Description
Delicious sliders featuring tender, spicy chicken glazed in honey sauce paired with crunchy pickled jalapeño slaw, perfect for any gathering.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup buttermilk (or plain yogurt thinned with milk)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour (or gluten-free flour)
- Vegetable oil for frying (canola recommended)
- 1/2 cup honey
- 2 tablespoons Nashville hot sauce
- 1 tablespoon apple cider vinegar
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup thinly sliced pickled jalapeños
- 2 tablespoons mayonnaise (vegan mayo optional)
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Salt and pepper to taste
- 12 slider buns or small dinner rolls (lightly toasted)
- Optional: butter for toasting buns
Instructions
- Marinate the chicken: In a large bowl, whisk together buttermilk, smoked paprika, garlic powder, onion powder, salt, and pepper. Coat the chicken thighs fully, cover the bowl, and refrigerate for at least 1 hour or overnight.
- Prepare the pickled jalapeño slaw: In a medium bowl, mix shredded cabbage, carrots, pickled jalapeños, mayonnaise, lime juice, sugar, salt, and pepper. Stir well, cover, and chill for at least 30 minutes.
- Make the hot honey glaze: In a small saucepan over low heat, combine honey, Nashville hot sauce, and apple cider vinegar. Warm gently until smooth and pourable, about 3-4 minutes. Remove from heat.
- Coat the chicken: Remove chicken from the marinade and let excess drip off. Dredge each piece in flour, pressing lightly to coat evenly. Shake off any extra flour.
- Fry the chicken: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat to 350°F (175°C). Fry chicken in batches for 5-7 minutes per side until golden and cooked through (internal temp 165°F/74°C). Drain on a wire rack over a baking sheet.
- Glaze the chicken: Toss warm fried chicken in the hot honey glaze until thoroughly coated but not dripping.
- Toast the buns: Lightly butter slider buns and toast them in a skillet or under the broiler until golden brown.
- Assemble sliders: Place glazed chicken on the bottom half of each bun, top with pickled jalapeño slaw, then crown with the top bun. Serve immediately.
Notes
Let the chicken marinate overnight for deeper flavor. Adjust the heat in the hot honey glaze to your preference.
