Honey BBQ Fried Chicken Sliders by Thesapor

Ingredients

• 1 lb chicken breast, cut in half to create smaller pieces
• 1½ cups buttermilk
• 1 egg
• ¼ cup hot sauce
• ¼ cup pickle juice
• 1½ cups all-purpose flour (for marinade mixture)
• ½ cup cornstarch (for marinade mixture)
• 2 tsp garlic powder (for marinade mixture)
• 2 tsp onion powder (for marinade mixture)
• 1 tsp smoked paprika (for marinade mixture)
• 1 tsp salt (for marinade mixture)
• 1 tsp black pepper (for marinade mixture)
• ½ tsp chicken seasoning (for marinade mixture)
• ½ tsp MSG (optional, for marinade mixture)
• Oil for frying
• 1 cup all-purpose flour (for dredge)
• ½ cup cornstarch (for dredge)
• 2 tsp garlic powder (for dredge)
• 2 tsp onion powder (for dredge)
• 1 tsp chili powder (for dredge)
• 1 tsp cayenne powder (for dredge)
• 1 tsp smoked paprika (for dredge)
• 1 tsp salt (for dredge)
• ½ tsp black pepper (for dredge)
• ½ tsp chicken seasoning (for dredge)
• 1 tbsp unsalted butter (for honey BBQ sauce)
• ⅓ cup BBQ sauce
• ¼ cup honey
• 1 tbsp hot sauce (for honey BBQ sauce)
• 1 tbsp ketchup

Instructions

1. In a large bowl, combine chicken pieces, buttermilk, egg, hot sauce, pickle juice, flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, black pepper, chicken seasoning, and MSG if using. Mix well to coat the chicken, then cover and marinate for at least 3 hours or overnight in the fridge for best results.
2. In a separate bowl, whisk together the dredge ingredients: flour, cornstarch, garlic powder, onion powder, chili powder, cayenne, smoked paprika, salt, pepper, and chicken seasoning until evenly combined.
3. Heat oil in a deep skillet or pot to 350°F (175°C).
4. Remove chicken from the marinade, letting excess drip off. Press each piece firmly into the dredge mixture to coat well on all sides.
5. Fry chicken in batches for 4–6 minutes, turning once, until golden brown and cooked through (internal temp 165°F). Drain on a wire rack or paper towels.
6. In a small saucepan over medium-low heat, combine butter, BBQ sauce, honey, hot sauce, ketchup, brown sugar, and salt. Stir until combined and simmer for 3–4 minutes, then remove from heat.
7. Brush the fried chicken pieces generously with honey BBQ sauce on both sides.
8. Slice slider buns horizontally and brush the cut sides with plain melted butter. Toast in a pan over medium-high heat until slightly golden brown, about 1–2 minutes.
9. Mix remaining melted butter with parsley and garlic powder, then brush over the toasted buns.
10. Assemble sliders by placing sauced chicken onto the prepared buns and serve immediately.