Hot Honey Chicken Sliders

This hot honey chicken recipe is trending fast — cozy, bold, and perfect for busy nights. If you love sweet-and-spicy chicken and soft, buttery buns, these hot honey chicken sliders are about to be your new go-to. They’re crispy on the outside, juicy inside, tossed in a sticky hot honey glaze and tucked into fluffy slider rolls with a crunchy slaw on top.

They feel like game-day food but are easy enough for a random Tuesday. No deep fryer, no fancy equipment—just oven (or air fryer)–baked hot honey chicken, a quick stovetop sauce, and simple sliders that taste way better than takeout.

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Hot Honey Chicken Sliders

These hot honey chicken sliders are crispy, juicy, sticky-sweet, and spicy — perfect for weeknight dinners or party snacks. Oven-baked chicken gets tossed in a homemade hot honey glaze and layered into buttery slider buns with crunchy slaw and pickles for an irresistible bite every time.

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Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dinner, Party Snacks

Cuisine American

Servings 6 servings

Calories 550 kcal

Ingredients

  

Crispy Chicken

• 1.5 lb boneless skinless chicken breasts or thighs cut into 2–3 inch pieces
• 1 cup buttermilk or 1 cup milk + 1 tbsp lemon juice, rested 5 mins
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 0.5 tsp black pepper

Dry Coating

• 1 cup all-purpose flour
• 0.25 cup cornstarch
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 0.5 tsp baking powder
• neutral oil or cooking spray for greasing and misting

Hot Honey Sauce

• 0.5 cup honey
• 2.5 tbsp hot sauce use alcohol-free, adjust to taste
• 1.5 tsp crushed red pepper flakes to taste
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter
• 1 pinch kosher salt

Slaw & Assembly

• 3 cups shredded green cabbage or coleslaw mix
• 0.5 cup shredded carrots
• 0.25 cup thinly sliced red onion optional
• 0.33 cup mayonnaise or half mayo, half Greek yogurt
• 1 tbsp honey
• 1.5 tbsp lemon juice or apple cider vinegar
• 0.25 tsp garlic powder
• salt and black pepper to taste
• 12 slider buns or mini brioche rolls
• 2 tbsp butter melted, for toasting buns
• dill pickle chips or sliced pickles for serving
• thinly sliced jalapeños optional, for extra heat

Instructions

 

• In a bowl, whisk buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Add chicken and marinate for 20–30 minutes (or up to 4 hours in fridge).
• Preheat oven to 425°F (220°C). Line a sheet pan with parchment and grease lightly. In a shallow dish, mix flour, cornstarch, spices, salt, pepper, and baking powder.
• Coat each chicken piece in flour mixture, pressing to adhere. Arrange on pan without touching. Lightly mist or drizzle with oil.
• Bake 18–22 minutes, flipping halfway, until golden and cooked through. Or air fry at 390°F (200°C) for 10–14 minutes, flipping halfway.
• In a small saucepan, combine honey, hot sauce, pepper flakes, vinegar, butter, and salt. Heat gently until butter melts and sauce is smooth, about 2–3 minutes.
• Toss warm chicken in sauce until fully coated. Reserve a few tablespoons of sauce if desired for drizzling.
• Mix cabbage, carrots, and red onion. In a small bowl, whisk mayo, honey, lemon juice/vinegar, garlic powder, salt, and pepper. Toss with veggies and chill.
• Toast slider buns with melted butter until golden. Layer slaw, 1–2 chicken pieces, extra sauce, pickles, and jalapeños. Top with bun and serve warm.

Notes

To make it milder, reduce hot sauce and skip red pepper flakes. To spice it up, add jalapeños or cayenne. For a gluten-free option, use GF flour and buns. Chicken can be breaded ahead and stored in fridge before baking.

