Name: Hot Honey Chicken Sliders
Prep time: 40 min
Cook time: 20 min
Total time: 4 h
Yield: 8
Cuisine: Southern
Ingredients: 2 tsp garlic powder; 2 tsp onion powder; 2 tsp cayenne pepper (reduce for milder heat); 1 tsp smoked paprika; 1 tsp salt; ½ tsp black pepper; ½ tsp MSG (optional); 1 lb chicken breast, halved into slider-sized pieces; 1 ⅓ cups buttermilk; ¼ cup hot sauce; 1 ½ cups all-purpose flour; ½ cup cornstarch; Neutral oil, for frying; Lettuce (for serving); 2 Tbsp unsalted butter; ⅓ cup hot sauce; ½ cup honey; ⅛ tsp salt; 8 mini brioche buns or King's Hawaiian rolls; 2 Tbsp butter

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These hot honey chicken sliders are the ultimate game-day or party food — crispy, juicy fried chicken drenched in sticky hot honey sauce and sandwiched between buttery toasted mini brioche buns. Each bite hits you with crunch, heat, sweetness, and a touch of smoke — it’s everything you want in a slider and then some. Whether you’re hosting a party with friends and family, tailgating, or watching football, these sliders will be a favorite with everyone. I’ve got a proven track record of creating delicious spicy chicken recipes — from my Dave’s Hot Chicken to my Nashville Chicken Tenders — and this might just be my favorite one yet.

Why I Love These Nashville Hot Chicken Sliders

The first time I came across hot honey chicken sliders was on TikTok. The video showed golden, crispy chicken dripping in honey glaze, and I knew right away I had to make my own version. So I took notes, pulled ideas from my favorite crispy chicken recipes, and started testing until I came up with what I think is the perfect balance of heat, crunch, and sweetness.

What makes these sliders special is the layered flavor at every step. The buttermilk marinade tenderizes the chicken while infusing it with a subtle blend of spices. The flour-cornstarch dredge creates a light yet extra-crispy crust that holds up well under the glaze. And the hot honey sauce — a mix of melted butter, honey, and hot sauce — delivers that sticky, sweet heat that completes every bite. Finally, everything’s tucked into buttery toasted brioche buns, which tie it all together in the best way possible.

They taste restaurant-quality but are surprisingly simple to make, even if you’re cooking for a crowd. I’ve made them several times for football Sundays (Go Bills!), and my friends and family go crazy for them. Every Saturday, my football group chat lights up with slider requests — and since this recipe is so foolproof, I never mind making another batch.

Whether you need a new go-to recipe for game day, a party appetizer, or an easy weeknight dinner, these Nashville-style hot honey chicken sliders always steal the show.

Ingredients You’ll Need

Seasoning Mix:

2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon cayenne pepper (reduce for milder heat)
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon MSG (optional)

Chicken:

1 lb chicken breast, halved into slider-sized pieces
1 ⅓ cups buttermilk
¼ cup hot sauce
1 ½ cups all-purpose flour
½ cup cornstarch
Neutral oil, for frying
Lettuce (for serving)

Hot Honey Sauce:

2 tablespoon unsalted butter
⅓ cup hot sauce
½ cup honey
⅛ teaspoon salt

Buns:

8 mini brioche buns or King's Hawaiian rolls
2 tablespoon butter

How To Make Hot Honey Chicken Sliders

Step 1: Season & Marinate the Chicken

Mix the seasoning blend. In a large bowl, whisk buttermilk, hot sauce, and half of the seasoning. Add chicken and marinate at least 3 hours (overnight is best).

Step 2: Prepare the Coating

In a separate bowl, whisk the flour, cornstarch, and remaining seasoning to combine.

Step 3: Dredge & Rest

Remove the chicken from the marinade, letting the excess drip off. Dredge in flour mixture, pressing to coat. Let the coated chicken rest for 10 minutes so the crust can set.

Step 4:Fry Until Crispy

Heat oil in a deep skillet to 350°F (175°C). Fry the chicken in batches for 4–6 minutes, until golden, and the internal temperature reaches 165°F. Drain on a wire rack.

Step 5: Make Hot Honey Sauce

In a saucepan, melt butter. Stir in honey, hot sauce, and a pinch of salt. Simmer for 3–4 minutes until glossy. Dip the fried chicken into the sauce, coating completely each side.

