Sticky-sweet, crispy-fried chicken tucked into a pillowy slider bun—with a slather of fiery sriracha mayo that makes your taste buds sit up and take notice. If you’re anything like me, the crunch of crispy honey garlic chicken sliders is enough to get your mouth watering before the pan even hits the stove. I still remember the first time I whipped these up for a backyard get-together—let’s just say, no one left hungry (and everyone begged for the recipe).
Honestly, these sliders have become my go-to for quick dinners, casual parties, and those “I need something amazing, but I’m short on time” moments. You know how some recipes just hit that sweet spot between comfort and excitement? This is one of them. The honey garlic glaze coats the chicken with glossy, sticky goodness, and the sriracha mayo brings the heat (but not too much, unless you’re feeling wild and add extra!).
What I love most is how this crispy honey garlic chicken sliders recipe brings people together—kids cheer for the sweet, crunchy chicken, while adults sneak an extra drizzle of sriracha. Plus, you can prep most of it ahead, making it perfect for busy families or anyone who wants a stress-free meal that tastes like it took hours. As someone who’s tested this recipe at least a dozen times, I promise it’s as easy as it is irresistible. So, if you’re craving bold flavor, crunch, and a little kick, these chicken sliders might just be your new obsession.
Why You’ll Love This Recipe
I’ll be honest—there are hundreds of chicken slider recipes floating around, but this crispy honey garlic chicken sliders recipe truly stands out. After years of recipe development and more taste tests than I care to admit, here’s why this version is my favorite (and why I think you’ll love it, too):
- Quick & Easy: Ready in about 40 minutes, including prep and frying. Perfect for weeknight dinners or last-minute gatherings.
- Simple Ingredients: Nothing fancy here—just everyday pantry items and fresh chicken. No need for a special grocery trip.
- Perfect for Parties: These sliders are a hit at game nights, family barbecues, or casual get-togethers. You can double the batch for a crowd—trust me, you’ll want leftovers.
- Crowd-Pleaser: Crispy chicken, sweet and garlicky glaze, spicy mayo, and a soft bun—there’s something for everyone. Kids love the mild heat; adults appreciate the flavor punch.
- Unbelievably Delicious: That first bite? It’s all crunch, sticky honey garlic, and creamy, spicy mayo. Honestly, it’s comfort food with a twist.
What makes these sliders different is the double-dip breading technique I use (learned from a chef friend!), which guarantees ultra-crispy chicken every time. The honey garlic glaze isn’t just sweet—it’s got a savory edge from soy sauce and a kick from fresh garlic. And the sriracha mayo is totally adjustable, so you can go mild or wild. It’s my best version yet, and with every bite, you’ll taste why.
These sliders aren’t just dinner—they’re a memory in the making. They’re the kind you crave on a rainy day, or serve up at a party and watch everyone’s eyes light up. The crunchy, sticky, spicy combo really does make you close your eyes and savor every bite. If you want a dish that’s as fun as it is tasty, look no further.
Ingredients Needed
This crispy honey garlic chicken sliders recipe uses simple, reliable ingredients to create bold flavors and texture. I love that most of these are pantry staples, and a few smart swaps make it easy to adapt for different diets or tastes.
- For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts (or thighs for extra juiciness)
- 1 cup (120g) all-purpose flour (swap for gluten-free blend if needed)
- 2 large eggs, beaten
- 1 cup (60g) panko breadcrumbs (for extra crunch)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Vegetable oil, for frying (canola or sunflower works well)
- For the Honey Garlic Glaze:
- 1/3 cup (120g) honey (I prefer clover honey for a balanced sweetness)
- 3 cloves garlic, minced (fresh is best for that punchy flavor)
- 2 tbsp soy sauce (regular or low sodium)
- 1 tbsp rice vinegar (adds tang)
- 1 tbsp water
- 1/2 tsp cornstarch (to thicken)
- For the Sriracha Mayo:
- 1/2 cup (120g) mayonnaise (use light or avocado mayo for a lighter option)
- 1-2 tbsp sriracha sauce (adjust to taste—start with less if you want it mild!)
