Honey BBQ Chicken Sliders
Honey BBQ Chicken Sliders
Ingredients
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 8 equal pieces
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Honey BBQ Sauce
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional, for heat
For Assembly
- 8 slider buns, brioche-style recommended
- 2 tablespoons butter, melted
- 1/2 cup dill pickle slices
- 1/2 cup ranch dressing, or other creamy white sauce
Instructions
- 1
Prepare the chicken: Place chicken pieces in a bowl and pour buttermilk over them. Ensure all chicken is coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for best results.
⏱️ 5 min
- 2
While the chicken marinates, prepare the dry dredge: In a large shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 3 min
- 3
Prepare the Honey BBQ Sauce: In a small saucepan, combine ketchup, honey, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
⏱️ 10 min
- 4
Heat the frying oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven until it reaches about 2-3 inches deep. Heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C).
⏱️ 10 min
- 5
Dredge and fry the chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it's fully coated. Shake off any excess flour. Carefully place 3-4 pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350
- 6
Drain and sauce the chicken: Using tongs, transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Immediately toss the hot fried chicken pieces in the prepared honey BBQ sauce until evenly coated. Repeat with remaining chicken.
⏱️ 5 min
- 7
Toast the buns: While the chicken is frying or immediately after, brush the cut sides of the slider buns with melted butter. Toast them in a dry skillet over medium heat for 1-2 minutes, or until lightly golden. Alternatively, you can toast them under a broiler for 30 seconds to 1 minute.
⏱️ 2 min
- 8
Assemble the sliders: Spread ranch dressing on both the bottom and top halves of each toasted slider bun. Place a piece of sauced fried chicken on the bottom bun. Top with 2-3 dill pickle slices, then place the top bun on. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Honey BBQ Chicken Sliders
For the Crispy Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 8 equal pieces
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable oil, for frying
For the Honey BBQ Sauce
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper, optional, for heat
For Assembly
- 8 slider buns, brioche-style recommended
- 2 tablespoons butter, melted
- 1/2 cup dill pickle slices
- 1/2 cup ranch dressing, or other creamy white sauce
Instructions
- 1
Prepare the chicken: Place chicken pieces in a bowl and pour buttermilk over them. Ensure all chicken is coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for best results.
⏱️ 5 min - 2
While the chicken marinates, prepare the dry dredge: In a large shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
⏱️ 3 min - 3
Prepare the Honey BBQ Sauce: In a small saucepan, combine ketchup, honey, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne pepper (if using). Bring to a simmer over medium heat, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Remove from heat and set aside.
⏱️ 10 min - 4
Heat the frying oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven until it reaches about 2-3 inches deep. Heat over medium-high heat until a deep-fry thermometer reads 350°F (175°C).
⏱️ 10 min - 5
Dredge and fry the chicken: Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it's fully coated. Shake off any excess flour. Carefully place 3-4 pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
⏱️ 10 min•🌡️ 350 - 6
Drain and sauce the chicken: Using tongs, transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Immediately toss the hot fried chicken pieces in the prepared honey BBQ sauce until evenly coated. Repeat with remaining chicken.
⏱️ 5 min - 7
Toast the buns: While the chicken is frying or immediately after, brush the cut sides of the slider buns with melted butter. Toast them in a dry skillet over medium heat for 1-2 minutes, or until lightly golden. Alternatively, you can toast them under a broiler for 30 seconds to 1 minute.
⏱️ 2 min - 8
Assemble the sliders: Spread ranch dressing on both the bottom and top halves of each toasted slider bun. Place a piece of sauced fried chicken on the bottom bun. Top with 2-3 dill pickle slices, then place the top bun on. Serve immediately.
⏱️ 5 min