Buttermilk Fried Chicken Sliders with Hot Honey

Ingredients

For the Chicken:

• 1.5 lbs boneless skinless chicken thighs or breasts (cut to slider size)

• 1 cup buttermilk

• 1 tsp hot sauce (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/2 tsp paprika

Flour Dredge:

• 1.5 cups all-purpose flour

• 1/2 cup cornstarch

• 1 tsp salt

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

For the Slaw:

• 2 cups shredded cabbage (green or mix)

• 1/2 cup shredded carrots

• 2 tbsp mayo

• 1 tbsp apple cider vinegar

• 1 tsp honey

• Salt & pepper to taste

Hot Honey:

• 1/3 cup honey

• 2 tsp red pepper flakes (or more to taste)

• Pinch of salt

Quick House-Made Pickles :

• 1/2 English cucumber (or 3–4 mini cucumbers), thinly sliced

• 1/2 cup white vinegar (or rice vinegar for a softer bite)

• 1/4 cup water

• 1 tsp sugar

• 1/2 tsp salt

Instructions

1. Marinate the Chicken:
   Combine buttermilk, hot sauce, and seasonings in a bowl. Add chicken and marinate for at least 2 hours or overnight.

2. Make the pickles:

   Whisk together vinegar, water, sugar, and salt in a bowl or jar until dissolved. Add cucumber slices. Let sit for 30 minutes minimum (longer is better), or refrigerate for up to 2 weeks.

3. Make the Slaw:
   Toss cabbage and carrots with mayo, vinegar, honey, salt, and pepper. Chill.

4. Make Hot Honey:
   Warm honey and red pepper flakes in a saucepan over low heat. Add a pinch of salt. Let sit while chicken cooks.

5. Dredge & Fry:
   Mix dredge ingredients in a shallow bowl. Heat oil to 350°F. Remove chicken from marinade, dredge in flour mix, and fry until golden brown and cooked through (about 4–5 minutes per side).

6. Assemble Sliders:
   Toast buns in butter. Add slaw, hot chicken, drizzle of hot honey, and pickles if using. Top with bun and press gently.