Hot Honey Chicken Biscuit Sliders

Marinate the chicken: In a medium bowl, soak the chicken pieces in buttermilk for at least 20 minutes to tenderize and flavor.
Prepare the coating: In a separate bowl, combine flour, paprika, garlic powder, salt, and pepper.
Dredge the chicken: Remove each chicken piece from the buttermilk, letting excess drip off, and coat thoroughly in the flour mixture. Press the flour on to ensure an even crust.
Fry to golden perfection: Heat oil in a large skillet over medium-high heat. Fry the chicken pieces in batches, turning as needed, until golden brown and cooked through (internal temp of 165°F). Drain on paper towels.
Make the hot honey: In a small saucepan over low heat, combine honey, hot sauce, and red pepper flakes. Simmer gently for 1–2 minutes until warm and well blended.
Assemble the sliders: Slice the biscuits in half. Place a fried chicken piece on the bottom half of each, drizzle generously with hot honey, and add a pickle slice or dab of butter if desired. Top with the remaining biscuit half.
Serve warm and enjoy: These are best enjoyed while warm, but can also be served at room temperature.

Spicy upgrade: Add cayenne to the flour mixture for extra kick, or use Nashville-style hot sauce in the honey.
Biscuit alternatives: Try using small brioche buns or savory scones for a different texture.
Herbaceous twist: Add chopped fresh thyme or rosemary to the biscuit dough for a fragrant finish.
Vegan-friendly: Use plant-based chicken alternatives and agave syrup instead of honey for a vegan slider.

Double dredging creates an extra-crispy crust. Dip back in buttermilk and re-coat in flour before frying.
Make-ahead: Chicken can be fried in advance and reheated in the oven at 375°F for 10 minutes before assembling.
Customize the heat: Start with less hot sauce and taste as you go. Everyone’s spice tolerance is different.
Presentation tip: Use toothpicks to hold the sliders together if serving at parties for easy grab-and-go.