# Hot honey chicken sliders

These hot honey chicken sliders feature crispy fried chicken coated in a spicy-sweet glaze, served on toasted slider buns with dill pickles and a creamy ranch dressing.

- Cuisine: American
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- large bowl
- whisk
- white rack
- small saucepan
- oven

## 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.

## Source

- Original video: https://www.instagram.com/reel/DUYbSxnjiCs/?igsh=MmtjMWt5d3Y5bmtv
- Recipe page: https://www.cliprecipe.com/recipe/e76cb765-7fc5-4280-88cb-3f47088da27c
- Extracted: 2026-03-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt