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Nashville Hot Honey Chicken Sliders

40 Mins


12 Martin’s Sweet Dinner Potato Rolls

1 Cup Flour

1 Tablespoon Salt

2 Teaspoon Black Pepper

1 Egg

1/2 Cup Buttermilk

1 Tablespoon Hot Sauce

6 Boneless Skinless Chicken Thighs

6 Cups Canola Oil

Pickles, for topping

For Hot Honey Sauce:

½ Cup Used Frying Oil

2 Teaspoons Honey

2 Tablespoons Cayenne

1/2 Teaspoon Chili Powder

1/2 Teaspoon Garlic Powder

1 Teaspoon Paprika

Serves: 12


Step 1

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.

Step 2

Cut each chicken thigh in half and pat them dry with a paper towel.

Step 3

In a dutch oven or heavy cast-iron skillet, heat oil until it reaches 325˚F.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve on Martin’s Sweet Dinner Potato Rolls with thick-cut pickles.

Recipe adapted from: