Save Crispy hot honey fried chicken sliders are my go-to for any gathering when I want big flavor and crowd-pleasing comfort food. Picture this: juicy chicken thighs with a crunchy golden coating, a quick toss in spicy-sweet honey, layered on soft mini brioche buns with cool slaw and tangy pickles. These sliders are always the first appetizer to disappear when friends come over for game night or weekend fun.
My family cannot get enough of these sliders. The first time I made them, everyone kept coming back for seconds and scraping the hot honey from the pan. Now they are a staple at all our celebrations.
Ingredients
- Chicken thighs: for rich flavor and moist texture Look for boneless chicken with even thickness for best frying results
- Buttermilk: adds tang and helps tenderize the meat Use cultured buttermilk for deeper flavor or add a squeeze of lemon to milk as a quick substitute
- Hot sauce: brings lively bite Choose your favorite style Buffalo sauce or even sriracha both work
- All-purpose flour: is the main breading backbone Pick a high-quality flour for best crunch
- Cornstarch: boosts crispiness in the coating This is the secret weapon for extra light breading
- Kosher salt and black pepper: for seasoning Taste your flour mix before dredging the chicken to ensure enough salt
- Smoked paprika and garlic powder: add earthy warmth Smoked paprika gives a subtle charred taste that takes these sliders to the next level
- Vegetable oil: is best for frying Choose something neutral and with a high smoke point like canola
- Honey: forms the base for the sweet glaze Try to use real honey for complex floral notes
- Hot sauce and chili flakes: are blended into the honey for a punchy spice Red pepper flakes let you dial the heat up or down depending on your crowd
- Butter: finishes the hot honey with a glossy richness Choose unsalted butter to control the salt in your glaze
- Shredded green cabbage and carrots: form the slaw Buy whole heads and grate fresh for optimal crunch
- Mayonnaise and apple cider vinegar: make the slaw creamy and zingy Use full-fat mayo for best body
- Sugar: just a touch rounds out the slaw even a sprinkle matters
- Mini brioche slider buns: deliver that signature pillowy bite Try the bakery section for extra rich buns
- Dill pickle chips: are essential for tangy contrast Look for thick-cut deli pickles with lots of crunch
Instructions
- Marinate the Chicken:
- Pour buttermilk and hot sauce into a large bowl and whisk until smooth This bath infuses the chicken with flavor and juicy tenderness Drop in the thigh pieces ensuring all are well coated Cover and chill for at least twenty minutes so the marinade works its magic even overnight for deeper flavor
- Mix the Breading:
- Combine flour cornstarch salt pepper smoked paprika and garlic powder in a second bowl Whisk thoroughly for even seasoning Cornstarch lightens the breading so do not skip it Taste for salt balance
- Dredge the Chicken:
- Remove chicken from the marinade letting any excess drip off Dredge each piece in the seasoned flour mixture pressing down to make sure the coating sticks all over Place on a rack and let them rest for five minutes This short rest helps the crust fully adhere when frying
- Heat the Oil:
- Pour enough vegetable oil into a heavy skillet or Dutch oven to reach about two inches deep Heat over medium-high until oil reaches three hundred fifty degrees Fahrenheit Use a thermometer for accuracy This temperature ensures the chicken crisps up without burning
- Fry the Chicken:
- Work in batches so you do not overcrowd the pan Carefully add breaded chicken pieces and fry about four to five minutes per side until the crust is deeply golden and the internal temperature hits one hundred sixty five degrees Fahrenheit Drain each batch on paper towels so they stay crunchy
- Make the Hot Honey:
- Combine honey hot sauce chili flakes and butter in a small saucepan Set over low heat stirring until butter is melted and sauce is fully blended Remove from the heat and let it cool slightly This is your signature glaze
- Prepare the Slaw:
- In a medium bowl toss together shredded cabbage carrots mayonnaise apple cider vinegar sugar salt and pepper Mix until evenly coated Taste and adjust for seasoning Set aside in the fridge to keep it crisp
- Glaze the Chicken:
- Use a pastry brush or spoon to coat each fried chicken piece generously with the warm hot honey Do this while the chicken is still hot so the glaze soaks into the crunchy crust
- Assemble the Sliders:
- Slice your brioche buns and lay out the bottoms Top each with a scoop of slaw followed by a piece of hot honey chicken Layer on two dill pickle chips and cap with the bun Serve immediately while everything is hot and fresh
Save I am obsessed with how the honey and hot sauce come together the heat is just enough to keep you reaching for one more bite My daughter loves to sneak extra hot honey on her own slider so it drips over everything
Storage Tips
Store leftover chicken and slaw separately The fried chicken keeps best wrapped and chilled in the fridge for up to two days Reheat in a hot oven or air fryer so it stays crisp The slaw will keep in a sealed container for up to one day but is always best fresh The hot honey sauce can be stored in the fridge and gently rewarmed before serving
Ingredient Substitutions
You can swap chicken breasts for thighs if you prefer white meat For a gluten-free version use favorite gluten-free flour blends in place of regular flour Vegan mayo works in the slaw and dairy-free milk with a splash of lemon juice can replace the buttermilk If you do not have smoked paprika try a half teaspoon of chipotle powder for smoky heat
Serving Suggestions
Pair these sliders with coleslaw potato chips or even a crisp green salad Ice cold lemonade or a hoppy beer go perfectly Offer extra hot honey on the side for those who love a big punch of heat If serving for a party set up a slider bar with all the toppings laid out for everyone to build their own
Cultural Context
Sliders have been a beloved part of American party spreads for decades Inspired by the classic southern fried chicken and hot honey tradition this recipe combines the nostalgic flavors of home cooking with a playful twist They are perfect for game day tailgates or any gathering where finger food is a must
Save Try these sliders for your next gathering and watch them disappear You will love the sweet-hot glaze and crunchy bite in every mouthful
Recipe Questions
- → How can I make the chicken extra crispy?
Ensure chicken pieces are well coated with the flour mixture and rest them on a rack for a few minutes before frying. Fry in small batches and avoid overcrowding the pan for the crispiest texture.
- → Can I adjust the spiciness of the hot honey?
Absolutely! Adjust the amount of hot sauce and chili flakes in the honey mixture to match your heat preference.
- → Are there substitutions for buttermilk?
If you don’t have buttermilk, combine regular milk with a splash of lemon juice or vinegar and let it sit for 5 minutes before using.
- → Can the sliders be made ahead of time?
The chicken and slaw can be prepped in advance, but for best texture, assemble the sliders just before serving.
- → What pairs well with these sliders?
Crisp, hoppy beers, sparkling lemonade, and classic coleslaw are great complements. Potato wedges or fries also work well as sides.
- → Is there an alternative to frying the chicken?
For a lighter option, bake or air-fry the coated chicken pieces at 400°F until cooked through and crisp, brushing with a little oil.