Name: Hot Honey Fried Chicken Sliders with Candied Jalapeños
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into slider-sized pieces; 1 cup buttermilk; 1 tbsp hot sauce (optional); 1 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp garlic powder; 1 tsp paprika; Salt and black pepper, to taste; Oil for frying (vegetable or canola); 1/2 cup honey; 1/2 tsp red pepper flakes; 1 tsp apple cider vinegar or lemon juice; 4–5 fresh jalapeños, thinly sliced; 1/2 cup sugar; 1/2 cup apple cider vinegar; 1/4 cup water; 1/4 tsp garlic powder; 1/4 tsp salt; 8–10 slider buns; 2 tbsp butter (for toasting buns); Optional: pickles, coleslaw, or mayo

Jump to Recipe·Leave a Review

Hot Honey Fried Chicken Sliders with Candied Jalapeños are everything I crave in one bite—crispy fried chicken, sweet heat from sticky hot honey, and a pop of tangy spice from candied jalapeños, all nestled in soft slider buns. These sliders are bold, addictive, and perfect for parties, game days, or a fun weeknight dinner.

Why You’ll Love This Recipe

I love this recipe because it packs so much flavor into a small, handheld sandwich. The chicken is perfectly crispy on the outside and juicy on the inside, the hot honey glaze adds just the right balance of sweetness and spice, and the candied jalapeños take everything up a notch. Plus, the slider size makes them ideal for sharing—or not, if I want to keep them all to myself. Hot Honey Fried Chicken Sliders with Candied Jalapeños

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fried chicken:

Boneless, skinless chicken thighs or breasts (cut into slider-sized pieces)
Buttermilk
Hot sauce (optional, for marinade)
All-purpose flour
Cornstarch
Garlic powder
Paprika
Salt and pepper
Oil for frying (vegetable or canola)

For the hot honey:

Honey
Red pepper flakes
Apple cider vinegar or lemon juice
Hot sauce (optional, for extra heat)

For the candied jalapeños:

Fresh jalapeños, sliced
Sugar
Apple cider vinegar
Water
Garlic powder
Salt

For assembling:

Slider buns
Butter (for toasting buns)
Pickles, slaw, or mayo (optional toppings)

Directions

Marinate the chicken: I soak the chicken pieces in buttermilk with a splash of hot sauce for at least 30 minutes, or up to overnight.
Make the candied jalapeños: I simmer jalapeño slices with sugar, vinegar, water, garlic powder, and salt until they soften and the liquid thickens slightly. I let them cool in the syrup.
Make the hot honey: In a small saucepan, I warm honey with red pepper flakes and a splash of vinegar or lemon juice. I let it infuse for a few minutes, then keep it warm.
Fry the chicken: I mix flour, cornstarch, and seasonings in a bowl. I dredge the marinated chicken pieces in the dry mixture, pressing to coat. I fry them in hot oil (about 350°F / 175°C) until golden brown and crispy, about 4–6 minutes per side. I drain them on a rack or paper towels.
Toast the buns: I butter the slider buns and toast them in a skillet until golden.
Assemble the sliders: I place a piece of fried chicken on the bottom bun, drizzle with hot honey, add candied jalapeños, and any other toppings I want, then finish with the top bun.

Servings and timing

This recipe makes 8–10 sliders.
Prep time: 25 minutes
Marinate time: 30 minutes (or overnight)
Cook time: 30 minutes
Total time: About 1 hour 25 minutes (with marinating)

Variations

I use chicken tenders for uniform slider portions.
I brush the buns with garlic butter for extra flavor.
I swap candied jalapeños with spicy pickles for a tangier version.
I add coleslaw or creamy ranch for a cooling contrast.
I toss the fried chicken in buffalo sauce instead of hot honey for a different spicy twist.

Storage/Reheating

I store leftover chicken in the fridge for up to 3 days. To reheat, I use the oven or air fryer to restore the crispiness (375°F / 190°C for 8–10 minutes). I keep the buns and toppings separate until ready to assemble again. The candied jalapeños can be stored in the fridge for up to 2 weeks in their syrup. Hot Honey Fried Chicken Sliders with Candied Jalapeños

FAQs

Can I make the fried chicken ahead of time?

Yes, I fry the chicken and reheat it in the oven or air fryer before serving. I wait to drizzle the hot honey until right before assembly.

How spicy is this recipe?

It’s moderately spicy, depending on how much heat I add to the honey and how hot the jalapeños are. I adjust the spice level easily by using fewer flakes or milder peppers.

Can I bake the chicken instead of frying?

Yes, I coat the chicken and bake it at 425°F (220°C) on a wire rack for about 25 minutes, flipping once. It won’t be as crispy as fried, but still delicious.

What type of honey works best?

I use regular clover or wildflower honey—anything mild and smooth. I avoid heavily flavored or raw honeys that might overpower the sauce.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend and serve the sliders on gluten-free buns. I double-check all sauces and toppings for gluten content too.

Conclusion

Hot Honey Fried Chicken Sliders with Candied Jalapeños are the ultimate combination of crispy, sweet, spicy, and satisfying. I love making them for parties or casual dinners when I want something fun, bold, and totally irresistible. From the crunchy coating to the sticky hot honey and fiery jalapeños, every bite delivers serious flavor and comfort in slider form.