Honey Im Hot Crispy Chicken Biscuit Sliders

Honey Im Hot Crispy Chicken Biscuit Sliders

Recipe #4 will feature Honey I’m Hot (position 4 of 7 in rotation) https://coomoojams.com/product/honey-im-hot/

Recipe Overview

Buttermilk marinated crispy chicken is tucked into warm flaky biscuits and finished with a sweet and spicy drizzle of Honey I’m Hot. The hot honey is used both in the marinade and whipped into a quick butter for a simple but impressive brunch or game day platter.

Ingredients

For the Crispy Chicken

• 1 pound chicken tenders or chicken breast cut into 2 inch strips
• 3/4 cup buttermilk
• 2 tablespoons Honey I’m Hot
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 cup all purpose flour
• 1/3 cup cornstarch
• Vegetable or canola oil, for frying

For the Honey Im Hot Butter

• 4 tablespoons unsalted butter, very soft
• 2 tablespoons Honey I’m Hot
• Pinch of kosher salt

To Assemble

• 10 to 12 small buttermilk biscuits, baked and warm (store bought or homemade)
• Extra Honey I’m Hot, for drizzling
• 4 slices sharp cheddar cheese, cut into small squares (optional)
• Thin pickle slices, optional
• Fresh chopped chives or parsley, for garnish

Instructions

1. Marinate the chicken
   1. In a medium bowl whisk together buttermilk, 2 tablespoons Honey I’m Hot, garlic powder, smoked paprika, 1/2 teaspoon kosher salt, and black pepper.
   2. Add the chicken pieces and stir to coat well. Cover and refrigerate for at least 30 minutes and up to 4 hours.
2. Prepare the coating
   1. In a shallow dish combine flour, cornstarch, and the remaining 1/2 teaspoon kosher salt. Stir well.
3. Coat the chicken
   1. Remove a few chicken pieces from the buttermilk marinade, letting the excess drip off.
   2. Dredge each piece in the flour mixture, pressing lightly so the coating adheres.
   3. Place coated chicken on a plate or wire rack. Repeat with the remaining chicken.
4. Fry the chicken
   1. In a large heavy skillet heat 1/2 inch of oil over medium heat until hot. A small pinch of flour should sizzle when it hits the oil.
   2. Fry the chicken in batches, avoiding crowding the pan. Cook 3 to 4 minutes per side, until golden brown and cooked through.
   3. Transfer the cooked chicken to a paper towel lined plate or a wire rack set over a baking sheet.
   4. Keep warm in a 250°F oven if needed while you finish the remaining batches.
5. Make the Honey Im Hot butter
   1. In a small bowl stir together the soft butter, 2 tablespoons Honey I’m Hot, and a pinch of kosher salt.
   2. Mix until smooth and slightly fluffy. Taste and adjust with a little more Honey I’m Hot if you like extra heat.
6. Warm the biscuits
   1. Warm the biscuits according to package directions or in a 300°F oven for 5 to 7 minutes if homemade.
   2. Carefully split each biscuit in half.
7. Assemble the sliders
   1. Spread the cut sides of each warm biscuit with a thin layer of Honey Im Hot butter.
   2. Place a piece of crispy chicken on the bottom half of each biscuit.
   3. If using cheese, add a small square of cheddar on top of the hot chicken so it softens slightly.
   4. Add a few pickle slices if you like.
   5. Drizzle each piece of chicken with a small spoonful of extra Honey I’m Hot for a glossy finish.
   6. Top with the biscuit lids.
8. Garnish and serve
   1. Arrange the sliders on a platter.
   2. Sprinkle with chopped chives or parsley.
   3. Serve right away with the jar of Honey I’m Hot on the table for extra drizzling.

Tips

• For oven baked chicken, place coated chicken on a lightly oiled rack over a sheet pan, spray lightly with oil, and bake at 425°F for 15 to 20 minutes, turning once, until crisp and cooked through.
• For less heat, mix Honey I’m Hot with regular honey before drizzling.
• Leftover chicken is great sliced over salads with a simple Honey I’m Hot vinaigrette.