Nashville Hot Honey Chicken Sliders
12 Martin’s Sweet Dinner Potato Rolls
1 Cup Flour
1 Tablespoon Salt
2 Teaspoon Black Pepper
1/2 Cup Buttermilk
1 Tablespoon Hot Sauce
6 Boneless Skinless Chicken Thighs
6 Cups Canola Oil
For Hot Honey Sauce:
2 Tablespoons Cayenne
1/2 Teaspoon Chili Powder
1/2 Teaspoon Garlic Powder
1 Teaspoon Paprika
½ Cup Used Frying Oil
Pickles, for topping
Prepare two bowls to coat chicken. In the first bowl, combine flour, salt and black pepper. In the second bowl, combine egg, buttermilk, and hot sauce.
Cut each chicken thigh in half and pat them dry with a paper towel.
In a dutch oven or heavy cast-iron skillet, heat oil until it reaches 325˚F.
Take a piece of chicken and coat it in flour mixture, then egg mixture, then back into the flour mixture. Repeat until all pieces are coated.
Once oil reaches 325˚F, fry a few pieces at a time, not overcrowding the pan. Fry each piece until golden brown, with internal temperature at 165˚F (about 3-4 minutes per side). Allow the oil to return to 325 ˚F before adding the next batch. As you remove the pieces, place them on a rack over the foil to cool.
In small sauce pan over medium heat, combine ½ cup of frying oil with honey, then add in cayenne, chili powder, garlic powder, and paprika. Brush over the fried chicken pieces.
Serve on Martin’s Sweet Dinner Potato Rolls with thick-cut pickles.
Recipe adapted from: https://mymoderncookery.com.