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Crispy Hot Honey Glazed Chicken Sliders

these Crispy Hot Honey Glazed Chicken Sliders are the best sandwiches you'll ever eat and are perfectly delicious for game day

These Crispy Hot Honey Glazed Chicken Sliders are my absolute favorite! They’re easy to make and are sure to be a hit with family and friends! I’m using Hawaiian Sweet Slider Buns because they’re so fluffy, delicious, and strike the perfect balance of sweet and salty. I’ve been obsessed with Hawaiian rolls since I was young and they’ve always remained a staple in our home. So excited to share this recipe with you – it’s so flavorful and spicy. Hope you love it!

How To Make My Crispy Hot Honey Glazed Chicken Sliders

Here’s a video of how I made my Crispy Hot Honey Glazed Chicken Sliders! For another delicious recipe, check out my Cheesy Hot Italian Sliders recipe.

Chicken Ingredients

  • 1 pack Hawaiian Sweet Slider Buns
  • 2 large boneless skinless chicken breasts (about 1 pound), butterflied
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 cup all purpose flour
  • 2 large eggs
  • 2 tablespoons shaken buttermilk or whole milk
  • 1 cup panko breadcrumbs
  • ½ cup plain breadcrumbs
  • ½ cup freshly finely grated Parmigiano-Reggiano
  • 1 ½ cup neutral oil, such as avocado
  • Sliced pickles (about 18 slices)

Hot Honey Sauce Ingredients

  • 1 stick unsalted butter
  • 1 to 2 tablespoons cayenne pepper (see note)
  • 2 teaspoons smoked paprika
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons brown sugar
  • 3 tablespoons honey
  • ½ cup mayo, for serving (see instructions)

Slaw Ingredients

  • 3 cups finely sliced green and/or purple cabbage
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon granulated sugar
  • ½  teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Slaw Step-By-Step Recipe Method

  1. In a large bowl, whisk together the sugar, salt, pepper, apple cider vinegar.
  2. Add the cabbage and toss until thoroughly coated.
  3. Cover and place in the fridge until ready to assemble.

Chicken Sliders Step-By-Step Recipe Method

  1. Preheat the oven to 350 degrees. Place the King’s Hawaiian Original Sweet Slider Buns onto a baking sheet and bake until lightly golden and crisp, 8 to 10 minutes. Set aside.
  2. With a meat mallet, lightly pound the butterflied chicken breasts between plastic wrap. Pat dry with a paper towel and generously season with salt and pepper.
  3. In a shallow dish, add flour, salt and pepper, and stir to combine. In a separate shallow dish, whisk together the eggs and milk until combined. In a third shallow dish, add the panko breadcrumbs, plain breadcrumbs, and Parmigiano-Reggiano and stir until evenly incorporated.
  4. Dip and coat the chicken in the flour, then the egg mixture, and then into the breadcrumb mixture. Make sure to press the breadcrumbs in firmly to ensure there are no bare spots. Repeat this process.
  5. In a large heavy bottomed skillet over medium-high heat, add the avocado oil. Once heated and shimmering (350°F), use tongs to gently add one of the chicken cutlets into the oil. Cook for 4 minutes or until golden and crisp, then flip and cook for another 4 minutes until golden brown all over and the internal temperature reaches 165°F. Use tongs to transfer to a paper towel-lined baking sheet and let rest for 5 minutes.

Sauce Step-By-Step Recipe Method

  1. While the chicken is resting, add the butter to a medium saucepan over medium-low heat.
  2. Once the butter has melted, add the cayenne pepper, smoked paprika, salt, pepper, garlic powder, brown sugar and honey. Whisk together until the sauce slightly thickens (but does not come to a simmer), about 1 minute.
  3. Remove from heat and separate 2 tablespoons of the sauce.

Assemble

  1. In a small mixing bowl, add the mayo and the reserved 2 tablespoons of the hot honey sauce and whisk to combine.
  2. Evenly slather the mayo mixture onto both interior sides of the slider buns.
  3. Pour the hot honey sauce over top of both sides of the chicken, using a silicone spatula or brush to evenly coat.
  4. Layer the glazed chicken cutlets onto the bottom half of the sliders.
  5. Evenly distribute the slaw over top and add pickles (about 2 slices per slider).
  6. Place the top half of the slider buns over to close the sliders. Cut into individual sliders and enjoy!

