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Flavorful Nashville Hot Honey Chicken Sliders with Easy Pickled Jalapeño Slaw

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These Nashville hot honey chicken sliders combine crispy, spicy chicken with a sweet honey glaze and tangy pickled jalapeño slaw for a quick, satisfying, and crowd-pleasing meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 1 cup buttermilk (or plain yogurt thinned with milk)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup all-purpose flour (or gluten-free flour)
  • Vegetable oil for frying (canola recommended)
  • 1/2 cup honey
  • 2 tablespoons Nashville hot sauce (or favorite hot sauce with cayenne)
  • 1 tablespoon apple cider vinegar
  • 1 cup shredded green cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced pickled jalapeños
  • 2 tablespoons mayonnaise (vegan mayo optional)
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • Salt and pepper to taste
  • 12 slider buns or small dinner rolls (lightly toasted)
  • Optional: butter for toasting buns

Instructions

  1. Marinate the chicken: In a large bowl, whisk together buttermilk, smoked paprika, garlic powder, onion powder, salt, and pepper. Add chicken thighs, coat fully, cover, and refrigerate for at least 1 hour or overnight.
  2. Prepare the pickled jalapeño slaw: Mix shredded cabbage, carrots, pickled jalapeños, mayonnaise, lime juice, sugar, salt, and pepper in a medium bowl. Stir well, cover, and chill for at least 30 minutes.
  3. Make the hot honey glaze: In a small saucepan over low heat, combine honey, Nashville hot sauce, and apple cider vinegar. Warm gently until smooth and pourable, about 3-4 minutes. Remove from heat.
  4. Coat the chicken: Remove chicken from marinade, let excess drip off. Dredge each piece in flour, pressing lightly to coat evenly. Shake off extra flour.
  5. Fry the chicken: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat to 350°F (175°C). Fry chicken in batches for 5-7 minutes per side until golden and cooked through (internal temp 165°F/74°C). Drain on wire rack over baking sheet.
  6. Glaze the chicken: Toss warm fried chicken in hot honey glaze until thoroughly coated but not dripping.
  7. Toast the buns: Lightly butter slider buns and toast in skillet or under broiler until golden brown.
  8. Assemble sliders: Place glazed chicken on bottom half of bun, top with pickled jalapeño slaw, then crown with top bun. Serve immediately.

Notes

Use a thermometer to maintain oil temperature at 350°F to avoid greasy chicken. Press flour firmly onto chicken for a crispy crust. Adjust lime juice and sugar in slaw to balance tang and sweetness. Warm honey glaze gently to prevent scorching. Slaw flavors improve if made ahead and chilled. Reheat chicken in oven or air fryer to restore crispiness.

Nutrition

Keywords: Nashville hot chicken, sliders, hot honey glaze, pickled jalapeño slaw, fried chicken, spicy chicken, easy recipe, party food

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