Honey BBQ Chicken Sliders
Honey BBQ Chicken Sliders
Ingredients
For the Chicken
- 2 pounds boneless chicken thighs, dry brined overnight (see instructions)
- as needed salt, for brining and seasoning
For the Wet Batter
- 1 cup all-purpose flour
- 1/3 cup corn starch
- 1/4 cup egg whites
- 8 fluid ounces sparkling water, cold, up to 12 fluid ounces
For the Dry Batter
- 3 cups all-purpose flour
- 1 cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
For the Honey BBQ Sauce
- 1 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons chipotle hot sauce
- 1/4 cup honey
- 3 tablespoons unsalted butter, cold
For the Spicy Mayo
- 1 cup mayonnaise
- 1/4 cup hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2 tablespoons honey
- as needed salt, to taste
For Assembly
- 12 brioche slider buns, or as many as chicken thighs
- as needed pickles, sliced
- as needed vegetable oil, for frying
Instructions
- 1
Prepare the chicken for dry brining: Pat the boneless chicken thighs thoroughly dry with paper towels. Season generously with salt on all sides. Place the chicken thighs on a wire rack set over a baking sheet and refrigerate, uncovered, overnight (at least 8 hours, up to 12 hours). This process draws out moisture and seasons the chicken from within.
⏱️ 10 min
- 2
Make the wet batter: In a medium bowl, whisk together 1 cup all-purpose flour, 1/3 cup corn starch, and 1/4 cup egg whites. Gradually add 8 to 12 fluid ounces of cold sparkling water, whisking until the batter reaches a consistency similar to heavy cream. A few lumps are acceptable. Set aside.
⏱️ 5 min
- 3
Prepare the dry batter: In a separate large bowl, combine 3 cups all-purpose flour, 1 cup corn starch, 1 teaspoon baking powder, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min
- 4
Prepare the frying oil: Pour enough vegetable oil into a large heavy-bottomed pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 5
Batter the chicken: Working with one chicken thigh at a time, fully submerge it in the wet batter, ensuring it's completely coated. For extra crispy bits, drizzle a small amount of the wet batter into the dry batter and mix it lightly with your fingers to create small clumps. Transfer the wet-battered chicken thigh into the dry batter and toss to coat thoroughly, pressing the dry mixture onto the chicken to adhere.
⏱️ 10 min
- 6
Fry the chicken: Carefully lower the battered chicken thighs into the preheated oil, being careful not to overcrowd the pot. Fry for approximately 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165°F). Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. While still hot, sprinkle lightly with flaky salt.
⏱️ 15 min•🌡️ 350
- 7
Make the Honey BBQ Sauce: In a small saucepan, combine 1 cup ketchup, 1/4 cup Worcestershire sauce, 2 tablespoons apple cider vinegar, and 2 tablespoons chipotle hot sauce. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook for 2-3 minutes to allow the flavors to meld. Remove from heat and stir in 1/4 cup honey and 3 tablespoons cold unsalted butter until the butter is fully melted and the sauce is glossy and smooth.
⏱️ 10 min
- 8
Coat the chicken: Once all chicken is fried, toss the warm fried chicken thighs in the prepared Honey BBQ sauce until each piece is thoroughly coated.
⏱️ 5 min
- 9
Prepare the Spicy Mayo (optional): In a small bowl, combine 1 cup mayonnaise, 1/4 cup hot sauce, 1 teaspoon paprika, 1/2 teaspoon chili powder, and 2 tablespoons honey. Mix well until smooth. Taste and add salt as needed.
⏱️ 5 min
- 10
Assemble the sliders: Lightly toast the brioche slider buns. On the bottom half of each bun, spread a generous layer of spicy mayo (if using). Place a few pickle slices on top of the mayo. Top with a sauced fried chicken thigh. Place the top bun on each slider.
⏱️ 10 min
- 11
Serve immediately and enjoy your Honey BBQ Chicken Sliders!
