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Nashville Hot Honey Chicken Sliders

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These Nashville Hot Honey Chicken Sliders are the ultimate party appetizer, featuring crispy fried chicken tossed in spicy-sweet hot honey and topped with a creamy ranch slaw. Perfect for game day, potlucks, or a fun weeknight dinner, these sliders deliver bold Southern flavor in every bite.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breast or thighs
  • 1 cup buttermilk
  • 1/4 cup hot sauce (such as Frank’s RedHot or Texas Pete)
  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons paprika (smoked or sweet)
  • 1–2 teaspoons cayenne pepper (to taste)
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste
  • Vegetable oil, for frying (canola or peanut oil recommended)
  • 1/2 cup honey
  • 2 tablespoons hot sauce
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons butter (optional, for hot honey)
  • 2 cups shredded green cabbage (or bagged slaw mix)
  • 1 cup shredded carrots
  • 2 tablespoons fresh chives or green onion, chopped
  • 1/3 cup ranch dressing
  • 1 tablespoon apple cider vinegar
  • Salt and pepper, to taste
  • 12–14 slider buns (brioche or potato recommended)
  • Dill pickle chips (optional, for serving)

Instructions

  1. Slice chicken into slider-sized pieces (about 2 inches across). Place in a bowl with buttermilk and 1/4 cup hot sauce. Cover and marinate for at least 15 minutes, up to 2 hours.
  2. In another bowl, whisk together flour, cornstarch, paprika, cayenne, garlic powder, and a generous pinch of salt and pepper.
  3. In a large bowl, toss cabbage, carrots, chives or green onion, ranch dressing, apple cider vinegar, and salt & pepper to taste. Chill until serving.
  4. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently to adhere. For extra crunch, double dip: return floured chicken to buttermilk, then dredge again in flour mixture.
  5. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (350°F). Fry chicken in batches for 3-4 minutes per side, or until golden brown and cooked through (internal temp: 165°F). Drain on a wire rack.
  6. While chicken drains, combine honey, 2 tablespoons hot sauce, red pepper flakes, and butter in a small saucepan. Warm over low heat, stirring, until smooth and just bubbling. Remove from heat.
  7. Toast slider buns on a skillet or in the oven, if desired.
  8. To assemble, place a piece of fried chicken on each bun bottom, drizzle generously with hot honey, top with ranch slaw, and add pickles if desired. Cap with bun top.
  9. Serve immediately.

Notes

Double-dip the chicken for extra crunch. Keep oil at 350°F for best frying results. For a lighter version, bake or air fry the chicken. Assemble sliders just before serving for maximum crunch. Store chicken and slaw separately if making ahead.

Nutrition

Keywords: Nashville hot chicken, sliders, party appetizer, hot honey, ranch slaw, fried chicken sliders, game day snacks, Southern recipes

Find it online: https://bitefuljoy.com/nashville-hot-honey-chicken-sliders-recipe-easy-party-appetizer-with-creamy-ranch-slaw/