American
Hot Honey Pickle-Brined Chicken Sliders
Crispy pickle-brined chicken sliders with hot honey glaze, creamy cabbage slaw, dill pickles, and toasted buns.
I like pickle brine for chicken because it seasons quickly and brings the tang people expect from a good sandwich.
You do not need an overnight soak; even 20 minutes helps.
The hot honey glaze goes on after the chicken is crisp.
That keeps the coating crunchy while giving each slider a glossy sweet-heat finish.
I use cabbage slaw instead of plain lettuce because it holds up under warm chicken.
The crunch is what keeps the sliders from feeling heavy.
For something else to cook in the same spirit, try Pickle-Brine Chicken Salad Pitas or Hot Honey Peach Chicken Grain Bowls.
Directions
- Soak chicken pieces in pickle brine for 20 minutes, then pat dry.
- Set up flour, beaten egg, and panko in three shallow bowls.
- Coat chicken in flour, egg, and panko.
- Bake on a rack at 425 F for 16 to 18 minutes, until crisp and 165 F inside.
- Toss cabbage with Greek yogurt, 1 tablespoon pickle brine, black pepper, and chopped dill if available.
- Brush hot chicken with hot honey.
- Build sliders with slaw, glazed chicken, pickles, and toasted buns.
Nutrition
Nutrition Information
Estimated per serving: 590 calories, 43 g protein, 63 g carbohydrates, 20 g fat.
Variations
Recipe Variations
- Use boneless thighs for juicier sliders.
- Air-fry the chicken at 400 F for 12 to 14 minutes.
- Make lettuce cups instead of buns for a lighter version.
Notes
- Pat the chicken dry after brining so the coating sticks.
- A wire rack helps the bottom crisp in the oven.
- Warm the hot honey briefly if it is too thick to brush.
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