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Amazing 40-Minute Hot Honey Chicken Sliders

Hot Honey Chicken Sliders
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Make these easy Hot Honey Chicken Sliders for your next gathering. You get crispy chicken coated in a perfect balance of sweet honey and spicy heat, served right on soft slider buns. They are crowd-pleasing finger food.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or tenders
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • 1/2 cup honey
  • 2 tablespoons hot sauce (adjust to your spice preference)
  • 1 tablespoon apple cider vinegar
  • 12 slider buns
  • Butter, softened, for toasting
  • Optional: Thinly sliced pickles or coleslaw for topping

Instructions

  1. Cut the chicken into pieces that fit well on your slider buns.
  2. Set up your dredging station: place flour mixed with salt, pepper, and paprika in one shallow dish. Beat the eggs in a second dish. Place buttermilk in a third dish.
  3. Dredge each chicken piece first in the flour mixture, shaking off excess. Dip it into the egg, then into the buttermilk, and finally back into the flour mixture for a thick coating.
  4. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
  5. Carefully place the coated chicken into the hot oil, working in batches so you do not crowd the pan. Fry for 4-6 minutes per side until golden brown and cooked through (internal temperature of 165°F or 74°C).
  6. Remove the cooked chicken and place it on a wire rack set over a baking sheet to drain excess oil.
  7. While the chicken drains, make the hot honey: gently warm the honey, hot sauce, and apple cider vinegar in a small saucepan until combined. Do not boil.
  8. Brush the hot honey glaze generously over the crispy fried chicken pieces.
  9. Lightly butter the cut sides of the slider buns and toast them in a dry pan or under the broiler until golden.
  10. Assemble your sliders: place a piece of glazed chicken on each bottom bun. Add pickles or coleslaw if you wish. Top with the bun tops. Serve immediately.

Notes

  • For extra crispy chicken, double-dip the chicken in the buttermilk and flour mixture.
  • You control the heat; use less hot sauce if you prefer a milder flavor.
  • Make sure your oil temperature stays consistent for the best texture.

Nutrition

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