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🌶️🔥 Spicy Honey Butter Fried Chicken Sliders (Crispy, Juicy & Addictive!)

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.

Prep Time 30 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 350  F
Estimated Cost: 12
Calories: 320 kcal
Best Season: Suitable throughout the year
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:
  • 1 lb 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
  • 1/2 tsp black pepper
    • For the Dredge:
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch (for extra crispiness)
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp baking powder (lighter crunch)
    • For the Spicy Honey Butter Glaze:
  • 1/4 cup honey
  • 3 tbsp unsalted butter
  • 1 tbsp sriracha (adjust to taste)
  • 1 tsp soy sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper (optional, for extra heat)
    • For Assembly:
  • 8 brioche slider buns, toasted
  • 1/2 cup creamy coleslaw
  • 8 dill pickle slices
  • Softened butter (for buns)
Instructions
    Marinate the Chicken
  1. 1
    In a bowl, whisk buttermilk, hot sauce, garlic powder, paprika, salt, and pepper.
  2. 2
    Add chicken, ensuring each piece is coated. Cover and refrigerate for 4–24 hours (longer = juicier).
    3. Prep the Dredge
  3. 3
    In a shallow dish, mix flour, cornstarch, onion powder, cayenne, salt, and baking powder.
    4. Dredge the Chicken
  4. 4
    Remove chicken from buttermilk, letting excess drip off.
  5. 5
    Double-dredge for extra crunch:
  6. 6
    Coat in flour mixture, shake off excess.
  7. 7
    Dip back into buttermilk, then into flour again.
  8. 8
    Place on a wire rack and rest for 10 mins (helps coating adhere).
    9. Fry to Perfection
  9. 9
    Heat 2 inches of oil in a deep pot or Dutch oven to 350°F / 175°C.
  10. 10
    Fry chicken in batches (don’t overcrowd!) for 4–5 mins per side until golden and internal temp reaches 165°F / 74°C.
  11. 11
    Drain on a wire rack (not paper towels—keeps them crispy!).
    12. Make the Spicy Honey Butter Glaze
  12. 12
    In a small saucepan, melt butter over low heat.
  13. 13
    Whisk in honey, sriracha, soy sauce, garlic powder, and cayenne. Simmer 1–2 mins until slightly thickened.
  14. 14
    Toss fried chicken in glaze while still hot.
    15. Assemble the Sliders
  15. 15
    Toast brioche buns in a buttered skillet until golden.
  16. 16
    Layer: bottom bun → slaw → glazed chicken → pickle → top bun.
  17. 17
    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.

Keywords: fried chicken sliders, spicy honey butter chicken, game day sliders, crispy chicken sandwiches, buttermilk fried chicken, party appetizers

🌟 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.

Read it online: https://shabskitchen.com/recipe/%f0%9f%8c%b6%ef%b8%8f%f0%9f%94%a5-spicy-honey-butter-fried-chicken-sliders-crispy-juicy-addictive/