Hot Honey Fried Chicken Sliders (Print View)

Fried chicken thighs with spicy honey, slaw, and pickles on brioche buns. Ideal for gatherings or game day treats.

# Components:

→ Fried Chicken

01 - 4 boneless, skinless chicken thighs, halved
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup all-purpose flour
05 - 1/2 cup cornstarch
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon ground black pepper
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - Vegetable oil, for deep frying

→ Hot Honey

11 - 1/3 cup honey
12 - 1 tablespoon hot sauce
13 - 1/2 teaspoon chili flakes
14 - 1 tablespoon unsalted butter

→ Slaw

15 - 1 cup shredded green cabbage
16 - 1/2 cup shredded carrots
17 - 2 tablespoons mayonnaise
18 - 1 teaspoon apple cider vinegar
19 - 1/2 teaspoon granulated sugar
20 - Salt, to taste
21 - Black pepper, to taste

→ Assembly

22 - 8 mini brioche slider buns
23 - 16 dill pickle chips

# Directions:

01 - Whisk together buttermilk and hot sauce in a bowl. Submerge chicken thigh halves, ensuring full coating. Cover and refrigerate for at least 20 minutes or overnight for enhanced flavor.
02 - Combine all-purpose flour, cornstarch, kosher salt, black pepper, smoked paprika, and garlic powder in a separate bowl. Mix thoroughly to ensure even distribution.
03 - Remove chicken from marinade, allowing excess to drain. Generously dredge each piece in flour mixture, pressing to coat completely. Place coated chicken on a rack and let rest for 5 minutes.
04 - Pour approximately 2 inches of vegetable oil into a heavy skillet or Dutch oven. Heat to 350°F (175°C) and monitor temperature for consistent frying.
05 - Fry chicken pieces in batches, 4 to 5 minutes per side, until golden and crisp, and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate to drain excess oil.
06 - Combine honey, hot sauce, chili flakes, and unsalted butter in a small saucepan. Warm gently over low heat, stirring until butter melts and mixture is fully blended. Remove from heat.
07 - Toss shredded green cabbage and carrots with mayonnaise, apple cider vinegar, sugar, salt, and black pepper in a bowl. Refrigerate until ready to serve.
08 - Brush each fried chicken piece thoroughly with prepared hot honey for a glossy, spicy finish.
09 - Arrange a spoonful of slaw on the bottom half of each brioche bun. Top with a hot honey-glazed chicken piece and two dill pickle chips. Cap with the top bun. Serve immediately.

# Expert Advice:

01 -
  • Uses everyday pantry items you likely have at home
  • Ready in under an hour and easy to double for a party
  • Irresistibly crispy and sweet-spicy with every bite
02 -
  • Loaded with big flavor and satisfying crunch
  • Makes for epic party food or indulgent weeknight dinner
  • Each element can be prepped ahead to save time
03 -
  • Work in small batches to keep the oil temperature steady This gives you that all-important crispy crust
  • Double dip the chicken in the buttermilk and flour mixture if you want a thick craggy coating
  • Do not skimp on the pickle chips The briny bite is what brings all the rich flavors into perfect balance

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