Hot honey chicken sliders

Ingredients

• For the chicken — 2 lb bonless chicken breast, sliced in half lengthwise and cut into big pieces (roughly bun size )
• For the wet batter — 1 1/2 cups butter milk
• 1/4 cup hot sauce — 2 tbsp pickle juice or vinegar
• 1/4 cup hot sauce — Salt to taste
• 1/4 cup hot sauce — 1 tbsp garlic powder
• 1/4 cup hot sauce — 1 tbsp onion powder
• 1/4 cup hot sauce — 1 tbsp smoked paprika powder
• For the dry batter — 2 cups all purpose flour
• For the dry batter — 1/3 cup corn starch
• For the dry batter — 2 tsp baking powder
• For the dry batter — Salt to taste
• For the dry batter — 1 tbsp garlic powder
• For the dry batter — 1 tbsp smoked paprika powder
• For the dry batter — 1 tsp black pepper powder
• For the hot honey glaze — 1/4 cup butter
• For the hot honey glaze — 1 tsp cayenne pepper
• For the hot honey glaze — 1 tbsp smoked paprika powder
• For the hot honey glaze — 1 tsp garlic powder
• For the hot honey glaze — 1/4 cup honey
• For the hot honey glaze — Salt to taste
• For the hot honey glaze — To assemble
• For the hot honey glaze — 12 slider buns
• For the hot honey glaze — 1/2 cup dill pickles, sliced
• For the hot honey glaze — 4 tbsp butter , melted (for toasting the buns )
• For the hot honey glaze — Oil for frying the chicken
• For the ranch dressing — 1/2 cup mayonnaise

Instructions

1. In a large bowl, whisk together all wet batter ingredients. Add the chicken, ensuring each piece is fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
2. In a separate bowl, whisk together all dry batter ingredients until evenly combined.
3. Remove chicken from the marinade and shake off excess. Dredge in dry batter, Dip back into wet batter. Dredge again in dry batter pressing firmly to create craggy edges.
4. Rest the coated chicken for 10 min on a whire rack before frying
5. Heat oil to 350°F. Fry the chicken in batches of 6-8 minutes, flipping the sides in between. Cook until 165°F internal and deeply golden.
6. In a small saucepan over low heat, melt the butter. Remove from heat . Stir in cayenne, smoked paprika, garlic powder, honey, and salt. Simmer gently for 1–2 minutes.
7. Brush or toss fried chicken generously in the hot honey glaze.
8. Whisk all ranch ingredients until smooth.
9. Preheat the oven to 400°F. Cut open the slider buns and brush the inside with melted butter. Bake for 5-7 min until the bread is lightly toasted. Assemble the slider buns and serve warm.