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Nashville Hot Honey Chicken Sliders

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These Nashville hot honey chicken sliders feature juicy, crispy fried chicken drenched in spicy-sweet honey sauce, topped with a creamy ranch slaw, and served on soft slider buns. Perfect as a crowd-pleasing party appetizer or a fun weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs (or chicken breast)
  • 1 cup buttermilk
  • 2 tablespoons pickle juice
  • 1 teaspoon hot sauce
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon paprika
  • 1 tablespoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Oil for frying (vegetable, canola, or peanut oil)
  • 1/2 cup honey
  • 2 tablespoons unsalted butter
  • 2 teaspoons cayenne pepper (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • Pinch of salt
  • 2 cups shredded green cabbage (or coleslaw mix)
  • 1/2 cup shredded carrots
  • 2 tablespoons chopped fresh chives (or green onion)
  • 1/4 cup ranch dressing
  • 1 tablespoon apple cider vinegar
  • Salt & pepper to taste
  • 12 slider buns (Hawaiian rolls recommended)
  • Dill pickle slices (optional)
  • Extra ranch or hot sauce for serving (optional)

Instructions

  1. In a large bowl, whisk together buttermilk, pickle juice, and hot sauce. Add chicken thighs, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. In a medium bowl, combine shredded cabbage, shredded carrots, and chopped chives. In a small bowl, whisk together ranch dressing and apple cider vinegar. Pour over the cabbage mixture, toss to coat, and season with salt and pepper. Chill until ready to serve.
  3. In a shallow dish, whisk together flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, and black pepper.
  4. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat on all sides. For extra crunch, double-dip by returning to marinade and dredging again.
  5. Heat 2 inches of oil in a deep skillet or Dutch oven to 350°F. Fry chicken in batches for 5–7 minutes per side, until golden brown and cooked through (internal temp 165°F). Drain on a rack or paper towels.
  6. In a small saucepan over low heat, melt butter. Stir in honey, cayenne, smoked paprika, and a pinch of salt. Warm until combined and runny, about 1–2 minutes.
  7. Lightly toast slider buns if desired. Place a piece of fried chicken on each bun bottom, drizzle with hot honey sauce, top with ranch slaw, and add a pickle slice if desired. Cap with the other half of the bun.

Notes

For extra crunch, double-dip the chicken in the dredge. Adjust cayenne for spice preference. To make ahead, prep the slaw and sauce a day early and fry chicken just before serving. For a gluten-free version, use gluten-free flour and buns. Chicken can be baked at 425°F for 18–22 minutes as a lighter alternative.

Nutrition

Keywords: Nashville hot chicken, hot honey, chicken sliders, party appetizer, ranch slaw, fried chicken sliders, spicy chicken, Southern recipe, game day food, easy sliders

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