Hot Honey Chicken Sliders

By Krista Teigen

Published Jan 23, 2026

These hot honey chicken sliders are everything you want in a fun, crowd-pleasing meal. With crispy fried chicken, a sticky, sweet-and-spicy hot honey sauce, and soft toasted brioche buns. Each slider is stacked with juicy buttermilk-marinated chicken, crunchy pickles, and a creamy coleslaw that cools things down just enough. It’s a recipe I love to serve for game day, casual get-togethers, or anytime I’m craving a fried chicken sandwich. They’re bold, messy in the best way, and guaranteed to disappear fast.

Crispy hot honey chicken slider on a toasted brioche bun topped with creamy coleslaw and pickle chips. - 3

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My hot honey chicken sandwiches were such a hit, I had to make them into grab-n-go sliders. They’re a fantastic addition to any game days or casual hangouts, and the kids love them. Marinating the chicken in pickle brine and buttermilk is my secret to keeping it extra juicy. The salt from the brine locks in moisture while the buttermilk gently tenderizes the chicken, so it stays moist even after frying. Finished with that sticky hot honey sauce and tucked into soft buns with crunchy pickles and slaw, yum!

Tips for Beginners

Use pickle brine and buttermilk for extra-juicy chicken. The salt in the pickle brine helps the chicken retain moisture, while the buttermilk gently tenderizes it, so the chicken stays juicy and flavorful even after frying. You don’t want to skip this step!
Let the breaded chicken rest for 5–10 minutes before frying. This gives the coating time to hydrate and stick, which helps prevent the breading from falling off in the oil. You can do this while the oil heats up.
Don’t overcrowd the pan. Fry the chicken in small batches so the oil temperature stays steady. Too many pieces at once will lower the heat and prevent the chicken from getting that golden, crispy crust.
Keep the oil at a steady 350°F. If the oil is too cool, the breading absorbs oil and turns greasy. Too hot, and the outside browns before the chicken cooks through. Use a thermometer and let the oil come back to temp between batches.
Shake off excess breading before frying. Extra flour can clump and fall off in the oil, leading to a soggy coating instead of a light, crispy crust.

Ingredients1x2x3x

For the Marinade

▢ 2 lbs chicken breasts
▢ 1 cup buttermilk
▢ ⅓ cup pickle brine
▢ 2 tbsp hot sauce
▢ 1 egg

For the Breading

▢ 1½ cups flour
▢ ½ cup cornstarch
▢ 2 tsp salt
▢ 1 tsp paprika
▢ ½ tsp garlic powder
▢ ½ tsp onion powder
▢ ¼ tsp ground pepper
▢ 2 quarts canola oil for frying

For the Hot Honey

▢ 2 tbsp butter
▢ ½ cup honey
▢ 2 tbsp hot sauce
▢ ½ tsp smoked paprika
▢ ½ tsp garlic powder
▢ ½ tsp onion powder
▢ ¼ tsp chili powder
▢ pinch of salt

For Serving

▢ toasted brioche slider buns
▢ mayonnaise
▢ pickle chips
▢ coleslaw 3 cups shredded cabbage + 3 tablespoons coleslaw dressing

Instructions

Slice the chicken breasts in half horizontally. Then, slice in half down the middle to create thin, small pieces about the size of your palm. 2 lbs chicken breasts
In a large bowl, whisk together the marinade ingredients. Add the chicken to the bowl, fully submerging the pieces in the marinade. Marinate for at least 1 hour or up to 8 hours. 1 cup buttermilk, ⅓ cup pickle brine, 2 tbsp hot sauce, 1 egg
Combine the flour and seasonings in a shallow dish. Dredge the chicken in the flour mixture, ensuring each piece is fully coated. 1½ cups flour, ½ cup cornstarch, 2 tsp salt, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp ground pepper
Heat about 3-4 inches of oil to 350° in a large skillet. 2 quarts canola oil for frying
Using tongs, grab the chicken pieces and gently shake off excess breading. Gently drop the chicken, 3-4 pieces at a time, into the oil and fry for 7-8 minutes until golden brown, flipping halfway through. Transfer the chicken to wire rack to cool.
In a saucepan over medium heat, melt the butter. Add in the remaining hot honey ingredients and whisk until combined. Brush the sauce over the chicken pieces until fully coated on both sides. 2 tbsp butter, ½ cup honey, 2 tbsp hot sauce, ½ tsp smoked paprika , ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp chili powder, pinch of salt
Place the chicken in the slider buns. Top the chicken with pickles and a couple spoonfuls of coleslaw. toasted brioche slider buns, mayonnaise, pickle chips, coleslaw

Equipment

1 large skillet

Becky’s Tips

Sauce too thin? Simmer 1–2 minutes longer to thicken.
Too spicy? Reduce the hot sauce by half or use a milder chili sauce.

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Hot Honey Chicken Sliders Step by Step

hot honey chicken sliders ingredients - 4

Gather the ingredients: Gather all the ingredients together. Slice 2 lbs chicken breasts in half horizontally, then cut each piece down the middle to create thin, palm-sized pieces.

Raw chicken pieces marinating in a bowl of buttermilk, pickle brine, and hot sauce. - 5

Marinate the chicken: In a large bowl, whisk together 1 cup buttermilk, ⅓ cup pickle brine, 2 tbsp hot sauce, and 1 egg. Add the chicken pieces, making sure they’re fully submerged, then cover and marinate for at least 1 hour or up to 8 hours in the refrigerator.

Chicken breast being dredged in seasoned flour mixture using tongs. - 6

Bread the chicken: In a shallow dish, combine 1½ cups flour, ½ cup cornstarch, 2 tsp salt, 1 tsp paprika, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp ground black pepper. Remove the chicken from the marinade and dredge each piece in the flour mixture, pressing gently so the coating sticks and fully covers the chicken.

Crispy fried chicken pieces cooling on a wire rack after frying. - 7

Fry the chicken: Heat about 3–4 inches (roughly 2 quarts) of canola oil in a large skillet to 350°F. Using tongs, gently shake off any excess breading, then carefully lower 3–4 pieces at a time into the hot oil. Fry for 7–8 minutes, flipping halfway through, until golden brown and cooked through. Transfer the chicken to a wire rack to cool slightly.

Hot honey sauce whisked together in a saucepan with butter and spices. - 8

Make the hot honey: In a saucepan over medium heat, melt 2 tbsp butter, then whisk in ½ cup honey, 2 tbsp hot sauce, ½ tsp smoked paprika, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp chili powder, and a pinch of salt until smooth and combined.

Hot honey sauce being brushed over crispy fried chicken pieces on a wire rack. - 9

Sauce the chicken: Brush the hot honey sauce generously over both sides of the fried chicken pieces until fully coated.

Hot honey chicken sliders assembled on brioche buns with pickle chips and sauce. - 10

Assemble the sliders: Place the chicken on toasted brioche slider buns, spread with mayonnaise, then top with pickle chips and a spoonful or two of coleslaw made from 3 cups shredded cabbage and 3 tablespoons coleslaw dressing.

Crispy hot honey chicken sliders with coleslaw and pickles ready for serving. - 11

How to Store and Reheat

Store leftover hot honey chicken and slider buns separately for best results. Place the cooked chicken in an airtight container and refrigerate for up to 3 days. Store the buns at room temperature in a sealed bag, and keep the coleslaw and sauce in separate containers in the refrigerator for up to 2 days. To reheat, warm the chicken in the oven or air fryer at 350°F until heated through and crispy, then assemble the sliders just before serving to prevent soggy buns.

Serving Suggestions

I usually serve these hot honey chicken sliders for game days, casual dinners, or anytime we’re feeding a crowd and want something fun that everyone gets excited about. They’re great on their own, but I love pairing them with classic sides like sweet potato fries, onion rings , and topping them with fresh coleslaw to round things out. For parties, put out a bowl of crack dip to have a few different options. We also love having extra toppings like homemade pickles , pickled jalapeños, or melted cheese, so everyone can customize their slider exactly how they like it.

Hot Honey Chicken Sliders

Equipment

1 large skillet