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Hot Honey Chicken Sliders
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Hot Honey Chicken Sliders

1 h 15 minPara 6Nutri-Score D€€
de @thesapor75 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

6 personas
  • chicken breast (cut in half to create smaller pieces)Carne450 g
  • buttermilkLácteos320 ml
  • hot sauce (for the marinade)Despensa60 ml
  • pickle juiceDespensa60 ml
  • all purpose flourDespensa180 g
  • cornstarchDespensa60 g
  • garlic powder (2 tsp, plus more for the buns)Especias2 piezas
  • onion powder (2 tsp)Especias2 piezas
  • cayenne powder (2 tsp, use less if desired)Especias2 piezas
  • smoked paprika (1 tsp)Especias1 pieza
  • mustard powder (1 tsp)Especias1 pieza
  • salt (1 tsp, plus a pinch for the sauce)Especias1 pieza
  • black pepper (1/2 tsp)Especias1 pieza
  • msg (1/2 tsp, optional)Despensa1 pieza
  • oil (for frying)Despensa1 litro
  • slider bunsPanadería6 piezas
  • unsalted butter (for the hot honey sauce)Lácteos30 g
  • hot sauce (for the hot honey sauce)Despensa80 ml
  • honeyDespensa170 g
  • brown sugar (1/2 tsp)Despensa1 pieza
  • butter (melted, for brushing the buns)Lácteos30 g
  • parsley (chopped)Frutas y verduras5 g

por ración

Nutrición

468kcal

Carbohidratos
50 g
Proteínas
18 g
Grasas
22 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Varillas
  • Cazo
  • Sartén
  • Freidora
  • Termómetro de cocina
  • Rejilla de enfriamiento
  • Pincel de cocina

paso a paso

Preparación

  1. Marinate the chicken

    • In a bowl, combine the chicken pieces, buttermilk, pickle juice, hot sauce, garlic powder, onion powder, cayenne, smoked paprika, mustard powder, salt, black pepper and msg.
    • Let sit for 3 hours, or overnight in the fridge for best results.
    Paso 1

  2. Prepare the seasoned flour

    • In another bowl, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, mustard powder, cayenne, salt and black pepper.
    Paso 2

  3. Heat the oil

    • Heat the oil to 175 °C.
    Paso 3

  4. Dredge the chicken

    • Remove the chicken from the marinade, letting the excess drip off.
    • Dredge in the seasoned flour mixture, pressing to coat well.
    • Rest the floured chicken for 10 minutes before frying.
    Paso 4

  5. Fry the chicken

    • Fry in batches for 4 to 6 minutes, until golden brown and cooked through.
    • Drain on a wire rack or paper towels.
    Paso 5

  6. Make the hot honey sauce

    • In a small saucepan, combine the honey, butter and hot sauce.
    • Mix until well combined, then let it simmer for 3 to 4 minutes and remove from the heat.
    Paso 6

  7. Coat the chicken

    • Brush the fried chicken with the hot honey sauce on both sides.
    Paso 7

  8. Toast the buns

    • Slice the buns horizontally and brush with butter.
    • Place into a pan over medium high heat and toast until slightly golden brown.
    Paso 8

  9. Finish the buns and assemble

    • Mix the melted butter, parsley and garlic powder, then brush over the buns.
    • Fill the buns with the hot honey chicken and serve.
    Paso 9
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