Step 6: Toast the Buns

Brush the brioche buns with butter. Toast the buns, cut-side down, in a skillet until golden brown.

Step 7: Assemble Sliders

Layer lettuce and the sauced chicken on the toasted buns. Serve warm with extra hot honey sauce on top and enjoy.

Expert Tips Section for The Best Hot Honey Chicken Sliders

Marinate overnight for bold flavor and tender chicken. The secret to perfectly seasoned, juicy chicken is time. The buttermilk and hot sauce marinade breaks down the chicken’s protein structure, allowing the flavors from the spices to penetrate deeply. Marinate for at least 3 hours, but overnight is best — the result is incredibly tender chicken with that classic Southern-style tang and heat in every bite.
Cornstarch is your crunch booster. Adding cornstarch to your flour dredge gives the fried chicken that ultra-crispy, craggy texture. Cornstarch reduces gluten formation, which makes the crust lighter, crunchier, and more shatteringly crisp. Even after the chicken gets coated in hot honey sauce, the crust stays crisp — never soggy.
Let the coated chicken rest before frying. After dredging, allow the chicken to rest on a wire rack for 10–15 minutes. This crucial step lets the flour hydrate slightly, helping the coating stick and preventing it from falling off in the fryer. It also ensures the breading crisps evenly once it hits the hot oil.
Keep your oil at the right temperature. For consistent frying, maintain your oil around 350°F (175°C). Use a thermometer if you can. Too hot and the crust burns before the chicken cooks through; too cool and the breading soaks up oil and turns greasy. Fry in small batches in the pan to prevent crowding, which drops the oil temperature and ruins that golden, crunchy exterior.
Double-dip for extra crispy results. If you love thick, restaurant-style crust, double-dip your chicken: after dredging the first time, return it to the buttermilk, then back into the flour-cornstarch mix. This creates a rough, flaky coating that fries up with irresistible crunch and texture.
Perfect your hot honey sauce balance. The beauty of hot honey is the contrast of sweet and spicy — but the ratio matters. For a milder, sweeter glaze, add a little extra honey or butter. For a fiery kick, up the hot sauce or add a pinch of cayenne. Taste as you go — your sauce should feel balanced, sticky, and craveable without overpowering the chicken’s crunch.
Toast those slider buns. A buttery, golden-toasted bun makes all the difference. Toasting not only adds flavor and structure, but it also creates a barrier that keeps the sauce from soaking through. You can use brioche buns for richness or King's Hawaiian sweet rolls for a sweeter flavor.
Make slider-sized portions for perfect bites. Cut your chicken breasts into small, uniform pieces so they fit in the buns and cook evenly. Consistent sizing ensures each slider has the perfect balance of crispy chicken, sauce, and bread in every bite.
Serve with cooling, crunchy sides. Balance out the heat with coleslaw, dill pickles, or a drizzle of ranch or blue cheese dressing. The creamy, cool flavors pair with the spicy glaze, while the pickles add brightness and crunch. These sliders also make great party food — serve them with cajun fries, mac and cheese, or a side of cornbread for a full Southern-inspired spread.
Don’t skip the finishing touches. Right before serving, drizzle or brush on a little extra hot honey over the top of the sliders for that glossy, sticky finish you’d see at a restaurant. A light sprinkle of sea salt or red pepper flakes makes the flavors pop even more.

Hot Honey Chicken Sliders FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work just as well — and some would argue they’re even better. Thighs have a higher fat content, which means they stay extra juicy and flavorful, even after frying. Just trim them into slider-sized pieces before marinating so they cook evenly. The buttermilk marinade tenderizes both cuts, but thighs have a bit more natural richness that pairs well with the sweet heat of the honey glaze.

Can I bake the chicken instead of frying it?

Yes, you can bake these sliders if you want to skip frying, though the crust won’t be quite as crisp. To get the best oven-baked results, place the chicken on a wire rack set over a baking sheet, spray lightly with cooking oil, and bake at 425°F (220°C) for 22–25 minutes, flipping halfway through. The rack allows hot air to circulate, keeping the coating crunchy. You can also give them a quick broil at the end for extra color and crispness.

Can I make the hot honey sauce ahead of time?

