Hot Honey Chicken Sliders with Homemade Buns
Hot Honey Chicken Sliders with Homemade Buns
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken thighs or breasts, cut to slider size
- 1 cup buttermilk
- 1 teaspoon hot sauce, optional, for marinade
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- as needed pickle juice, or 2 tablespoons white vinegar + 2 tablespoons water + 1/2 teaspoon salt
- 1 teaspoon mustard
- 1 egg
- 1 teaspoon bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Coating
- 1 cup flour
- 1/2 cup corn starch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- as needed oil, vegetable, canola, or peanut oil
For the Hot Honey
- 1/2 cup honey
- 1-2 tablespoons hot sauce, to taste
- 1-2 tablespoons brown sugar
- 1 tablespoon lemon juice, fresh is best
- 1/2 teaspoon red pepper flakes, optional
- 1 tablespoon butter
For Assembly
- as needed slider buns, homemade or store-bought
- as needed butter, melted, for toasting buns
- as needed pickles, sliced, optional
- as needed coleslaw, optional
- as needed spicy mayo, optional
- as needed parsley, chopped, optional, for garnish
Instructions
- 1
Place the 1 lb of boneless, skinless chicken thighs or breasts, cut to slider size, into a large bowl. Pour 1 cup of buttermilk over the chicken. Add 1 egg, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of bouillon powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of chili flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the bowl. Add 1 teaspoon of mustard and enough pickle juice to cover (or a mixture of 2 tablespoons white vinegar + 2 tablespoons water + 1/2 teaspoon salt). Mix all ingredients thoroughly with tongs until the chicken is well coated. Add 1 teaspoon of hot sauce (optional) and mix again. Cover the bowl with plastic wrap and refrigerate to marinate for 30 minutes to 4 hours.
⏱️ 10 min
- 2
In a shallow bowl or baking dish, combine 1 cup of flour and 1/2 cup of corn starch. Add 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of bouillon powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of chili flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper (the same dry spices used in the marinade) to the flour mixture. Mix the coating ingredients thoroughly with a fork until well combined.
⏱️ 5 min
- 3
Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour mixture, pressing to coat thoroughly on all sides. For extra crunch, dip the chicken back into the buttermilk marinade and then dredge a second time in the seasoned flour. Place the coated chicken on a plate.
⏱️ 10 min
- 4
Heat oil (vegetable, canola, or peanut oil) in a large pan to 350°F (175°C). Carefully place the breaded chicken pieces into the hot oil using tongs, frying in batches to avoid overcrowding the pan. Fry the chicken until it is golden brown and cooked through, usually 4–6 minutes per batch. The internal temperature should reach 165°F (74°C). Remove the fried chicken from the oil using a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
⏱️ 15 min•🌡️ 350
- 5
In a small saucepan, melt 1 tablespoon of butter over medium heat. Add 1–2 tablespoons of hot sauce (to taste), 1/2 cup of honey, 1–2 tablespoons of brown sugar, 1 tablespoon of lemon juice, and 1/2 teaspoon of red pepper flakes (optional). Stir the mixture and simmer for 1–2 minutes, then remove from heat. Pour the hot honey sauce over the fried chicken in a clean bowl and toss to coat evenly.
⏱️ 5 min
- 6
Take homemade buns (or store-bought slider buns) and slice them in half. Lightly brush the cut sides of the buns with melted butter, optionally mixed with chopped parsley. Toast the buns in a skillet or oven until they are golden brown.
