Spicy Hot Honey Chicken Sliders with Buttermilk Brine Step-by-step instructions

Before you start

Before you start, slice the chicken breasts into slider-sized cutlets and prepare the marinade. Make sure you have enough oil for frying—about 1 inch deep in a deep skillet or Dutch oven.

Set up a wire rack over a baking sheet to drain the fried chicken. Have all the coating ingredients measured and ready. The slaw and pickles should be prepared ahead, and the hot honey should be at room temperature for easy drizzling.

Instructions

Marinate the Chicken

1. 1Slice and Brine the Chicken
   Slice the chicken breasts horizontally 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, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
   Look for The marinade should be well combined and the chicken fully submerged.
   Tip For even cooking, slice the chicken to uniform thickness.

The chicken should be fully coated in the marinade and refrigerated. The marinade should be well blended, with the spices evenly distributed.

You can prepare this up to 4 hours ahead, but at least 30 minutes is needed for the flavors to penetrate.

Fry to Golden Crisp

2. 2Dredge and Fry
   In a shallow dish, whisk together the cornstarch and flour. Remove each cutlet from the marinade, letting excess drip off, and dredge thoroughly in the flour mixture, pressing to adhere. Heat 1 inch of oil in a deep skillet to 375°F (190°C). Fry the chicken in batches for 6 minutes, turning occasionally, until golden brown and cooked through. Drain on a wire rack.
   Look for The coating should be shatteringly crisp and deep golden brown.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; maintain oil temperature between 350°F and 375°F.

The oil should be at a steady 375°F (190°C) before adding the chicken. The coating should be golden brown and crispy, and the chicken cooked through. Use a thermometer to verify the internal temperature reaches 165°F (74°C).

Assemble the Sliders

3. 3Toast Buns and Assemble
   Brush the cut sides of the brioche buns with garlic butter. Toast in a skillet or under the broiler until golden and fragrant. Place pickle chips on the bottom buns, followed by a spoonful of creamy slaw. Top with the fried chicken, then drizzle generously with hot honey. Close the sliders and serve immediately.
   Look for The buns should be toasted and the honey should glisten over the chicken.
   Tip For extra heat, add more hot honey just before serving.

The buns should be toasted and fragrant, the slaw and pickles ready, and the chicken hot. Drizzle the hot honey generously over the chicken before closing the sliders. The sliders should be served immediately while the chicken is still crispy.

Common mistakes

Avoid overcrowding the pan when frying; this lowers the oil temperature and results in greasy, soggy chicken. Also, don’t skip the buttermilk marinade—it’s essential for flavor and tenderness.

When dredging, make sure to press the coating onto the chicken so it adheres well. Finally, don’t let the fried chicken sit too long before assembling, or the coating will soften.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. The exterior should be deeply golden brown and crispy, and the coating should sound shatteringly crisp when tapped.

Juices should run clear, not pink. If you don’t have a thermometer, cut into the thickest piece to check that it’s no longer pink in the center.

• Poultry: 165°F (74°C) in the thickest part