Hot Honey Chicken Sliders

Hot Honey Chicken Sandwich with sauce running down the sides.

5 from 1 vote

You'll love these Hot Honey Chicken Sliders that are the perfect mix of sweet and spicy! Great for Game Day and all types of parties!

Prep Time20

Cook Time25

Total Time45

Course: Appetizers, Game Day, Snacks

Cuisine: American

Servings:

Calories: 386kcal

Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Hot Honey Sauce

½ cup butter
¼ cup honey
3 Tablespoons brown sugar
½ Tablespoon smoked paprika
½ Tablespoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon salt
1 Tablespoon white vinegar
1 teaspoon cayenne pepper (add this spice last and start out slowly until you find the spice level you prefer.)

Fried Chicken & Condiments

1 pound frozen crispy chicken strips / tenders (I use Tyson brand)
8 slider rolls (hamburger style)
1 cup creamy coleslaw (deli style)
½ cup pickle slices
½ cup ranch dressing (for spreading and dipping)

Instructions

Preheat oven to 400 degrees F.
Bake Tenders: Bake the frozen chicken strips on a sheet pan according to package directions (usually 20 minutes at 400ºF, depending on the brand). Make sure to bake them on a piece of foil sprayed with cooking spray.
Make the Sauce: Add the butter to a saucepan and melt on medium low heat. Add the rest of the sauce ingredients and whisk. Heat on low for about 5 minutes until the sugar is dissolved and all of the ingredients are combined. Sauce will be slightly thick and not totally smooth which helps it adhere to the chicken.
Brush on the Glaze: Once the chicken is done, brush the hot honey glaze on both sides of the tenders and bake for 2 more minutes. If you want it extra spicy, add more cayenne pepper and dunk the tenders in the sauce using kitchen tongs.
Toast the Buns: After tenders are covered in sauce, spread butter on both sides of the buns and toast them for only a few minutes in a 400ºF oven. Watch carefully to make sure they don't burn.
Add Ranch and Tenders to Buns: Take the toasted buns out of the oven and let them cool. Then, drizzle a little ranch dressing on the bottom buns and place a tender on top of the ranch.
Add Coleslaw and Pickles: Dollop some coleslaw on top followed by a pickle.
Assemble Sliders: Close the sandwiches with the top half of the buns and add a toothpick to hold them together. A pickle makes a nice garnish!
Serve Immediately with more pickles, or add a side like mac & cheese, fried okra, or loaded french fries.

Notes

For best results, try to cut the chicken strips to match the size of the buns.
The Hot Honey Sauce is delicious, but pretty spicy with just 1 teaspoon of cayenne pepper added. For a milder spice level, leave out the cayenne pepper totally and substitute chili pepper in its place.
When making the sauce, start with the lowest amount of cayenne and add more if you like it really spicy. I recommend starting slowly and working up to the heat!

Storing Leftovers:

- Cool Down: Let the sandwiches cool to room temperature before storing.
- Wrap Properly: Wrap tightly in aluminum foil.
- Refrigerate: Place in an airtight container or a resealable plastic bag in the refrigerator for up to 2 days.
- Reheat: To reheat, unwrap the sandwich and heat it in an oven at 350°F for about 10-15 minutes to ensure the chicken stays crispy.
- Separate Ingredients: Store the chicken, honey sauce, and any other toppings (like pickles or slaw) separately from the bread.
- Freezing is not recommended for this recipe. However, you can freeze the hot honey sauce in an airtight container for up to 3 months.

Nutrition