Honey Buffalo Chicken Sliders
Honey Buffalo Chicken Sliders
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, about 4-5 pieces, sliced in half
- 1 tablespoon Nature Seasoning, or to taste
- 1 teaspoon ground mustard
- 1 Sazon seasoning packet
- 2 tablespoons hot sauce
- 1/2 cup pickle juice
- 1 cup buttermilk
- 1 egg
For the Honey Buffalo Sauce
- 1 1/2 tablespoons Kerrygold Pure Irish Butter
- 1/2 teaspoon Bayou City Lemon Pepper Seasoning, or to taste
- 1/2 lemon, juiced
- 1/4 cup Gunter's Pure Honey Clover
- 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
For the Dry Dredge
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon Nature Seasoning, or to taste
- 1 teaspoon ground mustard
- 1 Sazon seasoning packet
- 1 tablespoon Cajun seasoning, or to taste
- 1/2 teaspoon smoked paprika
For Assembly
- 4 cups cooking oil, for deep frying, or as needed
- 9 King's Hawaiian Slider Rolls, or 1 package
- 1 tablespoon butter, for toasting buns
- 1/2 cup ranch dressing
- 1/2 cup pickle slices
Instructions
- 1
Prepare the chicken marinade: Slice each chicken thigh in half. In a large mixing bowl, combine the sliced chicken with Nature Seasoning, ground mustard, Sazon seasoning packet, hot sauce, pickle juice, buttermilk, and the egg. Mix thoroughly with your hands until all chicken pieces are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator.
⏱️ 5 min
- 2
Prepare the honey buffalo sauce: In a small saucepan, melt the Kerrygold Pure Irish Butter over low heat. Add the Bayou City Lemon Pepper Seasoning, fresh lemon juice, honey, and Frank's RedHot Original Cayenne Pepper Sauce. Stir to combine. Cover the saucepan and let the sauce simmer gently over low heat to reduce slightly and meld flavors.
⏱️ 10 min
- 3
Set up the deep fryer: Fill your deep fryer with cooking oil to the recommended level. Preheat the oil to 350°F.
⏱️ 5 min•🌡️ 350
- 4
Prepare the dry dredge: In a shallow tray or dish, combine the all-purpose flour, cornstarch, Nature Seasoning, ground mustard, Sazon seasoning packet, Cajun seasoning, and smoked paprika. Mix all ingredients thoroughly with a spoon until well combined.
⏱️ 5 min
- 5
Prepare the slider buns: Carefully separate the King's Hawaiian Slider Rolls into top and bottom halves. Heat a large skillet over medium heat. Add butter to the skillet and spread it around. Place the top halves of the buns face down in the buttered skillet and toast until lightly golden brown. Remove and set aside. Repeat with the bottom halves of the buns until lightly golden brown. Set aside.
⏱️ 10 min
- 6
Fry the chicken: Remove the marinated chicken from the refrigerator. Take each piece of chicken from the wet marinade and dredge it thoroughly in the dry dredge mixture, ensuring it is fully coated. Gently place the breaded chicken pieces into the preheated deep fryer. Fry in batches, if necessary, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F). Remove the fried chicken and place it on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 350
- 7
Assemble the sliders: Spread a generous amount of ranch dressing on the inside of both the top and bottom halves of each toasted bun. Place a few pickle slices on the bottom bun, on top of the ranch. Take a hot piece of fried chicken and fully dip it into the warm honey buffalo sauce, ensuring it is completely coated. Place the sauced chicken onto the bottom bun (on top of the pickles and ranch). Place the top bun onto the chicken to complete the slider. Repeat for all remaining sliders.
⏱️ 10 min
- 8
Serve the Honey Buffalo Chicken Sliders immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Honey Buffalo Chicken Sliders
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, about 4-5 pieces, sliced in half
- 1 tablespoon Nature Seasoning, or to taste
- 1 teaspoon ground mustard
- 1 Sazon seasoning packet
- 2 tablespoons hot sauce
- 1/2 cup pickle juice
- 1 cup buttermilk
- 1 egg
For the Honey Buffalo Sauce
- 1 1/2 tablespoons Kerrygold Pure Irish Butter
- 1/2 teaspoon Bayou City Lemon Pepper Seasoning, or to taste
- 1/2 lemon, juiced
- 1/4 cup Gunter's Pure Honey Clover
- 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce
For the Dry Dredge
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon Nature Seasoning, or to taste
- 1 teaspoon ground mustard
- 1 Sazon seasoning packet
- 1 tablespoon Cajun seasoning, or to taste
- 1/2 teaspoon smoked paprika
For Assembly
- 4 cups cooking oil, for deep frying, or as needed
- 9 King's Hawaiian Slider Rolls, or 1 package
- 1 tablespoon butter, for toasting buns
- 1/2 cup ranch dressing
- 1/2 cup pickle slices
Instructions
- 1
Prepare the chicken marinade: Slice each chicken thigh in half. In a large mixing bowl, combine the sliced chicken with Nature Seasoning, ground mustard, Sazon seasoning packet, hot sauce, pickle juice, buttermilk, and the egg. Mix thoroughly with your hands until all chicken pieces are well coated. Cover the bowl and let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator.
⏱️ 5 min - 2
Prepare the honey buffalo sauce: In a small saucepan, melt the Kerrygold Pure Irish Butter over low heat. Add the Bayou City Lemon Pepper Seasoning, fresh lemon juice, honey, and Frank's RedHot Original Cayenne Pepper Sauce. Stir to combine. Cover the saucepan and let the sauce simmer gently over low heat to reduce slightly and meld flavors.
⏱️ 10 min - 3
Set up the deep fryer: Fill your deep fryer with cooking oil to the recommended level. Preheat the oil to 350°F.
⏱️ 5 min•🌡️ 350 - 4
Prepare the dry dredge: In a shallow tray or dish, combine the all-purpose flour, cornstarch, Nature Seasoning, ground mustard, Sazon seasoning packet, Cajun seasoning, and smoked paprika. Mix all ingredients thoroughly with a spoon until well combined.
⏱️ 5 min - 5
Prepare the slider buns: Carefully separate the King's Hawaiian Slider Rolls into top and bottom halves. Heat a large skillet over medium heat. Add butter to the skillet and spread it around. Place the top halves of the buns face down in the buttered skillet and toast until lightly golden brown. Remove and set aside. Repeat with the bottom halves of the buns until lightly golden brown. Set aside.
⏱️ 10 min - 6
Fry the chicken: Remove the marinated chicken from the refrigerator. Take each piece of chicken from the wet marinade and dredge it thoroughly in the dry dredge mixture, ensuring it is fully coated. Gently place the breaded chicken pieces into the preheated deep fryer. Fry in batches, if necessary, until the chicken is golden brown, crispy, and cooked through (internal temperature of 165°F). Remove the fried chicken and place it on a wire rack to drain excess oil.
⏱️ 15 min•🌡️ 350 - 7
Assemble the sliders: Spread a generous amount of ranch dressing on the inside of both the top and bottom halves of each toasted bun. Place a few pickle slices on the bottom bun, on top of the ranch. Take a hot piece of fried chicken and fully dip it into the warm honey buffalo sauce, ensuring it is completely coated. Place the sauced chicken onto the bottom bun (on top of the pickles and ranch). Place the top bun onto the chicken to complete the slider. Repeat for all remaining sliders.
⏱️ 10 min - 8
Serve the Honey Buffalo Chicken Sliders immediately and enjoy!