Keyword game day snacks, hot honey chicken, oven baked chicken, sliders, sweet and spicy chicken

Why You’ll Love These Hot Honey Chicken Sliders

• Weeknight-friendly: Uses pantry spices and bakes in under 25 minutes.
• Big flavor, low effort: Crispy hot honey chicken with a 10-minute homemade glaze.
• Family-friendly: Easy to tone down the heat for kids and add extra spice for adults.
• Perfect for parties: Slider size makes them ideal for game day, potlucks, or movie nights.
• Great for meal prep: Chicken can be breaded ahead and cooked later.
• Crowd-pleasing texture: Crunchy coating, juicy chicken, soft buns, crisp slaw.

Quick Recipe Overview

• Servings: 6 (about 2 sliders per person)
• Prep Time: 25 minutes
• Cook Time: 20–25 minutes
• Total Time: 45–50 minutes

These hot honey chicken sliders feature crispy baked hot honey chicken pieces piled on toasted slider buns with a fresh, crunchy slaw and pickles.

What Are Hot Honey Chicken Sliders?

Hot honey chicken sliders are mini sandwiches made with bite-sized pieces of crispy chicken coated in a sweet and spicy hot honey sauce. The chicken gets a light breading and a high-heat bake (or air fry) for that craveable crunch without deep frying.

The hot honey glaze is a mix of honey, hot sauce, and a little vinegar for tang. It clings to the chicken so every bite is sticky, a little fiery, and perfectly balanced. Piled onto soft slider buns with a creamy cabbage slaw and pickles, these sliders hit sweet, spicy, crunchy, and comforting all at once.

They work as a fun main dish for dinner or as a centerpiece snack for parties and game nights.

Ingredients for Hot Honey Chicken Sliders

For the Crispy Chicken

• 1 ½ lb boneless skinless chicken breasts or thighs, cut into slider-sized pieces (about 2–3 inches)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 minutes)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ½ tsp black pepper

Dry Coating:

• 1 cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp baking powder
• Neutral oil or cooking spray (for greasing and misting)

For the Hot Honey Sauce

• ½ cup honey
• 2–3 tbsp hot sauce (your favorite, no alcohol-based)
• 1–2 tsp crushed red pepper flakes (to taste)
• 1 tbsp apple cider vinegar
• 2 tbsp unsalted butter
• Pinch of kosher salt

For the Slaw & Assembly

• 3 cups shredded green cabbage (or a coleslaw mix)
• ½ cup shredded carrots
• ¼ cup thinly sliced red onion (optional, for bite)
• ⅓ cup mayonnaise (or half mayo, half Greek yogurt)
• 1 tbsp honey
• 1–2 tbsp fresh lemon juice or apple cider vinegar
• ¼ tsp garlic powder
• Salt and black pepper, to taste

To Serve:

• 12 soft slider buns or mini brioche rolls
• 2 tbsp butter, melted (for toasting buns)
• Dill pickle chips or sliced pickles
• Optional: thinly sliced fresh jalapeños for extra heat

How to Make Hot Honey Chicken Sliders

1. Marinate the Chicken

Marinate the chicken:
In a large bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken pieces and toss to coat well. Let them sit for at least 20–30 minutes at room temperature, or up to 4 hours in the fridge.

This buttermilk soak helps keep the hot honey chicken extra juicy and tender.

2. Prepare the Coating and Pan

Preheat and prep the pan:
Preheat your oven to 425°F. Line a large sheet pan with parchment paper and lightly grease it with oil or cooking spray. This helps the chicken crisp instead of sticking.

Mix the coating:
In a shallow dish, whisk together the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, black pepper, and baking powder until well combined.

3. Coat the Chicken

Dredge the pieces:
Working with a few chicken pieces at a time, lift them from the buttermilk (let excess drip off) and toss them in the flour mixture until fully coated. Press the coating onto each piece so it adheres.

Arrange on the pan:
Place coated chicken pieces on the prepared sheet pan, spacing them out so they’re not touching. Lightly mist or drizzle the tops with neutral oil—this is key for crispiness when baking.

4. Bake (or Air Fry) the Chicken

Bake the chicken:
Bake at 425°F for 18–22 minutes, flipping once halfway through. The coating should be golden and crisp, and the internal temperature of the chicken should reach 165°F.

For extra peace of mind, you can follow this official chart to make sure your hot honey chicken reaches a safe 165°F in the center: safe minimum internal temperature chart.

Optional air fryer method:
Air fry at 390°F in a single layer (in batches) for 10–14 minutes, flipping halfway, until crispy and cooked through.

Let the cooked hot honey chicken pieces rest on the pan for 3–5 minutes so the coating sets.

If you’re deciding between the oven and the air fryer, this simple guide explains how air frying and baking compare for crispiness and cooking time: air frying vs. baking guide.

5. Make the Hot Honey Sauce

Simmer the sauce:
While the chicken bakes, add honey, hot sauce, crushed red pepper flakes, apple cider vinegar, butter, and a pinch of salt to a small saucepan.

Cook briefly:
Warm over low heat, stirring often, just until the butter melts and the sauce is smooth and slightly thickened, 2–3 minutes. Do not boil—just heat gently so the honey stays glossy.

Taste and adjust: add more hot sauce for extra heat or a drizzle more honey for balance. This is the heart of your hot honey chicken flavor.

6. Toss the Chicken in Hot Honey

Coat the chicken:
Transfer the hot honey sauce to a large bowl. Add the warm crispy chicken pieces and toss gently until each piece is evenly coated in the sticky hot honey glaze.

If you prefer super saucy sliders, reserve 2–3 tablespoons of sauce for drizzling over the sliders at the end.

7. Make the Simple Slaw

Combine the veggies:
In a large bowl, add shredded cabbage, shredded carrots, and red onion (if using).

Mix the dressing:
In a small bowl, whisk together mayonnaise, honey, lemon juice or vinegar, garlic powder, salt, and black pepper.

Dress the slaw:
Pour dressing over the vegetables and toss until everything is lightly coated. The slaw should be crisp, not soupy—add more cabbage if it seems too wet. Chill until ready to assemble the hot honey chicken sliders.

8. Toast the Buns and Assemble

Toast the slider buns:
Slice the slider buns if needed. Brush the cut sides lightly with melted butter and toast under the broiler on low or in a hot skillet for 1–2 minutes until golden. Toasting keeps the buns from getting soggy.

Assemble the sliders:
Layer each bottom bun with:

1. A small handful of slaw
2. 1–2 pieces of hot honey chicken
3. A drizzle of extra hot honey sauce (optional)
4. Dill pickle chips and jalapeño slices if you like extra heat

Top with the bun and gently press down. Serve the hot honey chicken sliders immediately while everything is warm and crisp.

Customize the Flavor / Heat

• Milder: Use less hot sauce (start with 1 tbsp) and skip the red pepper flakes. Add a bit more honey to keep the sauce sweet and mellow.
• Spicier: Add extra hot sauce and increase the red pepper flakes. You can also top the sliders with sliced jalapeños or a pinch of cayenne.
• Sweeter: Stir an extra tablespoon of honey into the sauce and drizzle more over the assembled sliders.
• Tangier: Add a splash more apple cider vinegar or a squeeze of fresh lemon juice to brighten the hot honey chicken glaze.
• Creamier: Serve with a drizzle of ranch or a yogurt-based sauce over the chicken for a cooling contrast.
• Smokier: Add ½ tsp extra smoked paprika or a pinch of chipotle powder to the dry coating for a deeper smoky flavor.

Variations & Add-Ins

• Use thighs: Boneless, skinless chicken thighs make especially juicy hot honey chicken pieces.
• Cheesy sliders: Add a thin slice of cheddar, Monterey Jack, or provolone on top of the hot chicken before closing the bun.
• Extra crunch: Sprinkle sliders with crispy fried onions or toasted sesame seeds.
• Different greens: Swap the cabbage slaw for shredded romaine or a simple arugula salad dressed with lemon and olive oil.
• Whole wheat option: Use whole wheat slider buns for a slightly heartier base.
• Gluten-free: Use a gluten-free flour blend for the coating and gluten-free slider buns.
• No mayo slaw: Make a simple slaw with olive oil, lemon juice, salt, and pepper instead of mayo.

