Trim thighs and cut into 8 small slider-sized pieces. In a bowl combine buttermilk and hot sauce. Add chicken, cover, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and add flavor.

Prepare coating

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, kosher salt, and black pepper until uniform.

Dredge and fry

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Remove chicken from buttermilk, letting excess drip off, then press each piece into the flour mixture to fully coat. Shake off excess. Fry in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack on a baking sheet to drain and keep warm.

Make honey mayo

Whisk together mayonnaise, honey, and lemon juice until smooth. Taste and adjust salt if needed.

Assemble sliders

Split slider buns and toast cut sides in a dry skillet until lightly golden (about 1 minute). Spread a thin layer of honey mayo on each bun bottom, place a piece of fried chicken, add two pickle slices, top with bun crown. Serve immediately.

Loaded Nacho Platter

Prepare toppings

Preheat oven to 375°F (190°C) if you plan to melt cheese in oven. Drain and rinse black beans. Warm cooked ground beef or taco meat if using and stir in ground cumin to season. Dice avocado and toss gently with a squeeze of lemon or lime if available (not listed) to prevent browning.

Layer chips and cheese

Spread half the tortilla chips in a single layer on a large ovenproof platter or baking sheet. Evenly sprinkle half the shredded cheddar, half the black beans, and half the pickled jalapeños. Repeat with remaining chips and toppings to build even layers.

Melt and finish

Bake for 6–8 minutes until cheese is melted and bubbling. Alternatively, microwave in 60-second intervals until cheese melts. Remove from oven, dollop sour cream and salsa across the top, scatter cooked ground beef (if using), sliced green onions, diced avocado, and chopped cilantro. Serve immediately so chips remain crisp.

Classic Buffalo Wings

Prep wings

Pat wings dry with paper towels. Toss wings with baking powder, kosher salt, and black pepper in a large bowl until evenly coated. The baking powder helps crisp the skin when baked or air-fried.

Cook wings

Oven method: place wings on a wire rack set over a rimmed baking sheet and bake at 425°F (220°C) for 40–45 minutes, flipping once halfway, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). Air-fryer method: arrange wings in a single layer in the basket and air-fry at 400°F (200°C) for 20–25 minutes, shaking halfway.

Make buffalo sauce

While wings cook, melt unsalted butter in a small saucepan over low heat. Whisk in hot sauce until combined and smooth; remove from heat.

Toss and serve

Place hot wings in a large bowl, pour buffalo sauce over them, and toss to coat evenly. Arrange wings on a platter with celery sticks and blue cheese dressing for dipping.