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Nashville Hot Honey Chicken Sliders – Best Cheddar Ranch Recipe

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These Nashville hot honey chicken sliders feature juicy fried chicken coated in a spicy-sweet glaze, layered with creamy cheddar ranch sauce, and served on buttery slider buns. Perfect for parties or weeknight dinners, they deliver bold flavor and crowd-pleasing comfort in every bite.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs or breasts
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (Frank’s RedHot or similar)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (adjust for desired heat)
  • 1/2 teaspoon salt
  • Vegetable oil, for frying (canola or peanut oil)
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons honey
  • 1 tablespoon cayenne pepper (adjust for heat)
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Pinch salt
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup sharp cheddar cheese, finely shredded
  • 2 tablespoons fresh chives, minced
  • 1 tablespoon fresh parsley, minced
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper, to taste
  • 12 slider buns
  • Dill pickle slices
  • Extra cheddar cheese, optional
  • Fresh lettuce leaves

Instructions

  1. In a large bowl, combine buttermilk, hot sauce, salt, and black pepper. Add chicken pieces, turning to coat. Cover and refrigerate for at least 30 minutes (up to 2 hours for extra tenderness).
  2. In another bowl, mix flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper, and salt. Stir well.
  3. Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing gently so the coating sticks. Lay on a plate. For extra crunch, dip chicken back into marinade then flour one more time.
  4. Pour 2 inches vegetable oil into a deep skillet or Dutch oven. Heat to 350°F. Use a thermometer if possible.
  5. Fry chicken pieces in batches, 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a wire rack or paper towels.
  6. In a small saucepan, melt butter. Stir in honey, cayenne, brown sugar, smoked paprika, garlic powder, and a pinch of salt. Warm until combined; do not boil. Brush or spoon over hot chicken immediately.
  7. In a bowl, whisk together sour cream, mayonnaise, cheddar, chives, parsley, dill, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning.
  8. Slice slider buns and lightly toast if desired. Spread cheddar ranch sauce on each bun base, add a leaf of lettuce, a piece of hot honey chicken, and a few pickle slices. Top with extra cheddar if desired, then finish with the bun top.
  9. Serve immediately for the crispiest chicken and freshest flavors.

Notes

For gluten-free sliders, use a gluten-free flour blend and buns. For dairy-free, substitute buttermilk with almond milk plus lemon juice, and use vegan mayo and cheese. Double breading the chicken adds extra crunch. Adjust cayenne in the glaze for desired heat. Make ranch and glaze while chicken marinates to save time. For oven-baked version, bake breaded chicken at 425°F for 18-22 minutes, spraying with oil for crispiness.

Nutrition

Keywords: Nashville hot chicken, sliders, cheddar ranch, party food, spicy chicken, fried chicken, honey glaze, comfort food, easy dinner, crowd-pleaser

Find it online: https://realityeats.com/nashville-hot-honey-chicken-sliders-best-cheddar-ranch-recipe/