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Hot Honey Garlic Chicken Sliders

Incredibly crispy fried chicken thighs drenched in a sticky, sweet, and spicy hot honey garlic glaze, served on soft toasted buns with dill pickles and a glossy garlic butter topping.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Marinating Time 2 hours
Total Time 1 hour
Servings: 12 Sliders
Course: Appetizer, Dinner, Main Course
Cuisine: American, Southern
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into slider pieces
  • 1 cup buttermilk
  • 1 large egg
  • 1 tbsp hot sauce
  • 1 tsp salt
  • 0.5 tsp black pepper
Breading
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 cups frying oil peanut or canola
Hot Honey Garlic Glaze
  • 0.5 cup honey
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 2 tbsp hot sauce adjust to taste
  • 1 tbsp apple cider vinegar
  • 1 tsp red pepper flakes
  • 0.5 tsp salt
Assembly & Topping
  • 12 Hawaiian sweet rolls sliced in half
  • 1 jar dill pickle slices thick cut
  • 3 tbsp unsalted butter melted
  • 1 clove garlic minced
  • 1 tbsp fresh parsley chopped

Equipment

  • Dutch Oven or Deep Fryer
  • Wire cooling rack
  • Baking sheet
  • Deep-fry thermometer
  • Small Saucepan

Method
 

  1. Whisk buttermilk, egg, hot sauce, salt, and pepper in a bowl. Add chicken pieces, ensuring they are coated. Cover and marinate in the fridge for at least 2 hours.
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper. Drizzle 2-3 tablespoons of the buttermilk marinade into the flour and mix to create craggy clumps.
  3. Remove chicken from marinade, letting excess drip off. Dredge heavily in the flour mixture, pressing firmly. Place on a wire rack and let sit for 10-15 minutes.
  4. Heat 2 inches of oil in a Dutch oven to 350°F (175°C). Fry chicken in small batches for 5-7 minutes until golden brown and cooked through (165°F internal). Drain on a clean wire rack.
  5. In a small saucepan, melt 4 tbsp butter over medium-low heat. Add 4 cloves minced garlic and cook 1 minute. Stir in honey, hot sauce, vinegar, red pepper flakes, and salt. Simmer for 2 minutes, then remove from heat.
  6. Toss the fried chicken in the warm hot honey garlic glaze until completely coated and sticky.
  7. Lightly toast the cut sides of the slider buns. Layer the bottom buns with dill pickles, then top with the glazed chicken and the top buns.
  8. Mix 3 tbsp melted butter, 1 clove minced garlic, and chopped parsley. Brush generously over the top buns. Serve immediately.

Notes

To ensure maximum crispiness, never let your fried chicken rest on paper towels. Always use a wire rack so the steam can escape without making the bottom soggy.