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Crispy Honey Chicken Sliders
Rachel Kim

Crispy Honey Chicken Sliders

Thin chicken cutlets make sliders that can be bitten cleanly. Fry them crisp, brush with honey only after draining and keep the slaw dry. A sweet glaze inside the bread is enough; there is no need to pour more over the tray.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs chicken breast cutlets cut into 8 pieces
  • 1 tsp kosher salt
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 tsp paprika
  • 3 cups neutral oil
  • 1/3 cup honey
  • 2 cups dry shredded cabbage
  • 8 brioche slider buns split

Method
 

  1. Season the chicken with salt and soak it in buttermilk for 20 minutes.
  2. Mix the flour and paprika, then press the drained chicken into the coating.
  3. Heat 1 inch oil to 350°F and fry the chicken in two batches for 3 to 4 minutes per side until 165°F.
  4. Drain on a rack and brush each piece with 2 teaspoons honey.
  5. Place one chicken piece and 1/4 cup dry cabbage on each bun bottom.
  6. Close the sliders and serve before the crust softens.