Hot Honey Chicken Sliders

In a large bowl, whisk together the all-purpose flour, cornstarch, sweet and spicy seasoning blend, and baking powder to create the dry dredge.

Lightly coat the chicken thigh pieces in the dry dredge mixture and set aside.

To make the wet batter, combine about 1 cup of the dry dredge mixture with the eggs, hot sauce, and sparkling water in a separate bowl. Whisk until a smooth, slightly thick batter forms.

For the hot honey glaze, melt 2 tbsp of butter in a small pan over medium heat.

Stir in the cayenne pepper and cook until fragrant and the mixture begins to foam.

Remove the pan from the heat and stir in the honey, fresh lemon juice, and fresh orange juice until fully combined. Set aside.

Heat vegetable oil in a deep fryer or large pot to 350°F.

Dip each piece of flour-dusted chicken into the wet batter, allowing any excess to drip off. Then, press the chicken firmly into the remaining dry dredge mixture to coat thoroughly.

Carefully place the chicken into the hot oil and fry for 7-10 minutes, or until golden brown, crispy, and cooked through. The exact time will depend on the thickness of the chicken.

Remove the fried chicken from the oil and let it drain on a wire rack. While still hot, toss or brush the chicken with the prepared hot honey glaze.

Prepare the buns by mixing the melted butter and chopped parsley. Brush this mixture onto the cut sides of the slider rolls.

Place the buns on a baking sheet and broil for 1-2 minutes until lightly toasted and golden.

To assemble, spread spicy mayonnaise on the top and bottom toasted buns. Add a few pickle slices to the bottom bun, followed by a piece of hot honey glazed chicken. Top with the other half of the bun and serve immediately.