Hot honey chicken sliders

Name: Hot honey chicken sliders
Cuisine: American
Ingredients: 2 lb boneless chicken breast, sliced in half lengthwise and cut into big pieces (roughly bun size); 1.5 cups buttermilk; 0.25 cup hot sauce; 2 tbsp pickle juice or vinegar; to taste Salt; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp smoked paprika powder; 2 cups all purpose flour; 0.33 cup corn starch; 2 tsp baking powder; to taste Salt; 1 tbsp garlic powder; 1 tbsp smoked paprika powder; 1 tsp black pepper powder; 0.25 cup butter; 1 tsp cayenne pepper; 1 tbsp smoked paprika powder; 1 tsp garlic powder; 0.25 cup honey; to taste Salt; 12 slider buns; 0.5 cup dill pickles, sliced; 4 tbsp butter, melted (for toasting the buns); Oil for frying the chicken; 0.5 cup mayonnaise; 0.5 cup buttermilk; 0.5 tsp dried dill; to taste Salt; 0.5 tsp black pepper

Serves 1

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Hot honey chicken sliders

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Serves 1

Directions

1In a large bowl, whisk together all wet batter ingredients.
2Add the chicken to the wet batter, ensuring each piece is fully submerged.
3Cover and refrigerate the chicken for at least 2 hours, preferably overnight.
4In a separate bowl, whisk together all dry batter ingredients until evenly combined.
5Remove chicken from the marinade and shake off excess.
6Dredge the chicken in the dry batter.
7Dip the chicken back into the wet batter.
8Dredge the chicken again in the dry batter, pressing firmly to create craggy edges.
9Rest the coated chicken for 10 minutes on a white rack before frying.
10Heat oil to 350°F.
11Fry the chicken in batches for 6-8 minutes, flipping the sides in between, until 165°F internal and deeply golden.
12In a small saucepan over low heat, melt the butter.
13Remove the saucepan from heat.
14Stir in cayenne, smoked paprika, garlic powder, honey, and salt.
15Simmer the glaze gently for 1-2 minutes.
16Brush or toss the fried chicken generously in the hot honey glaze.
17Whisk all ranch ingredients until smooth.
18Preheat the oven to 400°F.
19Cut open the slider buns and brush the inside with melted butter.
20Bake the buns for 5-7 minutes until lightly toasted.
21Assemble the slider buns with chicken, pickles, and ranch and serve warm.

Ingredients

2 lb boneless chicken breast, sliced in half lengthwise and cut into big pieces (roughly bun size)
1.5 cups buttermilk
0.25 cup hot sauce
2 tbsp pickle juice or vinegar
to taste Salt
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp smoked paprika powder
2 cups all purpose flour
0.33 cup corn starch
2 tsp baking powder
to taste Salt
1 tbsp garlic powder
1 tbsp smoked paprika powder
1 tsp black pepper powder
0.25 cup butter
1 tsp cayenne pepper
1 tbsp smoked paprika powder
1 tsp garlic powder
0.25 cup honey
to taste Salt
12 slider buns
0.5 cup dill pickles, sliced
4 tbsp butter, melted (for toasting the buns)
Oil for frying the chicken
0.5 cup mayonnaise
0.5 cup buttermilk
0.5 tsp dried dill
to taste Salt
0.5 tsp black pepper
1 tbsp garlic powder
0.5 tsp onion powder
1 tsp dried parsley
squeeze lemon juice

Equipment

large bowlwhiskwhite racksmall saucepanoven

Tips

Marinate chicken for at least 2 hours, preferably overnight, for maximum flavor.
Rest the coated chicken for 10 min on a white rack before frying to help the coating adhere.
Fry chicken until 165°F internal and deeply golden.

Hot honey chicken sliders

Hot honey chicken sliders

Directions

Ingredients

Equipment

Tips

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