- 1 tsp lemon juice (optional, for brightness)
- For Assembly:
- 8 slider buns or mini brioche rolls (soft and slightly sweet works best)
- 1 cup (50g) shredded lettuce or cabbage (adds crunch)
- 1/2 cup (60g) thinly sliced pickles (optional, but highly recommended)
- Sesame seeds, for garnish (totally optional)
Ingredient tips: Go for small, uniform chicken pieces for even cooking. If you’re making these gluten-free, substitute the flour and breadcrumbs with your favorite GF options. For the honey, I recommend locally sourced if you can find it—it gives the glaze a richer flavor. And for mayo, Japanese Kewpie is extra creamy, but any brand works. Sometimes I toss in a pinch of smoked paprika for depth, especially if I want a smokier slider!
Don’t be afraid to experiment—swap the lettuce for arugula, use spicy pickles, or add a slice of cheese. If you’re dairy-free, try vegan mayo and omit the cheese. These sliders are super forgiving and love a little customization.
Equipment Needed
You really don’t need fancy tools for crispy honey garlic chicken sliders. Here’s what I use and a few tips for budget-friendly or alternative options:
- Large skillet or deep frying pan: Nonstick or stainless steel both work. For deep frying, a Dutch oven is ideal, but I’ve used heavy-bottomed pans with success.
- Wire rack: For cooling and draining fried chicken. If you don’t have one, a plate with paper towels works, though the chicken might lose a bit of crunch.
- Tongs: Essential for flipping chicken safely. A fork will do in a pinch, but tongs give more control.
- Mixing bowls: You’ll need at least three—one for flour, one for eggs, one for breadcrumbs.
- Whisk: For the sriracha mayo and glaze. A fork works, but a whisk makes it smoother.
- Small saucepan: For simmering the honey garlic glaze.
- Measuring cups and spoons: Precise measurements matter for the glaze and breading.
If you’re on a budget, skip the wire rack and use a cooling grid from your oven. Keep your tongs in good shape by washing them immediately after use—sticky honey glaze is no joke! I’ve tried air frying the chicken, too, which works if you want less oil (just adjust cook times). Whatever tools you use, a sharp knife for slicing chicken evenly is key.
Preparation Method
Ready to make crispy honey garlic chicken sliders? Let’s break it down step-by-step. I’ve included tips, timing, and troubleshooting notes from my own kitchen trials.
- Prep the chicken:
Slice chicken breasts (or thighs) into slider-sized pieces, about 2 inches (5cm) across. Pat dry with paper towels—this helps the breading stick and keeps the chicken crispy. - Set up the breading station:
Place flour, salt, pepper, and garlic powder in one bowl. Beat eggs in the second bowl. Pour panko breadcrumbs into the third bowl. Arrange in assembly-line order for efficiency. - Bread the chicken:
Coat chicken pieces in flour (shake off excess), dip in beaten eggs, then press into panko crumbs. For extra crunch, repeat the egg and panko steps (double dip!). - Heat the oil:
Pour 1 inch (2.5cm) of vegetable oil into your skillet or pan. Heat over medium-high until oil reaches 350°F (175°C). Use a thermometer for accuracy. If you don’t have one, drop in a breadcrumb—it should sizzle immediately. - Fry the chicken:
Working in batches, fry chicken pieces for 3-4 minutes per side, until golden brown and cooked through (internal temp should be 165°F/74°C). Transfer to wire rack or paper towels to drain. Don’t overcrowd the pan or the chicken will get soggy! - Make the honey garlic glaze:
In a small saucepan, combine honey, minced garlic, soy sauce, rice vinegar, and water. Bring to a simmer over medium heat. Stir in cornstarch slurry (mix cornstarch with a bit of water first). Cook for 2-3 minutes, until thickened and glossy. Remove from heat. - Glaze the chicken:
Brush or toss fried chicken pieces in honey garlic glaze while still warm. I usually do this on a clean baking sheet for easy cleanup. - Prepare sriracha mayo:
Whisk together mayonnaise, sriracha, and lemon juice (if using). Taste and adjust sriracha for desired heat level. - Toast slider buns (optional):
Lightly toast buns on a dry skillet or under the broiler for 1-2 minutes. This adds a little crunch and keeps them from getting soggy. - Assemble sliders:
Spread sriracha mayo on bottom half of each bun. Add glazed chicken, lettuce/cabbage, and pickles. Top with extra drizzle of mayo if you’re feeling saucy. Sprinkle with sesame seeds if desired. - Serve immediately:
Sliders are best eaten fresh, while the chicken is crispy and the buns are soft. If prepping ahead, keep components separate and assemble just before serving.
