Hot Honey Chicken Sliders

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If you’re into crispy fried chicken and sweet heat, these hot honey chicken sliders hit the spot. They’re messy in the best way, crunchy, spicy, sticky, and so satisfying. I’ve been playing around with double-dredging and rice flour to get extra crackle, and it’s worth the effort. These sliders are perfect for game day, backyard parties, or just because you’re craving something ridiculously good. The hot honey sauce pulls it all together—sticky, garlicky, and spicy with just enough sweetness. These sliders don’t last long, so make extra.

Ingredients You’ll Need

For the Chicken Marinade (Wet Batter)

3 chicken thighs, boneless skinless
1 tsp garlic powder
½ tsp cayenne powder
½ tsp paprika powder
½ tsp black or white pepper
½ tsp salt
1 tbsp flour
1 egg
2 tbsp hot sauce
½ cup buttermilk

For the Dried Batter

1 cup all-purpose flour
½ cup cornstarch
1 cup rice flour
1 tbsp baking powder
½ tsp garlic powder
½ tsp cayenne powder
½ tsp paprika powder
½ tsp black pepper
½ tsp salt

For the Hot Honey Sauce

2 tbsp butter
¼ cup honey
1–2 tbsp hot sauce (adjust to your heat preference)
2 garlic cloves, minced
¼ tsp paprika powder

Other Ingredients

Hawaiian slider buns
2 tbsp butter, melted
1 tsp garlic powder
1 tsp chopped fresh parsley
Pickles
Homemade ranch (or your favorite ranch dip)

How to Make Hot Honey Chicken Sliders

1. Marinate the Chicken

Cut the chicken thighs in half if they’re large.
In a bowl, mix buttermilk, flour, egg, garlic powder, paprika, cayenne, hot sauce, salt, and pepper.
Add the chicken to the marinade and let it sit for at least 30 minutes while you prep everything else. Longer is fine too.

2. Prep the Dredge

In a separate bowl, combine flour, rice flour, cornstarch, baking powder, and spices.
Stir everything together to distribute the seasoning evenly.

3. Dredge the Chicken (Double Dredging Method)

Grab a piece of marinated chicken and press it into the dry batter. Really press it—don’t just dust it.
Shake it hard so you get lots of craggy bits. That’s what gives you those crispy edges.
Dunk it back into the wet batter, then into the dry again. Press and shake again.
Set aside on a tray and repeat with the rest.

4. Fry the Chicken

Heat oil in a deep pan over medium-low heat.
Once the oil is hot, gently drop in the chicken. Don’t overcrowd the pan.
Fry for 4–5 minutes per side or until golden and cooked through.
Remove and drain on a wire rack or paper towel.
Let the chicken rest for 1-2 minutes, then double fry for 2–3 more minutes to get them extra crispy.

5. Make the Hot Honey Sauce

In a small pan over low heat, melt the butter gently.
Add garlic and let it cook for 30 seconds until fragrant.
Stir in honey, hot sauce, and paprika. Mix well and let it warm through without boiling.
Turn off the heat and set aside.

6. Toast the Slider Buns

Mix melted butter with chopped parsley.
Open the buns and brush the inside with the butter mix.
Toast cut-side down on a pan or grill until golden brown.

7. Assemble the Sliders

Place the bottom bun on a tray.
Spread ranch on the bun.
Add a few pickle slices.
Top with a piece of fried chicken.
Drizzle with hot honey sauce.
Cap it with the top bun and brush the top with garlic butter mix.
Serve with extra ranch on the side.

Tips for Perfect Hot Honey Chicken Sliders

Double dredging makes the difference

This method isn’t just for looks—it’s what gives you those extra crispy, jagged edges that hold up under sauce. When you dredge, don’t be gentle. Press the chicken into the dry mix, shake it like you mean it, and repeat the process twice. The more craggy bits you create, the crispier the final result. It’s messy, but that’s the fun part.

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Don’t rush the fry

Cook the chicken on medium-low heat. Too hot and the outside browns before the inside is done. Letting it cook slower gives you an even, golden crust. Once it’s cooked through, a second fry crisps everything up and makes it stay crunchy even after you add sauce. Double fry is a game-changer.

Let the chicken rest before second fry

After the first fry, rest the chicken for a few minutes. It helps steam escape and keeps the inside juicy. When you drop it back in for the second fry, you’ll get even more crunch without overcooking the meat. You’ll know it’s ready when it’s deeply golden and sounds crisp when you tap it.

Low heat for hot honey sauce

Butter burns fast. Keep the heat low when you’re melting it. Add garlic just as it starts to melt, not before. Once the garlic is fragrant, stir in the honey and hot sauce. Let it warm up gently without boiling. Overheating can make it split or taste bitter. You want smooth and glossy.

Don’t skip the toasted buns

That garlic butter mix takes the sliders to the next level. Toasting the buns gives them a bit of crunch and keeps them from getting soggy once the hot chicken and sauce go in. Use a skillet or even your air fryer—just get that golden edge. It makes a difference in every bite.

Why you love hot honey chicken sliders

because every layer brings something to the table. The chicken stays juicy inside with a crispy crust that holds up even after saucing. The sweet and spicy hot honey glaze is simple to make and clings to every bite. Ranch and pickles cut through the heat and add balance, while the toasted garlic buns give you that buttery crunch. Whether it’s for game day, a weekend craving, or feeding a crowd, these sliders hit all the right notes.

Ingredients for homemade ranch:

You might want to adjust the seasoning to taste.

1:2 butter milk & mayonnaise
Garlic powder
sugar
Dried parsley
Dried basil
Black pepper
pinch of salt