Hot Honey BBQ Chicken Sliders + Homemade Ranch
Hot Honey BBQ Chicken Sliders + Homemade Ranch
Ingredients
For the Chicken and Marinade
- 4 pounds chicken thighs, cut into smaller pieces suitable for sliders
- 3 cups milk, or buttermilk
- 3 cups pickle juice
- 1 tablespoon salt
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon paprika
- 1 tablespoon cumin
- 1 teaspoon cumin
- 1 tablespoon curry powder
- 1 teaspoon curry powder
- 1 tablespoon chili powder
- 1 teaspoon chili powder
- 2 1/4 teaspoons black pepper
For the Coating
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon paprika
- 1 tablespoon cumin
- 1 teaspoon cumin
- 1 tablespoon curry powder
- 1 teaspoon curry powder
- 1 tablespoon chili powder
- 1 teaspoon chili powder
- 2 1/4 teaspoons black pepper
- as needed frying oil
For the Hot Honey BBQ Glaze
- 3/4 cup BBQ sauce
- 1/2 cup honey
- 2 tablespoons Frank's RedHot, to 3 tablespoons, optional, to taste
- a splash water, to thin
- a pinch seasoning mix, referring to the same spice blend used in the marinade/coating
For Nancy’s Fresh Herb Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tablespoons fresh dill, minced
- 2 tablespoons fresh chives, minced
- 2 tablespoons scallions, minced
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- as needed lemon juice, to taste
For Serving
- 12 Hawaiian rolls
- as needed pickle slices
Instructions
- 1
Cut the chicken thighs into smaller pieces suitable for sliders. In a large bowl or container, combine the milk (or buttermilk), pickle juice, 1 tablespoon + 1 teaspoon salt, 1 tablespoon + 1 teaspoon garlic powder, 1 tablespoon + 1 teaspoon paprika, 1 tablespoon + 1 teaspoon cumin, 1 tablespoon + 1 teaspoon curry powder, 1 tablespoon + 1 teaspoon chili powder, and 2 1/4 teaspoons black pepper. Add the chicken pieces to this marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
⏱️ 10 min
- 2
In a separate shallow bowl, prepare the dry coating by mixing the 4 cups all-purpose flour with the remaining 1 tablespoon + 1 teaspoon salt, 1 tablespoon + 1 teaspoon garlic powder, 1 tablespoon + 1 teaspoon paprika, 1 tablespoon + 1 teaspoon cumin, 1 tablespoon + 1 teaspoon curry powder, 1 tablespoon + 1 teaspoon chili powder, and 2 1/4 teaspoons black pepper.
⏱️ 5 min
- 3
Take each marinated chicken piece, dredge it thoroughly in the seasoned flour mixture, ensuring it's fully coated. Then, dip it back into the liquid marinade, allowing excess to drip off. Finally, dredge it again in the seasoned flour for an extra crispy coating. Set aside on a wire rack while you prepare the oil.
⏱️ 15 min
- 4
Heat frying oil in a deep fryer or large heavy-bottomed pot to 350-355°F. Do not overcrowd the pot; fry the chicken in batches.
⏱️ 5 min•🌡️ 350
- 5
Carefully place the double-dredged chicken pieces into the hot oil and fry for 4-6 minutes per batch, or until they are golden brown and reach an internal temperature of 165°F. Remove from the oil and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 355
- 6
While the chicken is frying or immediately after, prepare the glaze. In a small saucepan, combine the BBQ sauce, honey, Frank’s RedHot (if using), a splash of water (to thin the glaze to desired consistency), and a pinch of the seasoning mix (from the marinade/coating). Heat over medium-low heat, stirring constantly, until the mixture is glossy and well combined.
⏱️ 5 min
- 7
Once the glaze is ready, toss the hot fried chicken pieces in the hot honey BBQ glaze until they are fully coated.
⏱️ 5 min
- 8
For Nancy’s Fresh Herb Ranch Dressing, combine the mayonnaise, sour cream, buttermilk, minced fresh dill, minced fresh chives, minced scallions, onion powder, garlic powder, salt, black pepper, and lemon juice to taste in a medium bowl. Stir until all ingredients are well combined and smooth. Cover and chill the ranch dressing for at least 20 minutes before serving to allow flavors to meld.
⏱️ 5 min
- 9
Assemble the sliders by placing a piece of the hot honey BBQ chicken on a Hawaiian roll. Drizzle generously with Nancy’s Fresh Herb Ranch Dressing and add a pickle slice. Serve immediately.