Yes — the hot honey sauce stores well, and this is actually what I prefer to do! You can make it up to 1 week in advance and keep it in an airtight container in the refrigerator. When you’re ready to use it, reheat in a pot over low heat on the stovetop or in the microwave for 15–20 seconds, until it thins out. If it thickens too much, stir in a teaspoon of warm water or butter to bring back that smooth, pourable consistency.

How spicy are these hot honey chicken sliders?

These sliders land around a medium spice level — they’ve got a noticeable kick, but the honey and butter balance it out perfectly. If you prefer milder heat, simply reduce the cayenne pepper in the dredge and use a mild hot sauce (like Frank’s). For more spice, add a dash of extra cayenne, chili flakes, or chipotle powder to the honey glaze. You’re fully in control of the heat level.

Can I meal prep these sliders?

Definitely — these sliders are meal prep and party-friendly. You can fry the chicken in advance, store it in the refrigerator for up to 2 days, and then re-crisp it in a 375°F (190°C) oven for 10–12 minutes before tossing it in the hot honey sauce. The sauce can also be made ahead, making assembly super easy when you’re ready to serve.

How do I keep the sliders warm for serving?

If you’re serving these at a party or game day event, keep the cooked chicken warm in a 200°F (95°C) oven on a wire rack until you’re ready to assemble. Avoid covering them tightly with foil — it traps steam and softens the crust. You can sauce the chicken right before assembling for the best crunch-to-glaze ratio.

What should I serve with hot honey chicken sliders?

These sliders pair best with coleslaw, pickles, fries, or mac and cheese. For something lighter, a green salad or roasted vegetables balances out the sweet-spicy flavor. And if you really want to go all out, serve them with a side of ranch or blue cheese dressing for dipping — it cools down the heat and adds extra richness.

My Final Thoughts

These crispy hot honey chicken sliders are the perfect blend of sweet, spicy, and savory. With buttermilk-marinated fried chicken, a sticky hot honey glaze, and buttery slider buns, they’re an irresistible crowd-pleaser for game day, parties, or weekend dinners. Try this recipe and leave me a comment and review below so I can hear your thoughts. Thanks for reading, and happy cooking!

Crispy Chicken Recipes To Try Next

Yield: 8 servings

Hot Honey Chicken Sliders

Prep Time 40 minutes

Cook Time 20 minutes

Additional Time 3 hours

Total Time 4 hours

Ingredients

Seasoning Mix:

2 teaspoon garlic powder
2 teaspoon onion powder
2 teaspoon cayenne pepper (reduce for milder heat)
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon MSG (optional)

Chicken:

1 lb chicken breast, halved into slider-sized pieces
1 ⅓ cups buttermilk
¼ cup hot sauce
1 ½ cups all-purpose flour
½ cup cornstarch
Neutral oil, for frying
Lettuce (for serving)

Hot Honey Sauce:

2 tablespoon unsalted butter
⅓ cup hot sauce
½ cup honey
⅛ teaspoon salt

Buns:

8 mini brioche buns or King's Hawaiian rolls
2 tablespoon butter

Instructions

1. Combine all the dry spices in a bowl and mix them together.

2. In a large bowl, mix the chicken pieces with buttermilk, hot sauce, andf half of the seasoning. Cover and let marinate for at least 3 hours, or overnight in the fridge for best flavor.

3. In another bowl, whisk together the flour, cornstarch, and the remaining seasoning to make the coating.

4. Heat oil in a deep pan to 350°F (175°C). Remove the chicken from the marinade, letting the excess drip off, then dredge each piece in the flour mixture. Press to coat well, and let the floured chicken rest for 10 minutes.

5. Fry the chicken in batches for 4–6 minutes, or until golden brown, crispy, and cooked through. Transfer to a wire rack or paper towels to drain.

6. For the hot honey sauce, melt the butter in a small saucepan. Stir in the honey, hot sauce, and a pinch of salt. Simmer for 3–4 minutes, then remove from the heat. Dip the fried chicken in the sauce until well coated.

7. Slice the slider buns and brush the cut sides with butter. Toast them in a pan over medium-high heat until golden.

8. Assemble the sliders with the crispy chicken inside the toasted buns, and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 513Total Fat: 17gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 119mgSodium: 1068mgCarbohydrates: 64gFiber: 2gSugar: 23gProtein: 26g