Make It a Balanced Meal

Each hot honey chicken slider brings protein from the chicken, carbs from the buns, and fats from the coating, sauce, and slaw. To balance your plate:

• Pair 1–2 sliders with a big side of roasted or steamed veggies.
• Add a simple side salad for extra fiber.
• Choose lighter toppings (like a vinegar-based slaw) if you want to reduce heavier fats.
• For athletes or hungrier eaters, add an extra slider or a side of roasted potatoes or sweet potatoes for more carbs.

By adjusting how many hot honey chicken sliders you eat and what you serve beside them, you can fit this into a cozy weeknight or a more indulgent game-day spread.

Meal Prep, Storage & Reheating

• Fridge storage: Store leftover chicken, slaw, and buns separately. The cooked hot honey chicken keeps well in an airtight container in the fridge for up to 3–4 days.
• Slaw storage: Slaw is best within 1–2 days; it will soften over time. If you’re prepping ahead, keep the dressing separate and toss right before serving.

If you want perfect slaw every time, this step-by-step guide shows exactly how to shred and store cabbage so it stays crisp: how to shred cabbage for coleslaw.

• Reheating chicken:
  • Oven: Reheat chicken pieces on a parchment-lined baking sheet at 375°F for 8–10 minutes until hot and re-crisped.
  • Air fryer: 350°F for 4–6 minutes.
  • Avoid the microwave if possible; it can make the coating soggy.
• Freezing: You can freeze the cooked, un-sauced chicken pieces in a single layer on a tray, then transfer to a bag once solid. Reheat from frozen in the oven or air fryer until hot and crisp, then toss with fresh hot honey sauce. Slaw and buns should not be frozen.

Always ensure reheated hot honey chicken is steaming hot and reaches 165°F before serving.

Approximate Nutrition (Per Serving)

For 1 serving (about 2 hot honey chicken sliders, including slaw and sauce), rough estimate:

• Calories: ~550
• Protein: ~32g
• Carbohydrates: ~55g
• Fat: ~22g

These numbers are approximate and will vary based on brands and exact portion sizes. This is not medical or dietary advice—adjust ingredients as needed for your own needs.

TastyInspo Notes

I love these hot honey chicken sliders for nights when I want something fun but still home-cooked. The chicken feels special, but the steps are straightforward and oven-baked so you’re not babysitting hot oil.

They also make amazing “build your own” sliders for family dinners. I set out the buns, hot honey chicken, slaw, pickles, and jalapeños, and let everyone stack theirs just how they like.

If you’re into meal prep, you can bread the chicken earlier in the day, keep it covered in the fridge, and just bake, toss in hot honey, and assemble when you’re ready. Leftovers reheat well for next-day lunches and still taste like a treat.

Serving Ideas & Pairings

Turn your hot honey chicken sliders into a full spread with:

• Sides: Oven fries, sweet potato wedges, corn on the cob, or roasted broccoli.
• Salads: A simple green salad with lemon vinaigrette, cucumber-tomato salad, or a fresh corn salad.
• Comfort carbs: Mac and cheese, baked potato wedges, or a light pasta salad.
• Drinks: Sparkling water with citrus, iced tea, lemonade, or a fruity mocktail to balance the heat.
• For a party platter: Serve the sliders on a big board with extra pickles, hot sauce, and a bowl of extra slaw.

FAQs about Hot Honey Chicken Sliders

Final Thoughts

These hot honey chicken sliders bring all the fun of crispy chicken and sticky-sweet sauce into bite-sized, family-friendly sandwiches. With crispy, oven-baked hot honey chicken, a glossy homemade glaze, and cool crunchy slaw, this is the kind of recipe that lands on repeat for busy weeknights, casual parties, and everything in between.