip it thoroughly into the wet batter, then transfer it to the dry batter. Press the dry mixture firmly onto the chicken to ensure a thick, craggy coating. Repeat for all pieces.

8. 8

   Fry the chicken: Carefully lower the chicken pieces into the hot oil. Fry in batches for 6-8 minutes, or until the exterior is deep golden brown and crispy and the internal temperature reaches 165°F (74°C). Drain on a wire rack and season with a pinch of salt immediately.

9. 9

   Glaze the chicken: While the chicken is still hot, toss the pieces in the prepared Honey BBQ sauce until fully coated.

10. 10

    Assemble the sliders: Slice the brioche buns and toast them lightly. Spread a generous amount of spicy mayo on the bottom bun, add a layer of pickles, place a piece of glazed chicken on top, and finish with the top bun.

Notes

The salt for the chicken comes primarily from the overnight brine; do not over-salt the batters. Using sparkling water in the wet batter creates a lighter, airier crust due to the carbonation.

Nutrition per serving

• main
• sandwich
• fried chicken
• sliders
• comfort food
• game day