Honey Barbecue Chicken Sliders

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.