Crispy Hot Honey Buttermilk Chicken Sliders Tips, FAQ & printable recipe

Tips for success

For the crispiest coating, use a mix of cornstarch and flour in a 1:1 ratio. The cornstarch creates a delicate, crackly crust that stays crisp even after being tossed in the glaze.

Let the coated chicken rest for 10 minutes before frying so the coating sets and adheres better.

Keep the oil temperature steady at 375°F (190°C) for even frying. Use a thermometer and adjust the heat as needed.

Don't overcrowd the pan; fry in batches and let the oil recover between batches. After frying, drain on a wire rack rather than paper towels to keep the bottom crisp.

Variations

• Spicy Honey BBQ: Add 2 tbsp of your favorite BBQ sauce to the hot honey glaze for a smoky, tangy twist. Reduce the cayenne to 1/2 tsp for a milder heat.
• Pickle-Brined Chicken: Increase the pickle juice in the marinade to 1/4 cup and add 1/2 cup of chopped dill pickles to the slaw for an extra briny kick.
• Crispy Chicken Tenders: Cut the chicken into strips instead of cutlets for a fun, hand-held version. Adjust frying time to 4-5 minutes, depending on thickness.
• Baked Option: For a lighter version, bake the coated chicken at 425°F for 20-25 minutes, flipping halfway, until cooked through. Glaze as directed.

Storage and make-ahead

Fridge

Store leftover sliders in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven for 5-7 minutes to crisp it up.

Freezer

Freeze the fried, unglazed chicken for up to 2 months. Thaw overnight and reheat in a 350°F oven, then glaze and assemble. Freeze the glaze separately.

Reheat

Reheat the sliders in a 350°F oven for 5-7 minutes, or until the chicken is hot and the buns are toasted. Avoid microwaving, as it will make the coating soggy.

Leftover sliders can be stored in an airtight container in the refrigerator for up to 3 days. The chicken may lose some crispness, but the flavor remains.

For best results, store the components separately: keep the glazed chicken, slaw, and buns in separate containers and assemble just before serving.

The buttermilk marinade can be prepared up to 2 days ahead and stored in the refrigerator. The chicken can be marinated for up to 8 hours.

The hot honey glaze can be made ahead and reheated gently before use. The slaw can also be prepared a day in advance and kept chilled.

Serving ideas

Serve the sliders warm, with extra hot honey glaze on the side for those who want more heat. A pile of dill pickle chips on the side adds a briny crunch. These sliders are perfect for game day, parties, or a fun weeknight dinner.

Pair with a cold beer, a crisp coleslaw, or sweet potato fries. For a lighter side, a green salad with a tangy vinaigrette balances the richness. The sliders are best enjoyed immediately after assembly, while the chicken is still crispy and the buns are soft.

Frequently asked questions

Recipe card

Crispy Hot Honey Buttermilk Chicken Sliders

Prep 25 minCook 20 minTotal 45 minServes 8

Ingredients

• 2 lb boneless, skinless chicken breasts, sliced into slider-sized cutlets
• 1 1/2 cups buttermilk
• 1/4 cup hot sauce
• 2 tbsp pickle juice
• 1 tbsp garlic powder
• 1 tbsp smoked paprika
• 1 tsp salt
• 2 cups seasoned cornstarch and flour mix
• neutral oil, for frying, to taste
• 1/2 cup wildflower honey
• 2 tbsp butter
• 2 tbsp hot sauce
• 1 tsp cayenne pepper
• 8 mini brioche slider buns
• garlic butter, for toasting, to taste
• dill pickle chips, to taste
• creamy cabbage slaw, to taste

Instructions

1. Slice the chicken breasts into slider-sized cutlets, about 1/2-inch thick. In a large bowl, whisk together the buttermilk, hot sauce, pickle juice, garlic powder, smoked paprika, and salt. Add the chicken cutlets and turn to coat completely. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Place the seasoned cornstarch and flour mix in a shallow dish. Remove the chicken from the marinade, letting any excess drip off, and dredge each cutlet in the coating, pressing firmly to adhere. Shake off any excess and set the coated chicken on a wire rack.
3. Heat 2 inches of neutral oil in a deep skillet or Dutch oven to 375°F (190°C). Working in batches, carefully add the chicken cutlets and fry for 6 minutes, turning occasionally, until golden brown and cooked through. The internal temperature should read 165°F (74°C) on an instant-read thermometer. Transfer to a wire rack to drain.
4. In a small saucepan over medium heat, combine the honey, butter, hot sauce, and cayenne pepper. Cook, stirring occasionally, until the butter is melted and the glaze is smooth and bubbling. Remove from heat and keep warm.
5. Using tongs, dip each fried chicken cutlet into the hot honey glaze, turning to coat completely. Let any excess glaze drip off, then place the glazed chicken on a wire rack set over a baking sheet.
6. Split the mini brioche slider buns and spread the cut sides with garlic butter. Heat a skillet or griddle over medium heat and toast the buns, cut side down, until golden and fragrant, about 1-2 minutes.
7. On the bottom half of each toasted bun, layer a few dill pickle chips and a spoonful of creamy cabbage slaw. Place a glazed chicken cutlet on top, then add the top bun. Press gently to set.
8. Arrange the sliders on a serving platter and drizzle with additional hot honey glaze if desired. Serve immediately while the chicken is still crispy and the buns are warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

32 g

Carbohydrates

45 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.