If you’re looking for a simple recipe for dinner, potlucks or other events, then look no further. This slider recipe is easy enough for anyone to do, and the result is a juicy, delicious meal for anyone to enjoy.
Ingredients:
For the chicken:
- 1 lb. chicken breast, cut in half to create thinner slices
- 1 1/3 c. buttermilk
- ¼ c. hot sauce (of your choice)
- ¼ c. pickle juice
- 1 ½ c. all-purpose flour
- ½ c. cornstarch
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. cayenne powder (use less if desired)
- 1 tsp. smoked paprika
- 1 tsp. mustard powder
- 1 tsp. salt
- ½ tsp. black pepper
- Oil for frying
- Slider buns
For the hot honey sauce:
- 2 tbsp. unsalted butter
- 1/3 c. hot sauce (of your choice)
- ½ c. honey
- ½ tsp. brown sugar
- 1/8 tsp. salt
Directions:
- In a bowl, combine chicken pieces, buttermilk, seasoning, pickle juice and hot sauce. Let sit for at least three hours, but overnight in the fridge is ideal.
- In another bowl, whisk together flour, cornstarch, paprika, garlic and onion powder, mustard powder, cayenne, salt and pepper.
- Heat the oil in a pot (a Dutch oven works well for this) to 350 degrees Fahrenheit.
- Remove chicken from marinade, letting the excess drip off.
- Dredge in seasoned flour mixture, pressing to coat well. Rest the floured chicken for 10 minutes before frying.
- Fry in batches for four to six minutes or until golden brown and cooked through. Test the thickest part of the chicken and ensure that it is at least 165 degrees Fahrenheit.
- Drain on a wire rack or on some paper towels.
- In a small saucepan, combine honey, butter and hot sauce. Mix well until combined.
- Let it simmer for three to four minutes, then remove from the heat.
- Brush chicken with hot honey sauce on both sides.
- Slice buns (if not sliced) and brush with butter. Place into a pan on medium high heat and toast until slightly golden brown or put in the stove on a low broil setting.*
- Serve and enjoy!
Chef Notes:
*Be sure to keep an eye on the buns if you choose this method because they can burn quickly.
Brooklynn Jolley can be reached at [email protected]