Spicy Hot Honey Chicken Sliders with Buttermilk Brine

These hot honey chicken sliders bring together all the best things: juicy, tender chicken with a shatteringly crisp crust, a tangy buttermilk brine, and a sweet-spicy honey drizzle that pulls everything together.

They’re perfect for game day, a casual dinner, or any time you want a sandwich that feels like a celebration. The recipe is straightforward, using simple ingredients and a few key techniques to get that perfect crunch and flavor.

The secret to these sliders is a double-layered approach: first, a buttermilk marinade that tenderizes the chicken and infuses it with tangy, spicy flavor, and second, a cornstarch-flour dredge that creates an incredibly crispy, crunchy crust when fried.

The hot honey adds a final glossy, sweet-and-spicy kick that makes each bite irresistible. These sliders are quick enough for a weeknight but special enough to serve at a party.

Ingredients

Why this recipe works

The buttermilk marinade does double duty: it adds flavor and helps tenderize the chicken, ensuring juicy, moist meat even after frying. The acidity in the buttermilk also helps the coating adhere better, creating a thicker, crunchier crust.

Using a combination of cornstarch and flour in the dredge is the trick to that shatteringly crisp texture.

Cornstarch absorbs moisture and fries up extra crispy, while flour provides structure. The result is a coating that stays crunchy even after being drizzled with honey.

Notes and substitutions

For the best results, use boneless, skinless chicken breasts and slice them yourself into even cutlets. This ensures uniform cooking and the perfect slider size. If you prefer dark meat, you can use boneless, skinless thighs, but adjust the frying time as needed.

The hot sauce can be adjusted to your heat preference; use a mild or extra-spicy variety. The creamy cabbage slaw adds a cool, crunchy contrast, but you can substitute with shredded lettuce or coleslaw mix.

The brioche buns are soft and slightly sweet, which balances the spicy chicken beautifully.

• Buttermilk: Mix 1 1/2 cups whole milk with 1 1/2 tbsp lemon juice or white vinegar; let stand 5 minutes.
• Hot sauce: Use your favorite brand; adjust the amount to control heat.
• Garlic butter: Melt 2 tbsp butter and stir in 1/2 tsp garlic powder.
• Creamy cabbage slaw: Use store-bought coleslaw mix or shredded cabbage with your favorite creamy dressing.

Equipment

• Large bowl
• Whisk
• Deep skillet or Dutch oven
• Deep-fry thermometer
• Tongs
• Wire rack set over baking sheet
• Pastry brush
• Cutting board and knife