Hot Honey Sliders
Get ready to elevate your slider game with these mouthwatering Hot Honey Sliders! Juicy patties are drizzled with a sweet and spicy honey glaze that packs a flavorful punch, while creamy coleslaw adds the perfect crunch. Perfect for game day or any casual get-together, these sliders are sure to steal the show!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Cayenne pepper
🥩Meat & Seafood(1)
- Chicken breasts (454 g)
🥛Dairy & Eggs(2)
- Butter (14 g)
- Buttermilk (227 g)
🫙Pantry Staples(3)
- Cornstarch
- Flour: Same seasonings (125 g)
- Honey (120 ml)
🧂Spices & Seasonings(3)
- Garlic powder
- Onion powder
- All purpose Ranch seasoning
🍯Sauces & Condiments(2)
- Hot sauce
- Pickle juice
Nutrition (per serving)
Calories
685
Protein
50g
Carbs
54g
Fat
34g
👨🍳 Instructions
- 1
Prepare the chicken by marinating it in buttermilk, hot sauce, and pickle juice.
- 2
Coat the marinated chicken in a mixture of flour, cornstarch, and seasonings, then fry until golden brown.
- 3
Melt butter and mix with cayenne pepper and honey to create the sauce.
- 4
Assemble sliders with fried chicken and drizzle with the hot honey sauce.
💡 Pro Tips
- ✓Marinate chicken breasts in buttermilk-hot sauce mixture for 4-8 hours (not overnight) because lactic acid denatures proteins optimally at this window; beyond 12 hours, the acidic brine over-tenderizes and creates mushy texture.timing4-8 hours maximum
- ✓Add cornstarch at a 1:3 ratio to flour (25% cornstarch by weight) because its lower protein content prevents gluten development, creating a crispier, more delicate crust that shatters rather than cheats.ingredient25% cornstarch ratio
- ✓Pat chicken completely dry with paper towels before dredging and let coated chicken rest 10 minutes at room temperature; this allows flour to hydrate slightly and adhere better, reducing breading loss during frying by up to 30%.technique10 minutes rest time
- ✓Fry at 325°F (not higher) for 11-13 minutes per breast half because lower temperature allows thermal diffusion to the center (internal temp 165°F) before the exterior burns; higher temps cause dark exterior with undercooked interiors.equipment325°F, 11-13 minutes
- ✓Emulsify hot honey by whisking butter and cayenne together off-heat first, then warm to 160°F maximum before drizzling; temperatures above 165°F break the emulsion and honey separates from the fat, creating greasy pooling.technique160°F maximum temperature
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Hot Honey Sliders
Get ready to elevate your slider game with these mouthwatering Hot Honey Sliders! Juicy patties are drizzled with a sweet and spicy honey glaze that packs a flavorful punch, while creamy coleslaw adds the perfect crunch. Perfect for game day or any casual get-together, these sliders are sure to steal the show!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- Cayenne pepper
🥩Meat & Seafood(1)
- Chicken breasts (454 g)
🥛Dairy & Eggs(2)
- Butter (14 g)
- Buttermilk (227 g)
🫙Pantry Staples(3)
- Cornstarch
- Flour: Same seasonings (125 g)
- Honey (120 ml)
🧂Spices & Seasonings(3)
- Garlic powder
- Onion powder
- All purpose Ranch seasoning
🍯Sauces & Condiments(2)
- Hot sauce
- Pickle juice
Nutrition (per serving)
Calories
685
Protein
50g
Carbs
54g
Fat
34g
👨🍳 Instructions
- 1
Prepare the chicken by marinating it in buttermilk, hot sauce, and pickle juice.
- 2
Coat the marinated chicken in a mixture of flour, cornstarch, and seasonings, then fry until golden brown.
- 3
Melt butter and mix with cayenne pepper and honey to create the sauce.
- 4
Assemble sliders with fried chicken and drizzle with the hot honey sauce.
💡 Pro Tips
- ✓Marinate chicken breasts in buttermilk-hot sauce mixture for 4-8 hours (not overnight) because lactic acid denatures proteins optimally at this window; beyond 12 hours, the acidic brine over-tenderizes and creates mushy texture.timing4-8 hours maximum
- ✓Add cornstarch at a 1:3 ratio to flour (25% cornstarch by weight) because its lower protein content prevents gluten development, creating a crispier, more delicate crust that shatters rather than cheats.ingredient25% cornstarch ratio
- ✓Pat chicken completely dry with paper towels before dredging and let coated chicken rest 10 minutes at room temperature; this allows flour to hydrate slightly and adhere better, reducing breading loss during frying by up to 30%.technique10 minutes rest time
- ✓Fry at 325°F (not higher) for 11-13 minutes per breast half because lower temperature allows thermal diffusion to the center (internal temp 165°F) before the exterior burns; higher temps cause dark exterior with undercooked interiors.equipment325°F, 11-13 minutes
- ✓Emulsify hot honey by whisking butter and cayenne together off-heat first, then warm to 160°F maximum before drizzling; temperatures above 165°F break the emulsion and honey separates from the fat, creating greasy pooling.technique160°F maximum temperature