Introduction

Hot Honey Chicken Sliders are a perfect blend of crispy fried chicken tossed in a spicy-sweet sauce, served on buttery toasted buns with pickles and ranch. These sliders are easy to make and ideal for game days, casual gatherings, or a fun weeknight treat.

A close-up view of five small sandwiches arranged in a circle around a small white bowl of creamy white sauce on a white marbled surface. Each sandwich has three layers: the bottom layer is a toasted light brown bun with visible grill marks, topped with green, crinkly pickle slices; the middle layer is a piece of glossy, reddish-brown, crispy fried chicken coated in a thick sauce; the top layer is a shiny golden brown bun sprinkled with small bits of chopped garlic and green herbs. The sandwiches are evenly spaced with the bowl in the center, creating a balanced and appetizing presentation. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs. chicken breasts, cut into 4″ pieces (chicken tenderloins also work)
12 brioche or Hawaiian slider buns
3 tablespoons butter (melted)
Sweet heat pickles (about 2 per slider)
Ranch for serving
Oil for frying (enough to come up 4” on the pan)
1 egg
1 cup buttermilk
2 teaspoons hot sauce
1/3 cup dill pickle juice
1 1/4 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon paprika
3/4 cup flour
1 1/2 cups flour
1.5 teaspoons salt
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2/3 cup honey
1/4 cup ketchup
1/4 cup water + 2 teaspoons cornstarch (mixed to a slurry)
2 tablespoons hot sauce (like Louisiana or Texas Pete’s)
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes
3 tablespoons butter
2-3 cloves garlic (minced)
1 tablespoon fresh parsley (minced)

Instructions

Step 1: In a shallow dish or pie pan, whisk together all the dry ingredients for the flour mixture (1 1/2 cups flour, 1.5 teaspoons salt, 1 tablespoon paprika, 1 tablespoon onion powder, 1 teaspoon garlic powder, 1 teaspoon black pepper) and set aside. For best results, prepare this mixture a day ahead and cover with plastic wrap.
Step 2: In a large bowl, combine the egg, buttermilk, 2 teaspoons hot sauce, dill pickle juice, 1 1/4 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 3/4 cup flour. Whisk well until mixed, then whisk in the flour gently without over-mixing; it’s okay to have small clumps.
Step 3: Submerge the chicken pieces in the wet batter and marinate in the refrigerator for 4 hours or overnight for maximum flavor and tenderizing.
Step 4: Preheat your oven broiler. Spread the inside of the slider buns with 3 tablespoons melted butter and place under the broiler until golden brown. Flip the top buns, spread with a garlic-parsley butter made by combining the minced garlic, chopped parsley, and some melted butter, then broil for another minute. Set the buns aside.
Step 5: Heat oil in a deep pot or Dutch oven to 350°F, making sure it is deep enough to allow oil to come up about 4 inches for frying.
Step 6: Remove chicken pieces one at a time from the wet batter, letting excess drip off. Coat each piece well in the dry flour mixture. Work in batches of 4-5 pieces, frying until golden brown and the internal temperature reaches 165°F, about 4 minutes per batch. Drain on a cooling rack to remove excess oil.
Step 7: In a small saucepan, combine honey, ketchup, prepared cornstarch-water slurry, hot sauce, apple cider vinegar, red pepper flakes, 3 tablespoons butter, and minced garlic. Simmer gently until the sauce is warmed through and slightly thickened, stirring occasionally. Taste and adjust seasoning if needed.
Step 8: Toss the fried chicken pieces in the warm hot honey sauce until well coated.
Step 9: Assemble the sliders by placing sweet heat pickles on the toasted bottom buns, adding one hot honey chicken tender each, and topping with the toasted top buns. Serve with ranch dressing for dipping.

Tips & Variations

For extra crispy chicken, double-dip the pieces in the wet batter and flour mixture before frying.
Use chicken tenderloins if you want a more uniform shape for your sliders.
Adjust the amount of hot sauce and red pepper flakes in the honey sauce to control the heat level.
Swap ranch for blue cheese dressing for a tangy twist.
Make the flour mixture and batter the day before to save time on the day of cooking.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 350°F to keep the coating crispy, or warm in a microwave but expect softer breading. Assemble sliders just before serving to maintain bun crispness.

How to Serve

A close-up of small sandwiches stacked with three main layers: a shiny, light brown top bun sprinkled with small pieces of garlic and green herbs; a middle layer of glossy, reddish-brown saucy fried chicken with a crispy texture; and at the bottom, two bright green pickle slices resting on a soft, slightly toasted bottom bun. One sandwich is held by a woman's hand showing the inside, while four more are arranged on a white plate with a small bowl of white dipping sauce in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and tend to be juicier, but the cooking time may differ slightly. Make sure they reach an internal temperature of 165°F.

How can I make these sliders less spicy?

Reduce or omit the hot sauce and red pepper flakes in the batter and sauce. You can also balance the heat by adding extra honey or ketchup to the sauce for sweetness.