⏱️ 5 min
- 7
Place the bottom halves of the toasted buns on a serving plate. Spread a spoonful of spicy mayo or coleslaw (optional) on each bottom bun. Add sliced pickles (optional) on top of the sauce. Place a piece of hot honey-coated fried chicken on each bottom bun. Top with the other half of the bun. Optionally, brush the top of the assembled sliders with a little more melted butter and parsley for a glossy finish.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Hot Honey Chicken Sliders with Homemade Buns
For the Chicken Marinade
- 1 lb boneless, skinless chicken thighs or breasts, cut to slider size
- 1 cup buttermilk
- 1 teaspoon hot sauce, optional, for marinade
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- as needed pickle juice, or 2 tablespoons white vinegar + 2 tablespoons water + 1/2 teaspoon salt
- 1 teaspoon mustard
- 1 egg
- 1 teaspoon bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Coating
- 1 cup flour
- 1/2 cup corn starch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon bouillon powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon chili flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Frying
- as needed oil, vegetable, canola, or peanut oil
For the Hot Honey
- 1/2 cup honey
- 1-2 tablespoons hot sauce, to taste
- 1-2 tablespoons brown sugar
- 1 tablespoon lemon juice, fresh is best
- 1/2 teaspoon red pepper flakes, optional
- 1 tablespoon butter
For Assembly
- as needed slider buns, homemade or store-bought
- as needed butter, melted, for toasting buns
- as needed pickles, sliced, optional
- as needed coleslaw, optional
- as needed spicy mayo, optional
- as needed parsley, chopped, optional, for garnish
Instructions
- 1
Place the 1 lb of boneless, skinless chicken thighs or breasts, cut to slider size, into a large bowl. Pour 1 cup of buttermilk over the chicken. Add 1 egg, 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of bouillon powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of chili flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the bowl. Add 1 teaspoon of mustard and enough pickle juice to cover (or a mixture of 2 tablespoons white vinegar + 2 tablespoons water + 1/2 teaspoon salt). Mix all ingredients thoroughly with tongs until the chicken is well coated. Add 1 teaspoon of hot sauce (optional) and mix again. Cover the bowl with plastic wrap and refrigerate to marinate for 30 minutes to 4 hours.
⏱️ 10 min - 2
In a shallow bowl or baking dish, combine 1 cup of flour and 1/2 cup of corn starch. Add 1 teaspoon of paprika, 1 teaspoon of garlic powder, 1 teaspoon of bouillon powder, 1 teaspoon of onion powder, 1 teaspoon of cayenne pepper, 1 teaspoon of chili flakes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper (the same dry spices used in the marinade) to the flour mixture. Mix the coating ingredients thoroughly with a fork until well combined.
⏱️ 5 min - 3
Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour mixture, pressing to coat thoroughly on all sides. For extra crunch, dip the chicken back into the buttermilk marinade and then dredge a second time in the seasoned flour. Place the coated chicken on a plate.
⏱️ 10 min - 4
Heat oil (vegetable, canola, or peanut oil) in a large pan to 350°F (175°C). Carefully place the breaded chicken pieces into the hot oil using tongs, frying in batches to avoid overcrowding the pan. Fry the chicken until it is golden brown and cooked through, usually 4–6 minutes per batch. The internal temperature should reach 165°F (74°C). Remove the fried chicken from the oil using a slotted spoon and drain on a wire rack or paper towels to remove excess oil.
⏱️ 15 min•🌡️ 350 - 5
In a small saucepan, melt 1 tablespoon of butter over medium heat. Add 1–2 tablespoons of hot sauce (to taste), 1/2 cup of honey, 1–2 tablespoons of brown sugar, 1 tablespoon of lemon juice, and 1/2 teaspoon of red pepper flakes (optional). Stir the mixture and simmer for 1–2 minutes, then remove from heat. Pour the hot honey sauce over the fried chicken in a clean bowl and toss to coat evenly.
⏱️ 5 min - 6
Take homemade buns (or store-bought slider buns) and slice them in half. Lightly brush the cut sides of the buns with melted butter, optionally mixed with chopped parsley. Toast the buns in a skillet or oven until they are golden brown.
⏱️ 5 min - 7
Place the bottom halves of the toasted buns on a serving plate. Spread a spoonful of spicy mayo or coleslaw (optional) on each bottom bun. Add sliced pickles (optional) on top of the sauce. Place a piece of hot honey-coated fried chicken on each bottom bun. Top with the other half of the bun. Optionally, brush the top of the assembled sliders with a little more melted butter and parsley for a glossy finish.
⏱️ 5 min