Name: Nashville Hot Honey Chicken Sliders
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken thighs (about 1 to 1¼ lb total); 2 cups buttermilk; 3 tablespoons hot sauce (Frank’s-style or other favorite); 1 tablespoon smoked paprika; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1½ cups all-purpose flour; ¾ tablespoon (about 2¼ teaspoons) cayenne pepper; 1 tablespoon smoked paprika (dredge); 1½ tablespoons garlic powder; ½ tablespoon onion powder; ½ teaspoon kosher salt (dredge); ¼ teaspoon white pepper (optional); Neutral oil (canola, peanut, or sunflower), enough for 1½–2 inches in a heavy skillet or Dutch oven (about 4 cups); 4 tablespoons honey; 2 tablespoons brown sugar; 2 tablespoons cayenne pepper (hot-honey sauce); ½ tablespoon smoked paprika (hot-honey sauce); ½ tablespoon garlic powder (hot-honey sauce); ½ cup hot oil (reserved from frying the chicken); 8 slider rolls (potato rolls work well); Creamy Southern coleslaw (about 1½ cups); Dill pickle slices

Description

Handheld sliders featuring crispy buttermilk-brined chicken thighs tossed in spicy-sweet hot-honey sauce, served with creamy coleslaw and pickles.

Ingredients

4 boneless, skinless chicken thighs (about 1 to 1¼ lb total)
2 cups buttermilk
3 tablespoons hot sauce (Frank’s-style or other favorite)
1 tablespoon smoked paprika
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ cups all-purpose flour
¾ tablespoon (about 2¼ teaspoons) cayenne pepper
1 tablespoon smoked paprika (dredge)
1½ tablespoons garlic powder
½ tablespoon onion powder
½ teaspoon kosher salt (dredge)
¼ teaspoon white pepper (optional)
Neutral oil (canola, peanut, or sunflower), enough for 1½–2 inches in a heavy skillet or Dutch oven (about 4 cups)
4 tablespoons honey
2 tablespoons brown sugar
2 tablespoons cayenne pepper (hot-honey sauce)
½ tablespoon smoked paprika (hot-honey sauce)
½ tablespoon garlic powder (hot-honey sauce)
½ cup hot oil (reserved from frying the chicken)
8 slider rolls (potato rolls work well)
Creamy Southern coleslaw (about 1½ cups)
Dill pickle slices

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Instructions

Brine the chicken by whisking together buttermilk, hot sauce, 1 tbsp smoked paprika, ½ tsp kosher salt, and ½ tsp black pepper in a bowl. Add chicken thighs, press to submerge, cover, and refrigerate for 2–8 hours.
Dredge in a shallow dish by whisking together flour, cayenne, 1 tbsp smoked paprika, garlic powder, onion powder, ½ tsp salt, and white pepper. Remove a thigh from the buttermilk, let excess drip, and dredge thoroughly in the seasoned flour.
Fry chicken in hot oil at 350–360°F (175–182°C) for about 5–7 minutes per side until golden brown. Transfer to a wire rack to drain.
Make the hot honey sauce by whisking reserved hot oil, honey, brown sugar, cayenne, smoked paprika, and garlic powder in a bowl until uniform. Taste and adjust the heat if necessary.
Assemble sliders with a spoonful of coleslaw on the bottom of each slider roll, topped with the hot-honey chicken and 1–2 pickle slices.
Serve warm and enjoy!

Notes

For less heat, reduce the cayenne in both the chicken and the hot-honey sauce. Store any leftovers in an airtight container for up to 3–4 days.

Prep Time: 120 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying
Cuisine: American