Free Hot Honey Recipe

In a small saucepan, combine 0.75 cups mild hot sauce, 0.5 cups honey, and 2 tablespoons white distilled vinegar. Stir to combine.

Add 2 tablespoons unsalted butter, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper to the saucepan.

Warm the mixture over medium-low heat, stirring frequently until butter melts and sauce is homogenous and slightly thickened, about 4–6 minutes. Do not boil — you want a glossy sauce. Taste and adjust sweet-heat balance: add a splash more hot sauce for heat or an additional tablespoon honey for sweetness.

Remove from heat and let cool slightly while you fry the chicken. The sauce will thicken a bit as it cools. Keep warm or reheat briefly before tossing with the fried chicken.

Cut the chicken into 12 slider-sized portions (about 2 oz each). Place in a bowl and pour 1 cup buttermilk over the pieces. Add 1 teaspoon hot sauce to the marinade if using. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize more).

While chicken marinates, combine 1.5 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika in a shallow bowl or cake pan. Whisk to evenly distribute.

Heat 3–4 cups vegetable oil in a deep skillet or Dutch oven over medium-high heat to reach 350°F (175°C). If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly so the coating adheres. For an extra-crispy double coating, dip the dredged piece back into the buttermilk briefly and dredge again in the flour mixture.

Carefully add chicken pieces to the hot oil without overcrowding (work in batches). Fry until golden-brown and cooked through, about 4–5 minutes per side depending on thickness (internal temperature should reach 165°F / 74°C). Turn gently halfway through to ensure even browning.

Use a slotted spoon to transfer cooked chicken to a wire rack set over a sheet pan to drain and stay crispy. Repeat with remaining pieces. Keep finished chicken in a warm oven (200°F / 95°C) if needed.

When all chicken pieces are fried, place them in a large bowl. Pour about 3/4 of the prepared hot honey sauce over the chicken and toss gently to coat each piece evenly. Reserve the remaining sauce for brushing and serving.

Preheat the broiler or a skillet. Brush the cut sides of the 12 slider buns with 2 tablespoons melted butter. Toast under the broiler or in the skillet until lightly golden, about 1–2 minutes under broiler — watch closely to prevent burning.

Make the quick mayo: in a small bowl combine 1/2 cup mayonnaise with 1 teaspoon lemon juice and salt to taste. Stir until smooth.

Place a buttered, toasted bottom bun on a work surface. Spread about 1 teaspoon of the lemon mayo on each bottom bun.

Top each mayo-spread bun with shredded lettuce or cabbage (about 1 tablespoon), then a piece of the hot-honey-coated fried chicken.

Drizzle or brush a little of the reserved hot honey sauce onto each chicken piece for an extra glaze (about 1/2 to 1 teaspoon per slider). Add one pickle slice on top of each piece of chicken.

Cap with the top bun. Garnish sliders with a sprinkle of chopped chives or green onion if desired.

Serve the sliders hot with extra hot honey on the side for dipping. Store any leftover sauce in an airtight container in the refrigerator for up to 2 weeks; reheat gently before using.