Honey Barbecue Chicken Sliders
These honey barbecue chicken sliders feature dry-brined chicken thighs that are double-dredged and fried until crispy, then tossed in a homemade sweet and spicy barbecue sauce for maximum flavor and texture.
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These honey barbecue chicken sliders feature dry-brined chicken thighs that are double-dredged and fried until crispy, then tossed in a homemade sweet and spicy barbecue sauce for maximum flavor and texture.
Delivery in as fast as one hour.*
Prices vary by store
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Season chicken thighs with salt and pepper. For best results, place them on a rack uncovered in the refrigerator overnight to dry brine.
In a mixing bowl, prepare the wet batter by whisking together 1/2 cup flour, 1/4 cup cornstarch, egg whites, and cold sparkling water until it reaches a consistency similar to heavy cream. Lumps are okay.
In a separate, larger bowl, prepare the dry dredge by combining 1 cup flour, 1/4 cup cornstarch, baking powder, chili powder, garlic powder, paprika, and black pepper.
To create extra crispy bits, drizzle a small amount of the wet batter into the dry dredge and mix with your fingers to form small clumps.
Dip a dry-brined chicken thigh into the wet batter, allowing any excess to drip off. Then, press it firmly into the dry dredge, ensuring it's fully coated.
Heat frying oil in a deep pot or Dutch oven to 350°F (175°C). Carefully add the dredged chicken and fry for 5-7 minutes, or until golden brown and cooked through.
Remove the fried chicken from the oil and place it on a wire rack to drain. While still hot, sprinkle with flaky salt.
To make the sauce, combine ketchup, Worcestershire sauce, apple cider vinegar, and chipotle hot sauce in a saucepan over low heat. Stir to combine.
Turn off the heat, then stir in the honey and cold butter until the butter is fully melted and the sauce is smooth and glossy.
Toss the fried chicken pieces in the warm honey barbecue sauce until they are completely coated.
Assemble the sliders on toasted buns with a layer of spicy mayo, pickles, and a piece of the sauced fried chicken.
Store cooled fried chicken in an airtight container for up to 4 days. Reheat in a 350°F oven for 5–8 minutes to restore crispiness, then toss in warmed sauce.
deep frying thermometer · large heavy-bottomed pot or Dutch oven
Chicken thighs stay juicier when fried and have more flavor than breasts. The higher fat content prevents them from drying out.
Dry-brining seasons the chicken deeply and helps the skin and exterior crisp up better during frying.
Double-dredging (wet batter, then dry dredge) creates an extra-crispy, shattered coating that holds the sauce better.
Fry the chicken up to 4 hours ahead and store at room temperature. Reheat in a 350°F oven for 5–8 minutes before tossing in sauce.
Maintain 350°F. Use a thermometer to ensure consistent crispiness and prevent greasiness.
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