Hot Honey Ranch Chicken Sliders with Dill Pickle Slaw
Hot Honey Ranch Chicken Sliders with Dill Pickle Slaw
Ingredients
For the chicken & the sliders
- 4 chicken thighs
- 4 Brioche slider buns
- 1/2 cup all purpose flour
- 2 eggs - beaten
- 3 cup panko breadcrumbs - or crushed potato chips
- 2 tsp salt
- 1 oz packet ranch seasoning
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup neutral oil for frying
- 1 cup hot honey
- 1/2 cup ranch dressing
For Dill Pickle Slaw
- 1/2 small green cabbage - finely shredded
- 1/4 small red cabbage - finely shredded
- 1 medium carrot - finely julienned or shredded
- 1/2 cup dill pickles - diced
- 3 tbsp dill pickle juice
- 1/2 cup mayo
- 2 tbsp sour cream
- 2 tbsp fresh dill - chopped
- 1/4 tsp salt
- 1/2 tsp black pepper
For My homemade Hot Honey:
- 1 cup hot honey
- 2 tbsp Sriracha
- 1/2 tsp red chili flakes
- 1/2 tsp salt
Instructions
- Pat the chicken thighs dry with paper towels, then season both sides with salt.
- Place the flour, beaten eggs, and panko breadcrumbs into 3 separate shallow bowls. Add the ranch seasoning, paprika, garlic powder, and black pepper to the flour, mix well.
- Coat each chicken thigh in the seasoned flour, then the beaten eggs, and finally the panko breadcrumbs.
- Heat oil in a medium-large pan over medium-high heat. Once hot, add the chicken in an even layer (work in batches if needed). Reduce heat to medium, and fry for 5-6 minutes per side, or until golden brown and the chicken is fully cooked through. Remove and set aside.
- In a large bowl, combine all the dill pickle slaw ingredients and toss until well combined.
- To assemble the sliders, spread about 1 tablespoon of ranch dressing on both the top and bottom buns. Place a crispy chicken thigh on the bottom bun, then drizzle generously with hot honey. Sprinkle with flaky salt if using store-bought hot honey. Top with a scoop of dill pickle slaw and finish with the top bun.
- Serve immediately and enjoy!
Tried this recipe?Let us know how it was!