Crispy Hot Honey Chicken Sliders with Pickles & Creamy Slaw (Print Version)
Crunchy fried chicken sliders brushed with hot honey, stacked with dill pickles and a cool creamy slaw.
# Ingredients:
For the chicken marinade
01 -
1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 12 slider-size pieces
02 -
1 cup (240 ml) buttermilk
03 -
1/3 cup (80 ml) dill pickle brine
04 -
2 tablespoons hot sauce
05 -
1 large egg
For the crispy coating
06 -
1 1/2 cups (190 g) all-purpose flour
07 -
1/2 cup (65 g) cornstarch
08 -
1 teaspoon baking powder
09 -
2 teaspoons kosher salt
10 -
1 teaspoon smoked paprika
11 -
1 teaspoon garlic powder
12 -
1 teaspoon onion powder
13 -
1/2 teaspoon black pepper
14 -
1/4 teaspoon cayenne pepper
15 -
6 cups (1.4 L) neutral frying oil, or enough for 2 inches in the pot
For the creamy slaw
16 -
3 cups (210 g) finely shredded green cabbage
17 -
1/2 cup (55 g) shredded carrot
18 -
1/4 cup (60 g) mayonnaise
19 -
2 tablespoons (30 g) sour cream
20 -
2 tablespoons dill pickle juice
21 -
1 tablespoon apple cider vinegar
22 -
1 teaspoon Dijon mustard
23 -
1 teaspoon honey
24 -
1/4 teaspoon celery seed
25 -
Salt and black pepper, to taste
For the hot honey and sliders
26 -
1/2 cup (170 g) honey
27 -
3 tablespoons hot sauce
28 -
2 tablespoons (28 g) unsalted butter
29 -
1/2 teaspoon crushed red pepper flakes
30 -
1/4 teaspoon smoked paprika
31 -
12 slider rolls, split and toasted
32 -
36 dill pickle chips
33 -
Optional mayonnaise for buns
# Instructions:
01 -
Whisk buttermilk, pickle brine, hot sauce, and egg in a large bowl. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 30 minutes or up to 8 hours.
02 -
Whisk mayonnaise, sour cream, pickle juice, vinegar, Dijon, honey, celery seed, salt, and pepper. Toss with cabbage and carrot, then chill while you cook the chicken.
03 -
Whisk flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, pepper, and cayenne in a shallow dish. Lift chicken from the marinade, press into the coating, rest on a rack for 10 minutes, then press lightly into the coating again.
04 -
Heat 2 inches of oil to 350°F in a Dutch oven or deep skillet. Fry chicken in batches for 5-7 minutes, turning once, until deeply golden and 165°F in the thickest part. Drain on a wire rack.
05 -
In a small saucepan over low heat, warm honey, hot sauce, butter, red pepper flakes, and smoked paprika until glossy and smooth. Keep it warm but do not boil hard.
06 -
Toast the rolls. Add a small swipe of mayo if using, then layer each bottom bun with crispy chicken, hot honey, pickle chips, and creamy slaw. Close and serve right away.
# Notes:
01 -
Best served immediately after assembly.
02 -
Marinate the chicken up to 8 hours for stronger pickle-brined flavor.
03 -
Keep fried chicken warm on a rack in a 250°F oven for up to 30 minutes.