Honey Im Hot Chicken and Waffle Sliders

Honey I'm Hot Chicken and Waffle Sliders

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

Ingredients

• For the fried chicken:
• 1 pound boneless, skinless chicken thighs, cut into 12 pieces
• 1 cup buttermilk
• 1 large egg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Vegetable oil for frying, about 2 cups
• For the waffles and assembly:
• 6 mini Belgian waffles, store-bought or homemade and kept warm
• 6 tablespoons Honey I'm Hot (product link)
• 3 tablespoons unsalted butter, melted
• 1/4 cup pickled jalapeo slices or quick-pickled red onion for tang
• 1/4 cup thinly sliced pickles or bread-and-butter chips, optional
• Fresh basil leaves or microgreens for garnish

Instructions

1. Make the marinade: In a medium bowl whisk together buttermilk, egg, kosher salt, and black pepper. Add the chicken pieces, press to submerge, cover, and refrigerate for at least 30 minutes and up to 4 hours.
2. Prepare the dredge: In a shallow dish combine flour, cornstarch, smoked paprika, and garlic powder. Shake excess marinade off each piece of chicken, then dredge thoroughly in the flour mixture, pressing so the coating adheres. Place coated pieces on a rack while you heat the oil.
3. Heat oil in a heavy skillet or deep fryer to 350 F. Fry the chicken in batches without crowding until golden and crisp, about 4 to 5 minutes per batch depending on piece size, and internal temperature reaches 165 F. Transfer to a wire rack set over a baking sheet to drain and stay crisp.
4. Make the Honey I'm Hot butter: In a small bowl stir together melted butter and 4 tablespoons of Honey I'm Hot. Reserve 2 tablespoons of Honey I'm Hot for drizzling at the finish.
5. Brush both sides of each mini waffle lightly with the Honey I'm Hot butter. Toast the waffles in a hot nonstick skillet or on a griddle until warmed and lightly crisp, about 1 minute per side.
6. Assemble sliders: Top 6 waffle halves with a piece of fried chicken, a few pickled jalapeo slices or pickled red onion, and a thin slice of pickle if using. Add a small spoonful of the reserved Honey I'm Hot directly onto the chicken for an extra hit of heat and shine. Finish with a basil leaf or microgreens, then top with the second waffle half to form a sandwich.
7. For serving, place sliders on a platter and drizzle any remaining Honey I'm Hot butter over the top. Serve immediately while warm and crispy.

Notes

• Creative use of the product: Honey I'm Hot is used both mixed into melted butter to toast the waffles and as a finishing drizzle on the chicken so every bite has layered sweetness and controlled heat.
• Make ahead: Prepare chicken up to the frying stage and keep chilled. Reheat in a 375 F oven for 8 to 10 minutes to re-crisp before assembly.
• Balance: Buttermilk and pickles add tang to balance the honey sweetness while the chili flakes and jalapeo in the Honey I'm Hot provide a slow-building warmth rather than immediate burn.
• Storage: Leftover fried chicken keeps in an airtight container for up to 2 days. Waffles are best fresh but can be reheated in a toaster or oven.