Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into 12 slider-sized pieces
- 12 slider buns (brioche or Hawaiian rolls work best)
- 1 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 eggs, beaten
- Vegetable oil for frying
- 1/2 cup honey
- 1/4 cup hot sauce (like Frank’s RedHot or Sriracha)
- 2 tablespoons unsalted butter
- 1 cup coleslaw mix (optional topping)
- Sliced pickles (optional topping)
Instructions
- Start by cutting your chicken breasts into pieces that will fit comfortably on your slider buns. Season the pieces generously with salt and pepper. Set up a breading station with one bowl containing the flour, garlic powder, and smoked paprika, and another bowl with the beaten eggs.
- Dredge each piece of chicken in the flour mixture, then dip it into the egg wash, and finally coat it once more in the flour. This double-dredging technique ensures a thick, extra-crunchy crust that holds up well against the spicy honey sauce.
- Heat about an inch of vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken pieces. Fry for 4 to 5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the outside is a deep golden brown. Remove and drain on a wire rack or paper towels.
- In a small saucepan over low heat, combine the honey, hot sauce, and butter. Whisk constantly until the butter has melted and the sauce is smooth and glossy. Do not let it boil, as honey can burn quickly. Once combined, remove from the heat.
- Toss the warm fried chicken pieces in the spicy honey glaze until they are fully coated. Place the chicken on the bottom half of each toasted slider bun. Top with a spoonful of coleslaw and a few pickle slices if desired, then place the top bun on and serve immediately.
- Cook Time: 35 minutes
- Diet: Standard