Honey Chipotle Chicken Sliders
Honey Chipotle Chicken Sliders
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, cut into 1-inch thick pieces suitable for sliders
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce, of your choice
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon adobo seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Frying
- 4 cups canola oil, or enough to fill pan 1 1/2 inches deep
For the Honey Chipotle Sauce
- 1/4 cup unsalted butter
- 2 tablespoons chipotle peppers in adobo, minced, plus 1 teaspoon adobo sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup honey
- 1 clove garlic, minced
For Assembly and Garnish
- 12 large Hawaiian rolls
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the chicken breast pieces, buttermilk, hot sauce, 2 eggs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon adobo seasoning, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Mix thoroughly to ensure all chicken pieces are coated.
⏱️ 5 min
- 2
Cover the bowl and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight, to tenderize the chicken and infuse flavor.
⏱️ 120 min
- 3
While the chicken marinates, prepare the dry batter. In a separate large bowl, whisk together the all-purpose flour, cornstarch, paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt until well combined.
⏱️ 5 min
- 4
Once the chicken has marinated, set up a dredging station. Take a piece of marinated chicken, coat it thoroughly in the dry batter, then dip it back into the wet marinade, and finally coat it again in the dry batter. Press the dry batter onto the chicken to ensure a thick, even coating. Repeat this process for all chicken pieces.
⏱️ 10 min
- 5
Heat the canola oil in a large cast iron skillet or deep frying pan over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of batter should sizzle vigorously and turn golden brown within 30 seconds.
⏱️ 5 min•🌡️ 350
- 6
Carefully place the double-battered chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Use tongs to flip the chicken as needed. Remove the cooked chicken to a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350
- 7
While the chicken is frying or immediately after, prepare the honey chipotle sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced chipotle peppers in adobo (and adobo sauce) and minced garlic, and sauté for 1 minute until fragrant.
⏱️ 3 min
- 8
Stir in the Worcestershire sauce and honey. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 2-3 minutes, stirring occasionally, until the sauce is well combined and slightly thickened.
⏱️ 5 min
- 9
To assemble the sliders, slice the large Hawaiian rolls horizontally without separating them. Place the fried chicken pieces onto the bottom half of the rolls. Spoon the warm honey chipotle sauce generously over the chicken.
⏱️ 5 min
- 10
Garnish with chopped fresh parsley. Place the top halves of the rolls over the chicken and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Chipotle Chicken Sliders
For the Chicken Marinade
- 1 1/2 pounds chicken breast, cut into 1-inch thick pieces suitable for sliders
- 1 1/2 cups buttermilk
- 2 tablespoons hot sauce, of your choice
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon adobo seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For the Dry Batter
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Frying
- 4 cups canola oil, or enough to fill pan 1 1/2 inches deep
For the Honey Chipotle Sauce
- 1/4 cup unsalted butter
- 2 tablespoons chipotle peppers in adobo, minced, plus 1 teaspoon adobo sauce
- 1 tablespoon Worcestershire sauce
- 1/4 cup honey
- 1 clove garlic, minced
For Assembly and Garnish
- 12 large Hawaiian rolls
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the chicken breast pieces, buttermilk, hot sauce, 2 eggs, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon adobo seasoning, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Mix thoroughly to ensure all chicken pieces are coated.
⏱️ 5 min - 2
Cover the bowl and refrigerate the chicken to marinate for at least 2 hours, or preferably overnight, to tenderize the chicken and infuse flavor.
⏱️ 120 min - 3
While the chicken marinates, prepare the dry batter. In a separate large bowl, whisk together the all-purpose flour, cornstarch, paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt until well combined.
⏱️ 5 min - 4
Once the chicken has marinated, set up a dredging station. Take a piece of marinated chicken, coat it thoroughly in the dry batter, then dip it back into the wet marinade, and finally coat it again in the dry batter. Press the dry batter onto the chicken to ensure a thick, even coating. Repeat this process for all chicken pieces.
⏱️ 10 min - 5
Heat the canola oil in a large cast iron skillet or deep frying pan over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of batter should sizzle vigorously and turn golden brown within 30 seconds.
⏱️ 5 min•🌡️ 350 - 6
Carefully place the double-battered chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Use tongs to flip the chicken as needed. Remove the cooked chicken to a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350 - 7
While the chicken is frying or immediately after, prepare the honey chipotle sauce. In a small saucepan, melt the unsalted butter over medium heat. Add the minced chipotle peppers in adobo (and adobo sauce) and minced garlic, and sauté for 1 minute until fragrant.
⏱️ 3 min - 8
Stir in the Worcestershire sauce and honey. Bring the sauce to a gentle simmer, then reduce heat to low and cook for 2-3 minutes, stirring occasionally, until the sauce is well combined and slightly thickened.
⏱️ 5 min - 9
To assemble the sliders, slice the large Hawaiian rolls horizontally without separating them. Place the fried chicken pieces onto the bottom half of the rolls. Spoon the warm honey chipotle sauce generously over the chicken.
⏱️ 5 min - 10
Garnish with chopped fresh parsley. Place the top halves of the rolls over the chicken and serve immediately.
⏱️ 2 min