⏱️ 5 min
Kitchen Tools
Hot Honey BBQ Chicken Sliders + Homemade Ranch
For the Chicken and Marinade
- 4 pounds chicken thighs, cut into smaller pieces suitable for sliders
- 3 cups milk, or buttermilk
- 3 cups pickle juice
- 1 tablespoon salt
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon paprika
- 1 tablespoon cumin
- 1 teaspoon cumin
- 1 tablespoon curry powder
- 1 teaspoon curry powder
- 1 tablespoon chili powder
- 1 teaspoon chili powder
- 2 1/4 teaspoons black pepper
For the Coating
- 4 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 1 teaspoon paprika
- 1 tablespoon cumin
- 1 teaspoon cumin
- 1 tablespoon curry powder
- 1 teaspoon curry powder
- 1 tablespoon chili powder
- 1 teaspoon chili powder
- 2 1/4 teaspoons black pepper
- as needed frying oil
For the Hot Honey BBQ Glaze
- 3/4 cup BBQ sauce
- 1/2 cup honey
- 2 tablespoons Frank's RedHot, to 3 tablespoons, optional, to taste
- a splash water, to thin
- a pinch seasoning mix, referring to the same spice blend used in the marinade/coating
For Nancy’s Fresh Herb Ranch Dressing
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 2 tablespoons fresh dill, minced
- 2 tablespoons fresh chives, minced
- 2 tablespoons scallions, minced
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- as needed lemon juice, to taste
For Serving
- 12 Hawaiian rolls
- as needed pickle slices
Instructions
- 1
Cut the chicken thighs into smaller pieces suitable for sliders. In a large bowl or container, combine the milk (or buttermilk), pickle juice, 1 tablespoon + 1 teaspoon salt, 1 tablespoon + 1 teaspoon garlic powder, 1 tablespoon + 1 teaspoon paprika, 1 tablespoon + 1 teaspoon cumin, 1 tablespoon + 1 teaspoon curry powder, 1 tablespoon + 1 teaspoon chili powder, and 2 1/4 teaspoons black pepper. Add the chicken pieces to this marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.
⏱️ 10 min - 2
In a separate shallow bowl, prepare the dry coating by mixing the 4 cups all-purpose flour with the remaining 1 tablespoon + 1 teaspoon salt, 1 tablespoon + 1 teaspoon garlic powder, 1 tablespoon + 1 teaspoon paprika, 1 tablespoon + 1 teaspoon cumin, 1 tablespoon + 1 teaspoon curry powder, 1 tablespoon + 1 teaspoon chili powder, and 2 1/4 teaspoons black pepper.
⏱️ 5 min - 3
Take each marinated chicken piece, dredge it thoroughly in the seasoned flour mixture, ensuring it's fully coated. Then, dip it back into the liquid marinade, allowing excess to drip off. Finally, dredge it again in the seasoned flour for an extra crispy coating. Set aside on a wire rack while you prepare the oil.
⏱️ 15 min - 4
Heat frying oil in a deep fryer or large heavy-bottomed pot to 350-355°F. Do not overcrowd the pot; fry the chicken in batches.
⏱️ 5 min•🌡️ 350 - 5
Carefully place the double-dredged chicken pieces into the hot oil and fry for 4-6 minutes per batch, or until they are golden brown and reach an internal temperature of 165°F. Remove from the oil and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 355 - 6
While the chicken is frying or immediately after, prepare the glaze. In a small saucepan, combine the BBQ sauce, honey, Frank’s RedHot (if using), a splash of water (to thin the glaze to desired consistency), and a pinch of the seasoning mix (from the marinade/coating). Heat over medium-low heat, stirring constantly, until the mixture is glossy and well combined.
⏱️ 5 min - 7
Once the glaze is ready, toss the hot fried chicken pieces in the hot honey BBQ glaze until they are fully coated.
⏱️ 5 min - 8
For Nancy’s Fresh Herb Ranch Dressing, combine the mayonnaise, sour cream, buttermilk, minced fresh dill, minced fresh chives, minced scallions, onion powder, garlic powder, salt, black pepper, and lemon juice to taste in a medium bowl. Stir until all ingredients are well combined and smooth. Cover and chill the ranch dressing for at least 20 minutes before serving to allow flavors to meld.
⏱️ 5 min - 9
Assemble the sliders by placing a piece of the hot honey BBQ chicken on a Hawaiian roll. Drizzle generously with Nancy’s Fresh Herb Ranch Dressing and add a pickle slice. Serve immediately.
⏱️ 5 min