Hot honey chicken sliders feature double-dredged boneless chicken thighs fried until crispy, then tossed in a homemade cayenne-spiked hot honey glaze and served on toasted garlic butter buns with spicy mayo and pickles.
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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.
Store leftover fried chicken in an airtight container in the fridge up to 3 days; reheat on a wire rack in a 350°F oven for 5–7 minutes to restore crispiness.
deep-fry thermometer · heavy-bottomed pot or Dutch oven
Double-dredging creates a thicker, crunchier exterior that stays crispy even after tossing in the wet hot honey glaze, preventing sogginess.
Thighs are preferred for their higher fat content and flavor, but breasts work—pound them thin and reduce frying time to prevent drying out.
The cayenne pepper and hot sauce create a moderate-to-hot level; adjust both ingredients down if you prefer less heat.
Fry the chicken up to 2 hours ahead and reheat in a 350°F oven for 5 minutes. Assemble with toppings just before serving for best texture.
Maintain 350–375°F for even, crispy cooking; use a thermometer to avoid temperature drops that lead to greasy chicken.
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