Crispy Hot Honey Buttermilk Chicken Sliders

Golden, crunchy chicken cutlets are soaked in a tangy buttermilk marinade, fried until shatteringly crisp, then dunked in a sticky-sweet hot honey glaze. Stacked on toasted brioche with dill pickles and creamy slaw, each slider is a perfect bite of spicy, sweet, and tangy.

These hot honey buttermilk chicken sliders bring together everything craveable: juicy, tender chicken with a shatter-crisp coating, a glossy glaze that balances heat and sweetness, and the cool crunch of pickles and slaw.

The buttermilk marinade tenderizes the meat and adds a subtle tang, while the double-coating of cornstarch and flour ensures an extra-crispy crust that holds up to the glaze. Toasted brioche buns add a buttery richness that ties it all together. Whether for game day, a casual dinner, or a party platter, these sliders are guaranteed to disappear fast.

Ingredients

Why this recipe works

The buttermilk marinade does double duty: its acidity tenderizes the chicken, keeping it juicy even after frying, while its thickness helps the seasoned flour-and-cornstarch coating cling to every nook and cranny. Cornstarch in the coating creates a light, crackly crust that stays crisp longer, even after being tossed in the warm honey glaze.

The hot honey glaze is a simple balance of sweet honey, rich butter, and fiery hot sauce with a pinch of cayenne. Heating the glaze slightly thins it, so it coats the chicken evenly without making the crust soggy.

The result is a sticky, glossy finish that delivers a hit of heat followed by a mellow sweetness—a combination that keeps you reaching for another slider.

Notes and substitutions

Use boneless, skinless chicken breasts sliced into cutlets about 1/2-inch thick. If using chicken thighs, they will be juicier but may require a slightly longer fry time.

The seasoned cornstarch and flour mix can be as simple as equal parts cornstarch and all-purpose flour with salt, pepper, and a pinch of cayenne, or use a store-bought seasoned coating.

Wildflower honey adds a floral note, but any liquid honey works. For the hot sauce, choose a vinegar-based sauce like Frank's or Tabasco; avoid thick, sweet chili sauces.

The creamy cabbage slaw can be a simple mix of shredded cabbage, mayonnaise, and a splash of vinegar, or use your favorite store-bought coleslaw. Mini brioche buns are soft and buttery, but dinner rolls or slider buns also work.

• buttermilk: 1 1/2 cups whole milk mixed with 1 1/2 tbsp lemon juice or white vinegar, let sit 5 minutes
• wildflower honey: regular honey or a mild floral honey
• mini brioche buns: small soft dinner rolls or slider buns
• cayenne pepper: 1/2 tsp crushed red pepper flakes for a slightly different heat

Equipment

• large bowl
• whisk
• shallow dish for dredging
• deep skillet or Dutch oven
• frying thermometer
• tongs
• small saucepan
• pastry brush