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Hot Honey Chicken Sliders with Garlic Herb Ranch

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These hot honey chicken sliders feature crispy fried chicken thighs coated in a sweet and spicy hot honey glaze, served on soft slider buns with homemade garlic herb ranch. Perfect for parties, game day, or a fun family dinner, they’re a crowd-pleasing appetizer or main dish.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs (or breasts, sliced thin)
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 2 large eggs
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon smoked paprika, divided
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/2 cup buttermilk (or whole milk with a squeeze of lemon)
  • Vegetable oil, for frying (canola or peanut oil recommended)
  • 1/3 cup honey
  • 2 tablespoons hot sauce (such as Frank’s RedHot)
  • 1 tablespoon melted unsalted butter
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/4 teaspoon smoked paprika
  • 1/2 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup buttermilk (or milk)
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh dill (or 1/2 tablespoon dried dill)
  • 1 large garlic clove, minced or grated
  • 1 teaspoon lemon juice
  • 1/2 teaspoon onion powder
  • Salt & black pepper, to taste
  • 12 slider buns or Hawaiian rolls
  • Butter, for toasting buns (optional)
  • Lettuce leaves (iceberg or romaine)
  • Pickle chips (dill or bread-and-butter)

Instructions

  1. Slice chicken thighs into slider-sized pieces (about 2-3 inches wide). Place in a bowl with buttermilk, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat and marinate for at least 20 minutes (up to overnight in the fridge).
  2. Set up a dredging station: In one shallow bowl, whisk eggs. In another, combine flour, panko, remaining garlic powder, smoked paprika, salt, and pepper. Line a baking sheet with a wire rack or paper towels.
  3. Dip each marinated chicken piece in flour mixture, then in eggs, then back in flour mixture. Press gently to ensure the coating sticks. Dust with extra panko if needed.
  4. Heat 1 inch of oil in a frying pan over medium-high to 350°F. Fry chicken in batches, about 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to rack to drain.
  5. In a small saucepan, combine honey, hot sauce, melted butter, red pepper flakes, and smoked paprika. Warm over low heat, whisking until combined and glossy, about 1-2 minutes. Do not boil.
  6. In a bowl, whisk mayonnaise, sour cream, buttermilk, chives, parsley, dill, garlic, lemon juice, onion powder, salt, and pepper. Adjust seasoning and thin with more buttermilk if desired.
  7. Butter the inside of each slider bun and toast in a skillet over medium until golden and crisp (optional).
  8. To assemble: Place lettuce on each bun bottom, top with a hot honey-drizzled chicken piece, add a pickle chip, and finish with a dollop of garlic herb ranch. Cap with the bun top.
  9. Serve immediately while warm and crispy. Offer extra ranch and hot honey on the side.

Notes

For gluten-free, use GF flour and panko. For dairy-free, use plant-based buttermilk, mayo, and sour cream. Chicken can be baked at 425°F for 20-25 minutes for a lighter version. Ranch can be made up to 3 days ahead. Keep oil at 350°F for best crispiness. Double-dredge for extra crunch. Ranch is best with fresh herbs, but dried can be used in a pinch.

Nutrition

Keywords: hot honey chicken sliders, garlic herb ranch, party appetizer, game day, fried chicken sliders, spicy chicken, easy sliders, southern sliders, homemade ranch, crowd pleaser

Find it online: https://atomicbite.com/hot-honey-chicken-sliders-recipe-easy-garlic-herb-ranch-party-appetizer/