Honey BBQ Chicken Sliders
Honey BBQ Chicken Sliders
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 cups buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
For the Breading
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
For Frying
- 4 cups vegetable oil, for deep frying
For the Honey BBQ Sauce
- 1/4 cup unsalted butter
- 1 cup BBQ sauce, your favorite brand
- 1/2 cup honey
For Assembly and Garnish
- 12 slider buns
- 2 tablespoons unsalted butter, melted
- 1/2 cup mayonnaise, or ranch dressing
- 1/2 cup dill pickle slices
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the cut chicken thighs, buttermilk, egg, hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Stir well to ensure all chicken pieces are coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 30 min
- 2
Prepare the breading: In a separate shallow dish or bowl, whisk together the all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, and 1/2 teaspoon chili powder until well combined.
⏱️ 5 min
- 3
Make the honey BBQ sauce: In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Add the BBQ sauce and honey. Stir continuously until the sauce is smooth, heated through, and just begins to bubble. Reduce heat to low and keep warm.
⏱️ 10 min
- 4
Dredge and fry the chicken: Heat 4 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Working in batches, remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour, pressing to ensure a thick, even coating. Carefully place breaded chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove fried chicken with tongs and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 20 min•🌡️ 350
- 5
Coat the chicken: Once all chicken is fried, transfer the pieces to a large bowl. Pour the warm honey BBQ sauce over the chicken and toss gently until each piece is thoroughly coated.
⏱️ 5 min
- 6
Prepare the slider buns: Slice the slider buns in half horizontally. Brush the cut sides of the buns with 2 tablespoons of melted unsalted butter. Toast the buns cut-side down in a dry skillet over medium heat for 1-2 minutes, or until lightly golden. Alternatively, you can toast them under a broiler.
⏱️ 5 min
- 7
Assemble the sliders: Spread a generous layer of mayonnaise on the bottom half of each toasted slider bun. Place a piece of the honey BBQ-coated chicken on top of the mayonnaise. Add several dill pickle slices over the chicken. Top with the other half of the bun. Garnish the assembled sliders with chopped fresh parsley. Serve immediately, with extra mayonnaise or ranch for dipping if desired.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Honey BBQ Chicken Sliders
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 1/2 cups buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
For the Breading
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
For Frying
- 4 cups vegetable oil, for deep frying
For the Honey BBQ Sauce
- 1/4 cup unsalted butter
- 1 cup BBQ sauce, your favorite brand
- 1/2 cup honey
For Assembly and Garnish
- 12 slider buns
- 2 tablespoons unsalted butter, melted
- 1/2 cup mayonnaise, or ranch dressing
- 1/2 cup dill pickle slices
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the cut chicken thighs, buttermilk, egg, hot sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika. Stir well to ensure all chicken pieces are coated. Cover and refrigerate to marinate for at least 30 minutes, or up to 4 hours for best flavor.
⏱️ 30 min - 2
Prepare the breading: In a separate shallow dish or bowl, whisk together the all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon cayenne pepper, and 1/2 teaspoon chili powder until well combined.
⏱️ 5 min - 3
Make the honey BBQ sauce: In a small saucepan over medium heat, melt 1/4 cup unsalted butter. Add the BBQ sauce and honey. Stir continuously until the sauce is smooth, heated through, and just begins to bubble. Reduce heat to low and keep warm.
⏱️ 10 min - 4
Dredge and fry the chicken: Heat 4 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F. Working in batches, remove chicken pieces from the marinade, allowing excess liquid to drip off. Dredge each piece thoroughly in the seasoned flour, pressing to ensure a thick, even coating. Carefully place breaded chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove fried chicken with tongs and place on a wire rack set over a baking sheet to drain excess oil.
⏱️ 20 min•🌡️ 350 - 5
Coat the chicken: Once all chicken is fried, transfer the pieces to a large bowl. Pour the warm honey BBQ sauce over the chicken and toss gently until each piece is thoroughly coated.
⏱️ 5 min - 6
Prepare the slider buns: Slice the slider buns in half horizontally. Brush the cut sides of the buns with 2 tablespoons of melted unsalted butter. Toast the buns cut-side down in a dry skillet over medium heat for 1-2 minutes, or until lightly golden. Alternatively, you can toast them under a broiler.
⏱️ 5 min - 7
Assemble the sliders: Spread a generous layer of mayonnaise on the bottom half of each toasted slider bun. Place a piece of the honey BBQ-coated chicken on top of the mayonnaise. Add several dill pickle slices over the chicken. Top with the other half of the bun. Garnish the assembled sliders with chopped fresh parsley. Serve immediately, with extra mayonnaise or ranch for dipping if desired.
⏱️ 10 min