Description
These Nashville Hot Honey Chicken Sliders combine crispy, deep-fried chicken tenders tossed in a sweet and spicy hot honey sauce, served on soft Hawaiian rolls with melted mozzarella, tangy coleslaw, and dill pickles. Perfect for a flavorful appetizer or crowd-pleasing party snack, these sliders pack a balance of heat, sweetness, and crunch.
Ingredients
Hot Honey Sauce
- 3/4 cup honey
- 1 tablespoon cider vinegar
- 1 tablespoon crushed red pepper flakes
- 1 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
Chicken Tenders
- 1 large egg
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons pepper
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 pounds chicken tenderloins
- Oil for deep-fat frying (enough to fill a deep fryer or Dutch oven about 2-3 inches)
Assembly
- 2 packages (12 ounces each) Hawaiian sweet rolls
- 12 slices mozzarella cheese
- 1-3/4 cups deli coleslaw
- 1/2 cup dill pickle slices
Instructions
- Make the hot honey: In a small saucepan, combine honey, cider vinegar, crushed red pepper flakes, cayenne pepper, and kosher salt. Simmer over medium-low heat for 5 minutes, stirring occasionally. Remove from heat and let cool slightly. Strain through a fine-mesh sieve to remove solids if desired, then set aside.
- Dredge the chicken tenders: Whisk the egg and buttermilk together in a shallow dish. In another shallow dish, mix flour, garlic powder, pepper, onion powder, salt, paprika, and dried thyme. Dip each chicken tender first into the egg mixture, then coat thoroughly with the flour mixture, shaking off excess. Place coated tenders on a plate or baking sheet.
- Deep-fry the chicken: Heat oil in a large Dutch oven, deep skillet, or electric fryer to 375°F. Fry chicken tenders in batches, avoiding overcrowding, for about 2-3 minutes per side or until internal temperature reaches 165°F. Transfer cooked tenders to a wire rack over a paper towel-lined baking sheet to drain excess oil.
- Assemble the sliders: Preheat oven to 350°F. Cut the Hawaiian rolls in half horizontally without separating them fully. Arrange the roll bottoms in a greased 15×10-inch baking dish. Layer mozzarella slices over the rolls and bake for 3-5 minutes until cheese melts. Toss fried chicken tenders in the hot honey sauce, then place on top of melted cheese. Add coleslaw and dill pickle slices, then cover with roll tops. Serve immediately.
Notes
- Ensure the chicken tenders are well coated in the flour mixture for maximum crispiness.
- Do not overcrowd the frying pan to maintain oil temperature and prevent soggy chicken.
- Straining the hot honey sauce is optional but helps create a smooth sauce without pepper flakes.
- Use a thermometer to verify chicken reaches a safe internal temperature of 165°F.
- Hawaiian rolls add a sweet balance to the spicy chicken—substitute with soft slider buns if unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
