These Spicy Honey Butter Fried Chicken Sliders are the ultimate game-day, party, or indulgent snack—featuring ultra-crispy buttermilk fried chicken tossed in a sticky-sweet-spicy glaze, piled on buttery brioche buns with crunchy slaw and pickles. Every bite delivers heat, sweetness, and crunch in perfect harmony!
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🛒 Ingredients
For the Buttermilk Marinade:
1 lb (450g) boneless chicken thighs (cut into slider-sized pieces)
1 cup buttermilk
1 tbsp hot sauce (e.g., Frank’s RedHot)
1 tsp garlic powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
For the Dredge:
1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
1 tbsp onion powder
1 tsp cayenne pepper
1 tsp salt
½ tsp baking powder (lighter crunch)
For the Spicy Honey Butter Glaze:
¼ cup honey
3 tbsp unsalted butter
1 tbsp sriracha (adjust to taste)
1 tsp soy sauce
½ tsp garlic powder
½ tsp cayenne pepper (optional, for extra heat)
For Assembly:
8 brioche slider buns, toasted
½ cup creamy coleslaw
8 dill pickle slices
Softened butter (for buns)
👨🍳 Step-by-Step Instructions
1️⃣ Marinate the Chicken
- In a bowl, whisk buttermilk, hot sauce, garlic powder, paprika, salt, and pepper.
- Add chicken, ensuring each piece is coated. Cover and refrigerate for 4–24 hours (longer = juicier).
2️⃣ Prep the Dredge
- In a shallow dish, mix flour, cornstarch, onion powder, cayenne, salt, and baking powder.
3️⃣ Dredge the Chicken
- Remove chicken from buttermilk, letting excess drip off.
- Double-dredge for extra crunch:
- Coat in flour mixture, shake off excess.
- Dip back into buttermilk, then into flour again.
- Place on a wire rack and rest for 10 mins (helps coating adhere).
4️⃣ Fry to Perfection
- Heat 2 inches of oil in a deep pot or Dutch oven to 350°F / 175°C.
- Fry chicken in batches (don’t overcrowd!) for 4–5 mins per side until golden and internal temp reaches 165°F / 74°C.
- Drain on a wire rack (not paper towels—keeps them crispy!).
5️⃣ Make the Spicy Honey Butter Glaze
- In a small saucepan, melt butter over low heat.
- Whisk in honey, sriracha, soy sauce, garlic powder, and cayenne. Simmer 1–2 mins until slightly thickened.
- Toss fried chicken in glaze while still hot.
6️⃣ Assemble the Sliders
- Toast brioche buns in a buttered skillet until golden.
- Layer: bottom bun → slaw → glazed chicken → pickle → top bun.
- Secure with a toothpick if needed.
🧰 Equipment Used
- Dutch oven or deep fryer
- Meat thermometer
- Wire rack
- Shallow dishes (for dredging)
🧊 Storage & Reheating
Fridge: Store unglazed chicken up to 3 days. Reheat in air fryer (5 mins at 375°F).
Freezer: Freeze fried chicken (unglazed) up to 1 month. Reheat from frozen in oven.
🌟 Pro Tips
✅ For extra crunch: Add 1 tbsp vodka to dredge (evaporates faster, creating air pockets).
✅ Heat control: Replace sriracha with gochujang for deeper spice.
✅ Make ahead: Marinate chicken overnight, dredge just before frying.
🌶️🔥 Spicy Honey Butter Fried Chicken Sliders (Crispy, Juicy & Addictive!)
Description
Tender chicken thighs are marinated in spiced buttermilk, double-dredged for extra crunch, fried to golden perfection, then tossed in a fiery honey butter sauce. Served on toasted brioche with cool slaw for balance.
Ingredients
For the Buttermilk Marinade:
For the Dredge:
For the Spicy Honey Butter Glaze:
For Assembly:
Instructions
Marinate the Chicken
- In a bowl, whisk buttermilk, hot sauce, garlic powder, paprika, salt, and pepper.
- Add chicken, ensuring each piece is coated. Cover and refrigerate for 4–24 hours (longer = juicier).
Prep the Dredge
- In a shallow dish, mix flour, cornstarch, onion powder, cayenne, salt, and baking powder.
Dredge the Chicken
- Remove chicken from buttermilk, letting excess drip off.
- Double-dredge for extra crunch:
- Coat in flour mixture, shake off excess.
- Dip back into buttermilk, then into flour again.
- Place on a wire rack and rest for 10 mins (helps coating adhere).
Fry to Perfection
- Heat 2 inches of oil in a deep pot or Dutch oven to 350°F / 175°C.
- Fry chicken in batches (don’t overcrowd!) for 4–5 mins per side until golden and internal temp reaches 165°F / 74°C.
- Drain on a wire rack (not paper towels—keeps them crispy!).
Make the Spicy Honey Butter Glaze
- In a small saucepan, melt butter over low heat.
- Whisk in honey, sriracha, soy sauce, garlic powder, and cayenne. Simmer 1–2 mins until slightly thickened.
- Toss fried chicken in glaze while still hot.
Assemble the Sliders
- Toast brioche buns in a buttered skillet until golden.
- Layer: bottom bun → slaw → glazed chicken → pickle → top bun.
- Secure with a toothpick if needed.
Nutrition Facts
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 32g11%
- Sugars 12g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
🧊 Storage & Reheating
Fridge: Store unglazed chicken up to 3 days. Reheat in air fryer (5 mins at 375°F).
Freezer: Freeze fried chicken (unglazed) up to 1 month. Reheat from frozen in oven.
