Honey Chipotle Garlic Chicken Sliders Recipe

Ingredients

• 2 lb chicken breast, pounded to 1/2 inch thick, cut slider-sized pieces
• 2 cups buttermilk
• 2 eggs
• 1/2 cup pickle juice
• 1/4 cup hot sauce
• 300 g all purpose flour
• 150 g cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1 tsp chipotle powder
• 1 tsp cayenne pepper
• 1 tbsp salt
• 1/2 tsp pepper
• 1 tbsp butter
• 1/4 cup chipotle adobo sauce
• 1/3 cup honey
• 1/4 cup ketchup
• 1 tbsp vinegar
• 1 tbsp Worcestershire sauce
• 4 tbsp salted butter
• 1 tbsp finely chopped parsley
• 1 pack slider buns
• Pickles
• 1/2 cup mayonnaise
• 1 cup buttermilk
• 1 packet Hidden Valley Restaurant Style Ranch seasoning mix (0.4 oz)
• 2 tsp chipotle powder

Instructions

1. 1

   Prepare and Marinate Chicken: Pound chicken breasts to ½-inch thickness and cut into slider-sized pieces. In a large bowl, whisk together buttermilk, eggs, pickle juice, and hot sauce. Add the chicken pieces, cover the bowl, and marinate in the refrigerator for at least 2 hours or overnight to ensure tenderness and flavor.

2. 2

   Make Chipotle Ranch: Whisk together mayonnaise, buttermilk, Hidden Valley Ranch seasoning packet, and chipotle powder in a bowl. Chill in the refrigerator while chicken marinates to develop the flavors.

3. 3

   Mix Dry Batter: Combine all dry batter ingredients—including flour, cornstarch, baking powder, garlic powder, onion powder, chili powder, chipotle powder, cayenne pepper, salt, and pepper—in a large bowl. This mixture will create a flavorful coating for the chicken.

4. 4

   Coat the Chicken: Remove chicken from marinade. Dip each piece first into the dry batter, then back into the wet marinade, and once more into the dry batter. Avoid packing the flour tightly; gently toss or sprinkle the dry batter to keep wet spots visible for a crispy crust.

5. 5

   Fry Chicken: Heat oil in a deep fryer or heavy pot to 350–365°F (177–185°C). Carefully fry the coated chicken pieces, leaving them undisturbed for the first 2–3 minutes to allow the crust to set. Fry until golden brown and cooked through. Transfer to a wire rack and let rest a few minutes, then double fry briefly for extra crispiness.

6. 6

   Prepare Honey Chipotle Sauce: Melt butter in a saucepan over medium heat. Add chipotle adobo sauce, honey, ketchup, vinegar, and Worcestershire sauce. Simmer the mixture until it thickens slightly, concentrating the flavors.

7. 7

   Toss Chicken in Sauce: Immediately toss the hot fried chicken pieces in the honey chipotle sauce until evenly coated and glossy.

8. 8

   Prepare Garlic Butter Buns: Melt butter and stir in garlic powder and chopped parsley. Brush this garlic butter mixture onto the split slider buns. Bake buns in a 350°F (175°C) oven for 5–10 minutes until golden. Optionally, broil for 1 minute to achieve extra color.

9. 9

   Assemble Sliders: Spread chipotle ranch generously on the bottom halves of the slider buns. Add pickles, then a piece of sauced chicken. Close with the top buns and brush the tops with additional garlic butter for richness and shine.