Hot honey chicken sliders

Serves 1
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Directions

  1. 1Combine chicken pieces, buttermilk, seasonings, pickle juice and hot sauce in a bowl and let sit for 3 hours.
  2. 2Combine chicken pieces, buttermilk, seasonings, pickle juice and hot sauce in a bowl and let sit for 3 hours.
  3. 3Combine chicken pieces, buttermilk, seasonings, pickle juice and hot sauce in a bowl and let sit for 3 hours.
  4. 4Whisk together flour, cornstarch, paprika, garlic powder, onion powder, mustard powder, cayenne, salt, and pepper in another bowl.
  5. 5Whisk together flour, cornstarch, paprika, garlic powder, onion powder, mustard powder, cayenne, salt, and pepper in another bowl.
  6. 6Whisk together flour, cornstarch, paprika, garlic powder, onion powder, mustard powder, cayenne, salt, and pepper in another bowl.
  7. 7Heat oil to 350°F (175°C).
  8. 8Heat oil to 350°F (175°C).
  9. 9Heat oil to 350°F (175°C).
  10. 10Remove chicken from marinade, letting excess drip off, and dredge in seasoned flour mixture, pressing to coat well.
  11. 11Remove chicken from marinade, letting excess drip off, and dredge in seasoned flour mixture, pressing to coat well.
  12. 12Remove chicken from marinade, letting excess drip off, and dredge in seasoned flour mixture, pressing to coat well.
  13. 13Rest the floured chicken for 10 minutes before frying.
  14. 14Rest the floured chicken for 10 minutes before frying.
  15. 15Rest the floured chicken for 10 minutes before frying.
  16. 16Fry in batches for 4–6 minutes, or until golden brown and cooked through then drain on a wire rack or paper towels.
  17. 17Fry in batches for 4–6 minutes, or until golden brown and cooked through then drain on a wire rack or paper towels.
  18. 18Fry in batches for 4–6 minutes, or until golden brown and cooked through then drain on a wire rack or paper towels.
  19. 19Combine honey, butter, and hot sauce in a small saucepan and mix until well combined.
  20. 20Combine honey, butter, and hot sauce in a small saucepan and mix until well combined.
  21. 21Combine honey, butter, and hot sauce in a small saucepan and mix until well combined.
  22. 22Let it simmer for 3-4 minutes then remove from heat.
  23. 23Let it simmer for 3-4 minutes then remove from heat.
  24. 24Let it simmer for 3-4 minutes then remove from heat.
  25. 25Brush chicken with hot honey sauce on both sides.
  26. 26Brush chicken with hot honey sauce on both sides.
  27. 27Brush chicken with hot honey sauce on both sides.
  28. 28Slice buns horizontally and brush with butter then place into a pan on medium high heat and toast until slightly golden brown.
  29. 29Slice buns horizontally and brush with butter then place into a pan on medium high heat and toast until slightly golden brown.
  30. 30Slice buns horizontally and brush with butter then place into a pan on medium high heat and toast until slightly golden brown.
  31. 31Mix melted butter, parsley and garlic powder and brush over buns.
  32. 32Mix melted butter, parsley and garlic powder and brush over buns.
  33. 33Mix melted butter, parsley and garlic powder and brush over buns.

Ingredients

  • 1 lb chicken breast, cut in half to create smaller pieces
  • 1 lb chicken breast, cut in half to create smaller pieces
  • 1 lb chicken breast, cut in half to create smaller pieces
  • 1.33 cups buttermilk
  • 1.33 cups buttermilk
  • 1.33 cups buttermilk
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 0.25 cup pickle juice
  • 0.25 cup pickle juice
  • 0.25 cup pickle juice
  • 1.5 cup all purpose flour
  • 1.5 cup all purpose flour
  • 1.5 cup all purpose flour
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 0.5 cup cornstarch
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp onion powder
  • 2 tsp cayenne powder
  • 2 tsp cayenne powder
  • 2 tsp cayenne powder
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp smoked paprika
  • 1 tsp mustard powder
  • 1 tsp mustard powder
  • 1 tsp mustard powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp msg
  • 0.5 tsp msg
  • 0.5 tsp msg
  • for frying oil
  • for frying oil
  • for frying oil
  • slider buns
  • slider buns
  • slider buns
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 0.33 cup hot sauce
  • 0.33 cup hot sauce
  • 0.33 cup hot sauce
  • 0.5 cup honey
  • 0.5 cup honey
  • 0.5 cup honey
  • 0.5 tsp brown sugar
  • 0.5 tsp brown sugar
  • 0.5 tsp brown sugar
  • 0.13 tsp salt
  • 0.13 tsp salt
  • 0.13 tsp salt
  • parsley
  • parsley
  • parsley
  • garlic powder
  • garlic powder
  • garlic powder

Equipment

bowlwhiskpansaucepanbrush

Tips

  • Marinate chicken for at least 3 hours, or overnight in the fridge for best results
  • Let the floured chicken rest for 10 minutes before frying