Save Buttery, flaky biscuits filled with crispy hot chicken, tangy pickles, and drizzled with sweet-spicy honey make these Nashville Hot Honey Biscuit Sliders a crowd-pleasing Southern-inspired treat. They're perfect for brunch or parties and bring a burst of flavor that guests will love.
The first time I made these sliders, their rich aroma drew everyone to the kitchen. They quickly became the centerpiece of our brunch table and were gone in minutes with everyone asking for more.
Ingredients
- All-purpose flour: 2 cups, for tender biscuit structure
- Baking powder: 1 tbsp, helps biscuits rise
- Baking soda: 1/2 tsp, balances acidity
- Salt: 1 tsp, brings out flavor
- Granulated sugar: 1 tbsp, adds subtle sweetness
- Cold unsalted butter: 1/2 cup (1 stick), cubed, ensures flakiness
- Cold buttermilk: 3/4 cup plus extra for brushing, aids in richness
- Boneless, skinless chicken breasts: 2, cut for 8 sliders
- Buttermilk: 1 cup, for marinating chicken
- Hot sauce: 1 tsp plus 1 1/2 tbsp, used for both marinade and honey
- All-purpose flour: 1 1/4 cups, coats chicken
- Salt: 1 tsp, for seasoning
- Black pepper: 1 tsp, adds spice
- Smoked paprika: 1 tsp plus 1/4 tsp, provides smokiness
- Cayenne pepper: 1/2 tsp plus 1/2 tsp, for heat
- Vegetable oil: Enough for frying
- Honey: 1/3 cup, for hot honey drizzle
- Dill pickle chips: 8, for tangy crunch
- Unsalted butter: 2 tbsp melted, to brush biscuits
- Pinch of salt: Adds balance to hot honey
Instructions
- Prepare the Biscuits:
- Preheat oven to 425°F (220°C). Line tray with parchment. Whisk flour, baking powder, baking soda, salt, and sugar in a bowl. Cut cold butter into mix until coarse. Add buttermilk and combine until just mixed. Pat dough 1-inch thick, fold once, pat, and cut 8 rounds. Place on tray, brush with buttermilk, and bake 13 to 15 minutes until golden. Brush hot biscuits with melted butter.
- Marinate the Chicken:
- Mix buttermilk and hot sauce in a bowl. Add chicken pieces to marinate 20 minutes or up to overnight in fridge.
- Fry the Chicken:
- Heat 1 inch oil in skillet to 350°F (175°C). Mix flour, salt, pepper, paprika, and cayenne in shallow dish. Dredge marinated chicken in seasoned flour. Fry chicken in batches 3 to 4 minutes per side until golden and cooked through. Drain on paper towels.
- Prepare Hot Honey:
- Combine honey, hot sauce, cayenne, paprika, and pinch of salt in small saucepan. Warm gently over low heat, stir until combined.
- Assemble Sliders:
- Split each biscuit. Add hot chicken to bottom half, top with pickle chip, drizzle hot honey, and cap with biscuit top. Serve immediately.
Save We like to enjoy these sliders after busy soccer games, gathering everyone around the table to laugh, share stories, and savor the spicy-sweet treat.
Required Tools
Mixing bowls, pastry cutter or fork, baking tray, rolling pin, skillet or deep pan, shallow dish, saucepan, tongs, and paper towels are all you need for easy preparation.
Allergen Information
This recipe contains gluten, dairy, and honey; always check ingredients for possible cross-contamination with nuts or soy, especially if substituting store-bought products.
Nutritional Information (per slider)
Each slider has about 380 calories, 18 g of fat, 40 g of carbohydrates, and 13 g of protein.
Save Serve these sliders piping hot for maximum crunch and flavor. They’re sure to impress at any gathering or special brunch.
Recipe FAQs
- → Can I make the biscuits ahead?
Yes, bake biscuits a day in advance and store airtight. Reheat before assembling for best texture.
- → What type of chicken breast works best?
Boneless, skinless chicken breasts cut into slider-sized pieces ensure tender, juicy bites.
- → How spicy is the honey sauce?
The hot honey has a pleasant kick from cayenne and hot sauce, but you can adjust heat levels to taste.
- → Can I use store-bought biscuits?
Absolutely—store-bought biscuits save time and work well if you want to simplify preparation.
- → Is there a vegetarian option?
Swap chicken for crispy fried cauliflower or mushrooms for a meat-free alternative in your sliders.
- → How do I keep chicken crispy?
Drain chicken on paper towels after frying and assemble sliders just before serving to maintain crispiness.