Hot Honey Chicken Sliders with Homemade Spicy Mayo

Ingredients:📝

1 ½ lbs chicken tenders or thighs (cut to slider size)

1 cup buttermilk

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne (optional, for marinade heat)

For Dredging & Frying

1 ½ cups all-purpose flour

1/2 cup cornstarch

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon garlic powder

Oil for frying (vegetable or canola)

Hot Honey (with Cayenne)

2 tbsp butter

1/3 cup honey

1 ½ teaspoons red pepper flakes

1/2 teaspoon cayenne pepper

Pinch of salt (Warm gently in a saucepan just before use)

Seasoned Buns

1 package slider buns (12 count)

3 tablespoons melted butter

1/2 teaspoon garlic powder

1/2 teaspoon dried parsley or Italian seasoning

Pinch of salt

Instructions:📍

In a medium bowl or gallon-size zip-top bag, combine the buttermilk, salt, paprika, garlic powder, and cayenne pepper. Stir to mix.

Add the chicken tenders or pieces to the marinade, making sure they’re fully submerged.

Cover and refrigerate for at least 30 minutes, or up to 8 hours. This step tenderizes the chicken and infuses flavor.

In a wide, shallow bowl or tray, mix together flour, cornstarch, salt, black pepper, and garlic powder.

This dry mixture will create the crispy outer crust for the chicken.

Remove chicken from the marinade, letting excess buttermilk drip off.

Dredge each piece in the flour mixture, pressing down and turning to ensure a thick, even coating.

For extra crispiness, you can double-dredge: dip the coated chicken back into the buttermilk, then dredge a second time in the flour.

Set breaded chicken on a wire rack or parchment-lined tray to rest for 10–15 minutes while the oil heats. This helps the coating stick during frying.

In a heavy skillet or Dutch oven, heat about 2 inches of oil to 350ºF.

Carefully add a few pieces of chicken at a time, without crowding the pan. Fry for 5–7 minutes, flipping once, until golden brown and cooked through (internal temp should be 165ºF).

Transfer cooked chicken to a clean wire rack or paper towel-lined tray to drain and stay crispy.

In a small saucepan over low heat, melt the tablespoons of butter, and then, combine honey, red pepper flakes, cayenne pepper, and a pinch of salt.

Warm gently, stirring for 1–2 minutes. Do not boil. Remove from heat and set aside until ready to drizzle.

In a small bowl, mix melted butter with garlic powder, parsley or Italian seasoning, and a pinch of salt.

Brush the inside of each slider bun with the seasoned butter.

Toast buns cut-side down in a skillet or on a baking sheet under a broiler until golden and fragrant, about 2–3 minutes.

Top with a piece of fried chicken. Drizzle generously with warm hot honey.

Add any optional toppings (like pickles or slaw), then place the top bun on.

Serve immediately while hot and crispy.