Hot Honey Fried Chicken Sliders

5 from 1 vote

Hot Honey Fried Chicken Sliders

These Hot Honey Fried Chicken Sliders are the ultimate sweet-and-spicy handheld treat — crispy fried chicken thighs coated in sticky hot honey glaze, topped with creamy BBQ-mayo sauce, and sandwiched in buttery garlic slider buns.

Prep Time15

Cook Time Per Batch (12-15 min)35

Total Time50

Course: Favorites, Snack

Cuisine: American

Servings: sliders

Author: Matt Price

Equipment

Heavy Pot or Dutch Oven
Tongs
Wire Rack
Thermometer
Small Saucepan
Whisk

Ingredients

Chicken & Marinade

2 lbs boneless skinless chicken thighs (6–8 small thighs)
1½ cups buttermilk
Hot sauce optional, to taste

Flour Mixture

2 cups seasoned flour or your preferred blend
1 cup cornstarch

Frying

Vegetable, canola, or peanut oil (enough for 2–3” depth in pot)

Glaze & Sauce

½ stick butter
½ cup honey
¼ cup hot sauce
1 cup mayo
1 cup BBQ sauce
For Serving
8 slider rolls lightly toasted
Pickles optional

Garlic butter spread

1 stick butter melted
buttery garlic pepper seasoning and parsley
2 tablespoon garlic paste

Instructions

Step 1 – Soak the Chicken

In a bowl, combine 1½ cups buttermilk with a few dashes of hot sauce.
Add the chicken thighs and marinate for at least 30 minutes, or up to 1 hour for extra tenderness.

Step 2 – Make the Hot Honey Glaze

While the chicken soaks, melt ½ stick butter in a small saucepan.
Add ½ cup honey and ¼ cup hot sauce, stirring until smooth and sticky. Set aside.

Step 3 – Prepare the Slider Sauce

In a separate bowl, whisk together 1 cup mayo and 1 cup BBQ sauce.
Refrigerate until ready to use.

Step 4 – Dredge and Fry

Heat oil in a heavy pot to 350°F.
Dredge each marinated thigh in a mix of 2 cups seasoned flour + 1 cup cornstarch, shaking off excess.
Fry in small batches for 12–16 minutes or until golden brown and the internal temp hits 165°F.
Drain on a wire rack.

Step 5 – Glaze and Toast

Brush the hot chicken with your hot honey glaze.
Toast your slider rolls, brushing them with the garlic butter spread for extra flavor.

Step 6 – Assemble and Serve

Cut the fried chicken to fit the buns.
Layer the mayo-BBQ sauce on the bottom roll, add pickles, place the glazed chicken on top, and finish with the top bun. Serve immediately while crisp and warm!

Notes

Chef Tips & Troubleshooting

Crispiest crust: Rest dredged chicken for 5 minutes before frying.
Oil temp control: Keep oil between 350–360°F for consistent results.
Avoid soggy chicken: Always drain on a wire rack, not paper towels.
Storage: Reheat leftovers in a 400°F oven for 4–6 minutes to re-crisp.
Serve idea: Pair with fries, coleslaw, or extra hot honey on the side!

Nutrition