Hot Honey Fried Chicken Sliders Recipe

Trim and Pound

Trim any excess fat from the chicken thighs and, if the pieces are thick, lightly pound them to an even thickness of about 1/2 inch so they cook evenly and fit the slider buns.

Make Brine/Marinade

In a bowl, whisk together the buttermilk, 1 tablespoon hot sauce, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until combined.

Add the chicken to the buttermilk mixture, pressing so it is fully submerged. Cover and refrigerate for at least 1 hour, ideally 3–4 hours (up to overnight). This both seasons and tenderizes the chicken.

Set a wire rack over a sheet pan. In a shallow dish or bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 teaspoon kosher salt and 1/2 teaspoon black pepper until evenly combined.

Remove each piece of chicken from the buttermilk, letting excess drip back into the bowl. Dredge thoroughly in the seasoned flour mixture, pressing so the coating adheres. Place breaded pieces on the wire rack and let rest for 10–15 minutes to set the crust.

Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 inch (about 1 cup for a 10-inch skillet). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour into the oil — it should sizzle steadily.

Fry the breaded chicken in batches, being careful not to overcrowd the pan. Cook 3–4 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain 325–350°F and prevent over-browning.

Transfer cooked pieces to a wire rack set over a sheet pan (not paper towels) to keep the crust crisp. Keep warm in a 200°F oven while finishing the remaining chicken.

While the chicken is frying or after frying, combine the honey, 2 tablespoons hot sauce, apple cider vinegar, red pepper flakes and 1/4 teaspoon kosher salt in a small saucepan.

Warm over low heat, stirring occasionally, until the honey thins slightly and the ingredients are incorporated — about 2–3 minutes. Do not boil. Taste and adjust heat or salt as needed. Keep warm.

Toss warm fried chicken pieces gently in a bowl with enough hot honey to coat (about 2–3 tablespoons per 4 pieces) so each piece has a glossy, spicy-sweet glaze. Reserve extra sauce for drizzling.

Make quick lemon mayo: In a small bowl, combine the mayonnaise, 1/2 teaspoon lemon juice and 1/8 teaspoon salt; stir until smooth.

Lightly butter the insides of the slider buns and toast them cut-side down in a skillet or under a broiler until golden, about 1–2 minutes.

To assemble each slider: spread about 1 tablespoon lemon mayo on the bottom bun, place one glazed fried chicken piece on top, add one pickle slice, a drizzle of reserved hot honey if desired, sprinkle with chopped cilantro or parsley, and crown with the top bun.

Serve immediately while hot and crispy. These are best eaten fresh; provide extra hot honey on the side.