Spicy Hot Honey Chicken Sliders with Buttermilk Brine Tips, FAQ & printable recipe

Tips for success

For an extra-crispy crust, let the dredged chicken rest on a wire rack for 10 minutes before frying. This allows the coating to set and adhere better.

Also, make sure the oil is at the right temperature; use a thermometer to avoid burning or undercooking.

To keep the sliders warm while you fry the remaining batches, place them on a wire rack in a 200°F (95°C) oven.

This will keep the coating crisp without drying out the chicken. Drizzle the hot honey over the chicken just before serving to keep the crunch intact.

Variations

• Extra Spicy: Add 1-2 teaspoons of cayenne pepper to the flour mixture and increase the hot sauce in the marinade to 1/3 cup. Drizzle with extra hot honey before serving.
• Sweet Heat: Mix 2 tablespoons of honey with 1 teaspoon of chili flakes for a milder, sweeter drizzle. Reduce the hot sauce to 2 tablespoons in the marinade.
• Crunchy Coating: Add 1/2 cup of crushed cornflakes or panko breadcrumbs to the flour-cornstarch mixture for an extra-crunchy texture.
• Ranch Style: Swap the creamy cabbage slaw for a ranch-dressed slaw. Stir 2 tablespoons of ranch dressing mix into 1 cup of shredded cabbage.

Storage and make-ahead

Fridge

Store leftover chicken and sliders in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze fried chicken without the sauce for up to 2 months. Reheat in a 375°F (190°C) oven for 10-15 minutes.

Reheat

Reheat in an air fryer at 350°F (175°C) for 5-7 minutes, or in a 375°F (190°C) oven for 10 minutes, until hot and crispy.

Store leftover fried chicken and sliders separately in airtight containers in the refrigerator for up to 3 days.

The chicken will lose its crispness when stored, but you can reheat it in an air fryer or oven to restore some crunch. The sliders are best eaten fresh, but you can reassemble them with reheated chicken.

You can marinate the chicken up to 4 hours ahead, and even dredge it a few hours in advance, storing it in the refrigerator.

However, for the crispiest results, fry the chicken just before serving. The slaw and pickles can be prepared a day ahead, and the hot honey can be warmed gently before drizzling.

Serving ideas

Serve these sliders hot, with extra hot honey on the side for those who want more heat. They pair wonderfully with a cold beer, coleslaw, or a simple green salad. The sliders are perfect for parties, game days, or a fun family dinner.

For a complete meal, serve the sliders with sweet potato fries, onion rings, or a fresh fruit salad. The combination of spicy, sweet, and tangy flavors makes these sliders a crowd-pleaser. Don’t forget plenty of napkins!

Frequently asked questions

Recipe card

Spicy Hot Honey Chicken Sliders with Buttermilk Brine

Prep 20 minCook 15 minTotal 35 minServes 6

Ingredients

• 2 lb boneless, skinless chicken breasts
• 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
• 1 cup cornstarch
• 1 cup all-purpose flour
• vegetable oil for frying, to taste
• 6 mini brioche slider buns
• 2 tbsp garlic butter, melted
• 1/2 cup dill pickle chips
• 1 cup creamy cabbage slaw
• 1/2 cup hot honey

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

680

Protein

42 g

Carbohydrates

55 g

Fat

32 g

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