Honey Chipotle Fried Chicken Sliders

Name: Honey Chipotle Fried Chicken Sliders
Cook time: 19 min
Total time: 139 min
Yield: 6
Ingredients: 1½ lbs Boneless chicken thighs; ½ cup Buttermilk; ½ cup Pickle juice; 3 peppers total (1 for marinade + 2 for Chipotle peppers in adobo; 2½ tsp total (1 tsp marinade + 1½ tsp co Salt; 1½ tsp total (½ tsp marinade + 1 tsp coa Black pepper; ½ tsp White pepper; 2 tsp plus a pinch total (1 tsp marinade Paprika; 2 tsp total (1 tsp marinade + 1 tsp coat Curry powder; 2 tsp total (1 tsp marinade + 1 tsp coat Turmeric; 2 tsp plus a pinch total (1 tsp marinade Garlic powder; 2 tsp plus a pinch total (1 tsp marinade Cumin; optional, to taste MSG (optional); 1½ cups (about 190 g) All-purpose flour; 1 heaping tbsp Cornstarch; ½ tsp Cayenne; ⅓ cup Honey; 2–3 tbsp Water; 1–2 tsp Vinegar or lime juice; 6 Slider buns; 1 pack Pickle slices; 1 bottle Big Boy Ranch dressing; 1 Butter or oil for toasting; 1 l Oil for frying

Recipe by Christopher Smith (@meatlicious) on Instagram · View original post

6.6/10 · PopularityBased on the original Instagram post’s likes and comments.

Crispy fried chicken thighs coated in a sweet and smoky honey chipotle glaze, served on toasted slider buns with pickles and ranch.

Health score 3.0/10
19 min
Serves 6
Medium
623 kcal

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Ingredients

Boneless chicken thighsFor the marinade; cut into 6 portions1½ lbs
ButtermilkFor the marinade½ cup
Pickle juiceFor the marinade½ cup
Chipotle peppers in adoboChopped; 1 in marinade, 2 in glaze3 peppers total (1 for marinade + 2 for
White pepperFor the marinade½ tsp
Curry powderSplit between marinade and coating2 tsp total (1 tsp marinade + 1 tsp coat
MSG (optional)Optional; used in marinade and coatingoptional, to taste
All-purpose flourFor the coating1½ cups (about 190 g)
CornstarchFor the coating1 heaping tbsp
CayenneFor the coating½ tsp
HoneyFor the glaze⅓ cup
Slider bunsFor assembly6
Pickle slicesFor topping; amount not stated1 pack
Big Boy Ranch dressingFor spreading; amount not stated1 bottle
Butter or oil for toastingFor toasting buns; amount not stated1

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SaltSplit between marinade and coating2½ tsp total (1 tsp marinade + 1½ tsp co
Black pepperSplit between marinade and coating1½ tsp total (½ tsp marinade + 1 tsp coa
PaprikaSplit between marinade, coating and glaze2 tsp plus a pinch total (1 tsp marinade
TurmericSplit between marinade and coating2 tsp total (1 tsp marinade + 1 tsp coat
Garlic powderSplit between marinade, coating and glaze2 tsp plus a pinch total (1 tsp marinade
CuminSplit between marinade, coating and glaze2 tsp plus a pinch total (1 tsp marinade
WaterFor the glaze2–3 tbsp
Vinegar or lime juiceFor the glaze1–2 tsp
Oil for fryingFor deep frying; amount not stated1 l

Method

Cut the boneless chicken thighs into 6 equal portions.
In a bowl, combine ½ cup buttermilk, ½ cup pickle juice, 1 chopped chipotle pepper in adobo, 1 tsp salt, ½ tsp black pepper, ½ tsp white pepper, 1 tsp paprika, 1 tsp curry powder, 1 tsp turmeric, 1 tsp garlic powder, 1 tsp cumin, and optional MSG.
Add the chicken pieces, cover, and marinate in the refrigerator for at least 2 hours.
In a separate bowl, mix 1½ cups all-purpose flour, 1 heaping tbsp cornstarch, 1 tsp paprika, 1 tsp curry powder, 1 tsp turmeric, 1 tsp garlic powder, 1 tsp cumin, ½ tsp cayenne, 1 tsp black pepper, 1½ tsp salt, and optional MSG.
Dredge each marinated chicken piece in the flour mixture, shaking off excess.
Dip the coated chicken back into the marinade.
Coat the chicken in the flour mixture again.
Press the flour firmly onto the chicken to create a craggy crust.
Rest the coated chicken for 5–10 minutes.
Heat the frying oil to 350–355°F (175–180°C).
Fry the chicken for 5–6 minutes, or until golden, crispy, and cooked to 165°F (74°C) internally.
Drain the fried chicken on a wire rack.
In a small saucepan, combine 2 chopped chipotle peppers in adobo, ⅓ cup honey, 2–3 tbsp water, 1–2 tsp vinegar or lime juice, and a pinch each of paprika, garlic powder, and cumin.
Simmer the glaze over low heat until slightly thickened and glossy.
Toast the slider buns in butter or oil until golden.
Spread Big Boy Ranch on the bottom buns.
Add a piece of crispy fried chicken to each bottom bun.
Drizzle the honey chipotle glaze over the chicken.
Top with pickle slices and serve.