Kitchen Tools
Nutrition Facts (per serving)
Honey BBQ Chicken Sliders
For the Chicken
- 2 pounds boneless chicken thighs, dry brined overnight (see instructions)
- as needed salt, for brining and seasoning
For the Wet Batter
- 1 cup all-purpose flour
- 1/3 cup corn starch
- 1/4 cup egg whites
- 8 fluid ounces sparkling water, cold, up to 12 fluid ounces
For the Dry Batter
- 3 cups all-purpose flour
- 1 cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
For the Honey BBQ Sauce
- 1 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons chipotle hot sauce
- 1/4 cup honey
- 3 tablespoons unsalted butter, cold
For the Spicy Mayo
- 1 cup mayonnaise
- 1/4 cup hot sauce
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2 tablespoons honey
- as needed salt, to taste
For Assembly
- 12 brioche slider buns, or as many as chicken thighs
- as needed pickles, sliced
- as needed vegetable oil, for frying
Instructions
- 1
Prepare the chicken for dry brining: Pat the boneless chicken thighs thoroughly dry with paper towels. Season generously with salt on all sides. Place the chicken thighs on a wire rack set over a baking sheet and refrigerate, uncovered, overnight (at least 8 hours, up to 12 hours). This process draws out moisture and seasons the chicken from within.
⏱️ 10 min - 2
Make the wet batter: In a medium bowl, whisk together 1 cup all-purpose flour, 1/3 cup corn starch, and 1/4 cup egg whites. Gradually add 8 to 12 fluid ounces of cold sparkling water, whisking until the batter reaches a consistency similar to heavy cream. A few lumps are acceptable. Set aside.
⏱️ 5 min - 3
Prepare the dry batter: In a separate large bowl, combine 3 cups all-purpose flour, 1 cup corn starch, 1 teaspoon baking powder, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon black pepper. Whisk well to ensure all ingredients are evenly distributed.
⏱️ 5 min - 4
Prepare the frying oil: Pour enough vegetable oil into a large heavy-bottomed pot or Dutch oven to reach a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 5
Batter the chicken: Working with one chicken thigh at a time, fully submerge it in the wet batter, ensuring it's completely coated. For extra crispy bits, drizzle a small amount of the wet batter into the dry batter and mix it lightly with your fingers to create small clumps. Transfer the wet-battered chicken thigh into the dry batter and toss to coat thoroughly, pressing the dry mixture onto the chicken to adhere.
⏱️ 10 min - 6
Fry the chicken: Carefully lower the battered chicken thighs into the preheated oil, being careful not to overcrowd the pot. Fry for approximately 5-7 minutes, flipping occasionally, until the chicken is golden brown and cooked through (internal temperature reaches 165°F). Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. While still hot, sprinkle lightly with flaky salt.
⏱️ 15 min•🌡️ 350 - 7
Make the Honey BBQ Sauce: In a small saucepan, combine 1 cup ketchup, 1/4 cup Worcestershire sauce, 2 tablespoons apple cider vinegar, and 2 tablespoons chipotle hot sauce. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook for 2-3 minutes to allow the flavors to meld. Remove from heat and stir in 1/4 cup honey and 3 tablespoons cold unsalted butter until the butter is fully melted and the sauce is glossy and smooth.
⏱️ 10 min - 8
Coat the chicken: Once all chicken is fried, toss the warm fried chicken thighs in the prepared Honey BBQ sauce until each piece is thoroughly coated.
⏱️ 5 min - 9
Prepare the Spicy Mayo (optional): In a small bowl, combine 1 cup mayonnaise, 1/4 cup hot sauce, 1 teaspoon paprika, 1/2 teaspoon chili powder, and 2 tablespoons honey. Mix well until smooth. Taste and add salt as needed.
⏱️ 5 min - 10
Assemble the sliders: Lightly toast the brioche slider buns. On the bottom half of each bun, spread a generous layer of spicy mayo (if using). Place a few pickle slices on top of the mayo. Top with a sauced fried chicken thigh. Place the top bun on each slider.
⏱️ 10 min - 11
Serve immediately and enjoy your Honey BBQ Chicken Sliders!