Honey chipotle chicken sliders feature crispy buttermilk-fried chicken thighs coated in a sweet and spicy honey chipotle glaze, served on slider buns with spicy mayo and pickles for a restaurant-quality appetizer or main course.
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In a container, place the chicken thighs and cover with buttermilk.
Season the marinade with salt, pepper, onion powder, garlic powder, dried oregano, chipotle chili powder, and smoked paprika.
Add buffalo sauce and a splash of pickle juice. Mix well, cover, and marinate for at least 30 minutes, or overnight for best results.
To make the sauce, melt butter in a pan over medium heat.
Add chipotle hot sauce and buffalo sauce to the melted butter and stir.
Season the sauce with an all-purpose rub, if using.
Turn off the heat and stir in the honey until the sauce is smooth and well combined. Set aside.
In a large bowl, combine all-purpose flour, corn starch, and the same dry spices used in the marinade (salt, pepper, onion powder, garlic powder, oregano, chipotle powder, paprika).
Drizzle a small amount of the buttermilk marinade into the flour mixture and mix with your fingers to create small clumps for extra texture.
Heat frying oil in a deep pot to 350°F (175°C).
Remove a piece of chicken from the marinade, letting excess drip off, and press it firmly into the dredge, ensuring it's fully coated.
Carefully place the dredged chicken into the hot oil. Fry in batches for 5-7 minutes, or until golden brown and cooked through.
Remove the cooked chicken from the oil and let it drain on a wire rack.
Toss the hot fried chicken in the prepared honey chipotle sauce until fully coated.
To assemble, toast the slider buns. Spread spicy mayo on the bottom bun, top with a couple of pickle slices, then add a piece of the glazed fried chicken and cover with the top bun.
Store cooled sliders in an airtight container for up to 3 days; reheat in a 350°F oven for 5-7 minutes. The glaze can be made 2 days ahead and refrigerated.
Yes, but thighs stay juicier when fried. If using breasts, pound them to even thickness and reduce frying time by 1-2 minutes to avoid drying them out.
Up to 24 hours in the refrigerator. Longer marinating increases tenderness and flavor absorption, but 2-4 hours is sufficient.
Fry the chicken up to 4 hours ahead and store at room temperature. Reheat in a 350°F oven for 5-7 minutes before glazing and serving.
Use 1-2 whole chipotle peppers in adobo sauce, minced, mixed into the honey glaze instead. Adjust heat and smokiness to taste.
Fry until golden brown (2-3 minutes per side) and internal temperature reaches 165°F at the thickest part. The coating should be crispy and deep golden.
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