Save Buttery flaky biscuits filled with crispy hot chicken tangy pickles and drizzled with sweet-spicy honey make these Nashville Hot Honey Biscuit Sliders a Southern-inspired treat perfect for brunch or parties.
I first made these sliders for a family get-together and they disappeared within minutes. The balance of flavors and textures had everyone asking for the recipe and now theyre a staple at our celebrations.
Ingredients
- All-purpose flour: 2 cups for the biscuits
- Baking powder: 1 tbsp for biscuit rise
- Baking soda: 1/2 tsp for biscuit lift
- Salt: 1 tsp in biscuits plus 1 tsp for chicken breading
- Granulated sugar: 1 tbsp for biscuit flavor
- Unsalted butter (cold): 1/2 cup cubed for biscuits plus 2 tbsp melted for brushing
- Buttermilk (cold): 3/4 cup for biscuits plus more for brushing and 1 cup for chicken marinade
- Boneless skinless chicken breasts: 2 cut into 8 slider-sized pieces
- Hot sauce: 1 tsp for chicken marinade plus 1 1/2 tbsp for hot honey
- Black pepper: 1 tsp for chicken breading
- Smoked paprika: 1 tsp in chicken breading plus 1/4 tsp for hot honey
- Cayenne pepper: 1/2 tsp in chicken plus 1/2 tsp in hot honey
- Vegetable oil: for frying chicken
- Honey: 1/3 cup for hot honey
- Dill pickle chips: 8 for assembly
Instructions
- Prepare the Biscuits:
- Preheat oven to 425°F (220°C). Line a tray with parchment. In a large bowl whisk flour baking powder baking soda salt and sugar. Cut in cold butter until coarse crumbs form. Add buttermilk mix until just combined. Pat dough to 1-inch thickness fold once and pat again. Cut out 8 rounds. Place on tray brush tops with buttermilk. Bake 13 to 15 minutes until golden. Brush hot biscuits with melted butter.
- Marinate the Chicken:
- Combine buttermilk and hot sauce in a bowl. Add chicken pieces. Marinate at least 20 minutes or up to overnight.
- Fry the Chicken:
- Heat about 1 inch of oil in skillet to 350°F (175°C). Mix flour salt pepper paprika and cayenne. Remove chicken from marinade and dredge in flour mixture shaking off excess. Fry 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
- Prepare Hot Honey:
- Mix honey hot sauce cayenne paprika and salt in a saucepan over low heat. Stir until just combined and warm.
- Assemble Sliders:
- Split each biscuit. Place hot chicken on bottom biscuit top with pickle chip drizzle with hot honey and cap with biscuit top. Serve immediately.
Save My kids love helping assemble these sliders and watching them drizzle the spicy honey on each one is a favorite memory. They always compete for the crispiest chicken piece.
Required Tools
Mixing bowls pastry cutter or fork baking tray rolling pin skillet shallow dish saucepan tongs and paper towels are needed for this recipe.
Allergen Information
This recipe contains gluten dairy and honey. If using store-bought biscuits check for eggs nuts or soy risk.
Nutritional Information (per slider)
Calories: approximately 380. Total fat: 18 g. Carbohydrates: 40 g. Protein: 13 g.
Save Serve these sliders hot for best taste and freshness. They make an instant crowd-pleaser at any meal or gathering.
Recipe FAQ
- → How do you get flaky biscuits?
Cold butter and gentle mixing are key. Handle dough lightly and fold once for layers before baking.
- → Can chicken be marinated overnight?
Yes, for deeper flavor and tenderness, marinate chicken in buttermilk and hot sauce overnight in the fridge.
- → What's the secret to crispy chicken?
Dredge well in seasoned flour and fry in hot oil at 350°F. Drain on paper towels for extra crunch.
- → Is hot honey spicy?
Hot honey blends the sweetness of honey with hot sauce and cayenne, adding a mild to moderate heat.
- → Can pickles be swapped for another topping?
Yes, try coleslaw or spicy mayo for variety; these add different textures and flavors to the sliders.
- → Are store-bought biscuits suitable?
Store-bought biscuits are a convenient option, though homemade yields flakier, richer results.