Hot honey chicken sliders
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.
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