Hot honey chicken sliders

Serves 1
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Directions

  1. 1In a large bowl, whisk together all wet batter ingredients.
  2. 2In a large bowl, whisk together all wet batter ingredients.
  3. 3In a large bowl, whisk together all wet batter ingredients.
  4. 4Add the chicken to the wet batter, ensuring each piece is fully submerged.
  5. 5Add the chicken to the wet batter, ensuring each piece is fully submerged.
  6. 6Add the chicken to the wet batter, ensuring each piece is fully submerged.
  7. 7Cover and refrigerate the chicken for at least 2 hours, preferably overnight.
  8. 8Cover and refrigerate the chicken for at least 2 hours, preferably overnight.
  9. 9Cover and refrigerate the chicken for at least 2 hours, preferably overnight.
  10. 10In a separate bowl, whisk together all dry batter ingredients until evenly combined.
  11. 11In a separate bowl, whisk together all dry batter ingredients until evenly combined.
  12. 12In a separate bowl, whisk together all dry batter ingredients until evenly combined.
  13. 13Remove chicken from the marinade and shake off excess.
  14. 14Remove chicken from the marinade and shake off excess.
  15. 15Remove chicken from the marinade and shake off excess.
  16. 16Dredge the chicken in the dry batter.
  17. 17Dredge the chicken in the dry batter.
  18. 18Dredge the chicken in the dry batter.
  19. 19Dip the chicken back into the wet batter.
  20. 20Dip the chicken back into the wet batter.
  21. 21Dip the chicken back into the wet batter.
  22. 22Dredge the chicken again in the dry batter, pressing firmly to create craggy edges.
  23. 23Dredge the chicken again in the dry batter, pressing firmly to create craggy edges.
  24. 24Dredge the chicken again in the dry batter, pressing firmly to create craggy edges.
  25. 25Rest the coated chicken for 10 minutes on a white rack before frying.
  26. 26Rest the coated chicken for 10 minutes on a white rack before frying.
  27. 27Rest the coated chicken for 10 minutes on a white rack before frying.
  28. 28Heat oil to 350°F.
  29. 29Heat oil to 350°F.
  30. 30Heat oil to 350°F.
  31. 31Fry the chicken in batches for 6-8 minutes, flipping the sides in between, until 165°F internal and deeply golden.
  32. 32Fry the chicken in batches for 6-8 minutes, flipping the sides in between, until 165°F internal and deeply golden.
  33. 33Fry the chicken in batches for 6-8 minutes, flipping the sides in between, until 165°F internal and deeply golden.
  34. 34In a small saucepan over low heat, melt the butter.
  35. 35In a small saucepan over low heat, melt the butter.
  36. 36In a small saucepan over low heat, melt the butter.
  37. 37Remove the saucepan from heat.
  38. 38Remove the saucepan from heat.
  39. 39Remove the saucepan from heat.
  40. 40Stir in cayenne, smoked paprika, garlic powder, honey, and salt.
  41. 41Stir in cayenne, smoked paprika, garlic powder, honey, and salt.
  42. 42Stir in cayenne, smoked paprika, garlic powder, honey, and salt.
  43. 43Simmer the glaze gently for 1-2 minutes.
  44. 44Simmer the glaze gently for 1-2 minutes.
  45. 45Simmer the glaze gently for 1-2 minutes.
  46. 46Brush or toss the fried chicken generously in the hot honey glaze.
  47. 47Brush or toss the fried chicken generously in the hot honey glaze.
  48. 48Brush or toss the fried chicken generously in the hot honey glaze.
  49. 49Whisk all ranch ingredients until smooth.
  50. 50Whisk all ranch ingredients until smooth.
  51. 51Whisk all ranch ingredients until smooth.
  52. 52Preheat the oven to 400°F.
  53. 53Preheat the oven to 400°F.
  54. 54Preheat the oven to 400°F.
  55. 55Cut open the slider buns and brush the inside with melted butter.
  56. 56Cut open the slider buns and brush the inside with melted butter.
  57. 57Cut open the slider buns and brush the inside with melted butter.
  58. 58Bake the buns for 5-7 minutes until lightly toasted.
  59. 59Bake the buns for 5-7 minutes until lightly toasted.
  60. 60Bake the buns for 5-7 minutes until lightly toasted.
  61. 61Assemble the slider buns with chicken, pickles, and ranch and serve warm.
  62. 62Assemble the slider buns with chicken, pickles, and ranch and serve warm.
  63. 63Assemble 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)
  • 2 lb boneless chicken breast, sliced in half lengthwise and cut into big pieces (roughly bun size)
  • 2 lb boneless chicken breast, sliced in half lengthwise and cut into big pieces (roughly bun size)
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 1.5 cups buttermilk
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 2 tbsp pickle juice or vinegar
  • 2 tbsp pickle juice or vinegar
  • 2 tbsp pickle juice or vinegar
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp onion powder
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 2 cups all purpose flour
  • 0.33 cup corn starch
  • 0.33 cup corn starch
  • 0.33 cup corn starch
  • 2 tsp baking powder
  • 2 tsp baking powder
  • 2 tsp baking powder
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 1 tsp black pepper powder
  • 0.25 cup butter
  • 0.25 cup butter
  • 0.25 cup butter
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tsp cayenne pepper
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 1 tbsp smoked paprika powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 1 tsp garlic powder
  • 0.25 cup honey
  • 0.25 cup honey
  • 0.25 cup honey
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 12 slider buns
  • 12 slider buns
  • 12 slider buns
  • 0.5 cup dill pickles, sliced
  • 0.5 cup dill pickles, sliced
  • 0.5 cup dill pickles, sliced
  • 4 tbsp butter, melted (for toasting the buns)
  • 4 tbsp butter, melted (for toasting the buns)
  • 4 tbsp butter, melted (for toasting the buns)
  • Oil for frying the chicken
  • Oil for frying the chicken
  • Oil for frying the chicken
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup mayonnaise
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 0.5 tsp dried dill
  • 0.5 tsp dried dill
  • 0.5 tsp dried dill
  • to taste Salt
  • to taste Salt
  • to taste Salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 0.5 tsp onion powder
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • 1 tsp dried parsley
  • squeeze lemon juice
  • squeeze lemon juice
  • 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.