Sliders Recipe

Prep chicken and marinade

Cut the chicken thighs into 8 slider-sized pieces (about 2 oz each). In a bowl, whisk together buttermilk and 2 tbs hot sauce. Add the chicken, cover, and refrigerate for at least 30 minutes (up to 4 hours).

Make dredge

In a shallow dish combine flour, cornstarch, 1 tsp kosher salt, 1/2 tsp black pepper, garlic powder, smoked paprika and cayenne. Whisk to combine.

Heat oil

Pour oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small pinch of flour sizzles immediately.

Dredge and fry

Remove each piece of chicken from the buttermilk, letting excess drip off, then coat thoroughly in the flour mixture, pressing the flour into the meat. Fry 3-4 pieces at a time (do not overcrowd) until golden brown and an instant-read thermometer inserted into thickest part reads 165°F (about 3-4 minutes per side). Transfer to a wire rack set over a sheet tray to drain.

Make hot honey

While chicken rests, heat 4 tbs hot honey gently in a small saucepan over low heat. If you want slightly thinner and brighter flavor, add 1/2 tsp lemon juice. Keep warm.

Toast buns and finish

Melt the butter in a skillet over medium heat. Split slider buns and toast cut sides in butter until golden, about 1 minute. Brush each fried chicken piece lightly with hot honey, place on toasted bottom bun, add a pickle slice, a smear of spicy mayo (see sauce section), and top with bun. Serve immediately.

Form patties

Divide ground beef into 8 equal portions (about 2 oz each). Gently form into thin patties slightly larger than the buns; avoid overworking. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper and a few drops of Worcestershire if using.

Cook patties

Heat a cast-iron skillet or griddle over medium-high heat until hot. Cook patties for about 2-3 minutes on the first side until a brown crust forms, flip, place a slice of cheddar on each patty, and cook an additional 1-2 minutes until cheese melts and internal temp reaches 160°F. Remove to a plate and let rest briefly.

Toast buns and assemble

Melt butter in the skillet and toast the slider buns cut side down for about 1 minute until golden. Spread spicy mayo on bun bottoms, place cooked cheeseburger patty with melted cheese, top with a pickle slice, and place bun top. Serve hot.

Make spicy mayo

In a small bowl whisk together 1/2 cup mayonnaise, 1 tbs sriracha, 1/2 tsp hot sauce (optional), 1/2 tsp lemon juice and 1/4 tsp salt. Taste and adjust heat or salt. Refrigerate until ready to assemble.

Serve options: Arrange hot honey fried chicken sliders and mini cheeseburgers on a platter. Provide extra spicy mayo on the side for dipping and extra hot honey if desired. Ensure each slider has a toasted bun, protein (fried chicken or cheeseburger), a pickle slice, and a smear of spicy mayo.