Note

  • Be sure to adjust spice levels accordingly. I list a range of 1 to 2 tablespoons which will pack a decent amount of heat. Adjust based on your preference and taste along the way, and remember, you can always add but can never take away so start with less and work up! This recipe is meant to be spicy, but if you don’t like heat, you can totally omit the cayenne all together.

Print Recipe

What You'll Need:

For the Chicken
1 pack King’s Hawaiian Original Sweet Slider Buns
2 large boneless skinless chicken breasts (about 1 pound), butterflied
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup all purpose flour
2 large eggs
2 tablespoons shaken buttermilk or whole milk
1 cup panko breadcrumbs
½ cup plain breadcrumbs
½ cup freshly finely grated Parmigiano-Reggiano
1 ½ cup neutral oil, such as avocado
Sliced pickles (about 18 slices)

For the Hot Honey Sauce
1 stick unsalted butter
1 to 2 tablespoons cayenne pepper (see note)
2 teaspoons smoked paprika
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
2 tablespoons brown sugar
3 tablespoons honey
½ cup mayo, for serving (see instructions)

For the Slaw
3 cups finely sliced green and/or purple cabbage
3 tablespoons apple cider vinegar
1 tablespoon granulated sugar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Make the Slaw
1. In a large bowl, whisk together the sugar, salt, pepper, apple cider vinegar.

2. Add the cabbage and toss until thoroughly coated.

3. Cover and place in the fridge until ready to assemble.

Make the Chicken Sliders
1. Preheat the oven to 350 degrees. Place the King’s Hawaiian Original Sweet Slider Buns onto a baking sheet and bake until lightly golden and crisp, 8 to 10 minutes. Set aside.

2. In a shallow dish, add flour, salt and pepper, and stir to combine. In a separate shallow dish, whisk together the eggs and milk until combined. In a third shallow dish, add the panko breadcrumbs, plain breadcrumbs, and Parmigiano-Reggiano and stir until evenly incorporated.

3. Dip and coat the chicken in the flour, then the egg mixture, and then into the breadcrumb mixture. Make sure to press the breadcrumbs in firmly to ensure there are no bare spots. Repeat this process.

4. In a large heavy bottomed skillet over medium-high heat, add the avocado oil. Once heated and shimmering (350°F), use tongs to gently add one of the chicken cutlets into the oil. Cook for 4 minutes or until golden and crisp, then flip and cook for another 4 minutes until golden brown all over and the internal temperature reaches 165°F. Use tongs to transfer to a paper towel-lined baking sheet and let rest for 5 minutes.

5. With a meat mallet, lightly pound the butterflied chicken breasts between plastic wrap. Pat dry with a paper towel and generously season with salt and pepper.

Make The Sauce
1. While the chicken is resting, add the butter to a medium saucepan over medium-low heat.

2. Once the butter has melted, add the cayenne pepper, smoked paprika, salt, pepper, garlic powder, brown sugar and honey. Whisk together until the sauce slightly thickens (but does not come to a simmer), about 1 minute.

3. Remove from heat and separate 2 tablespoons of the sauce.

Assemble
1. In a small mixing bowl, add the mayo and the reserved 2 tablespoons of the hot honey sauce and whisk to combine.

2. Evenly slather the mayo mixture onto both interior sides of the slider buns.

3. Pour the hot honey sauce over top of both sides of the chicken, using a silicone spatula or brush to evenly coat.

4. Layer the glazed chicken cutlets onto the bottom half of the sliders.

5. Evenly distribute the slaw over top and add pickles (about 2 slices per slider).

6. Place the top half of the slider buns over to close the sliders. Cut into individual sliders and enjoy!

Note
Be sure to adjust spice levels accordingly. I list a range of 1 to 2 tablespoons which will pack a decent amount of heat. Adjust based on your preference and taste along the way, and remember, you can always add but can never take away so start with less and work up! This recipe is meant to be spicy, but if you don’t like heat, you can totally omit the cayenne all together.

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