Hot Honey Chicken Sliders
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
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
Instructions
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.
Prep the Dredge
- In a separate bowl, combine flour, rice flour, cornstarch, baking powder, and spices.
- Stir everything together to distribute the seasoning evenly.
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.
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.
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.
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.
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.
Video
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