Common issues: If chicken isn’t crisp, check oil temp—it should be hot enough but not smoking. If glaze is runny, simmer a bit longer or add a pinch more cornstarch. For extra flavor, marinate chicken in a splash of soy and garlic for 30 minutes before breading (not required, but tasty!).
Cooking Tips & Techniques
Here’s how I make sure my crispy honey garlic chicken sliders come out perfect every time—plus some classic mistakes to avoid!
- Keep chicken dry: Moisture is the enemy of crispiness. Always pat chicken dry before breading.
- Double-dip for crunch: Dipping chicken twice in egg and panko makes the coating extra thick and crispy. It’s a little more work, but so worth it.
- Don’t overcrowd the pan: Too much chicken at once lowers the oil temperature, resulting in soggy breading. Fry in small batches and keep cooked pieces warm in a low oven if needed.
- Monitor oil temperature: Use a thermometer if possible. If oil gets too hot, the outside burns before the inside cooks; too cool, and chicken absorbs oil and goes limp.
- Glaze timing: Always glaze chicken while it’s hot and freshly fried. This helps the sauce stick and soak in just enough.
- Customize sriracha mayo: Start with less sriracha, then add more until you hit your happy heat level. (I learned the hard way—too much can overpower the honey garlic flavor!)
- Multitasking: While the chicken fries, prep the sriracha mayo and shred your lettuce. It saves time and keeps assembly smooth.
- Personal lesson: The first few times I tried this recipe, I rushed the breading and ended up with patchy coating. Now, I press each piece into the panko and let it sit for a minute before frying—game changer!
Consistency tip: Use similar-sized chicken pieces and buns for even cooking and prettier sliders. And if you’re making a big batch, keep everything warm in a 200°F (93°C) oven until you’re ready to assemble.
Variations & Adaptations
If you love crispy honey garlic chicken sliders but want to switch things up, here are some easy adaptations:
- Gluten-Free: Use a gluten-free flour blend and panko. I’ve tried almond flour and GF breadcrumbs—both work beautifully. Make sure slider buns are gluten-free as well.
- Baked Not Fried: For a lighter version, bake breaded chicken on a wire rack at 425°F (220°C) for 20-25 minutes, flipping halfway. The crunch is still impressive, just a bit less oily.
- Spicy Buffalo Twist: Swap honey garlic glaze for buffalo sauce and use blue cheese mayo instead of sriracha. Perfect if you’re craving game-day vibes!
- Vegetarian Option: Replace chicken with thick slices of breaded tofu or cauliflower florets. Prepare the same way—bread, fry or bake, glaze, and assemble.
- Seasonal Swap: Add shredded carrots or radishes for extra crunch in summer, or swap lettuce for baby spinach in winter.
- Personal favorite: Sometimes I add a slice of pepper jack cheese to each slider—pure heaven if you love a melty surprise.
Allergen note: For egg-free breading, use dairy-free yogurt thinned with water instead of eggs. For nut allergies, ensure breadcrumbs are nut-free. These sliders are flexible—mix and match to suit your family’s tastes!
Serving & Storage Suggestions
Crispy honey garlic chicken sliders are best served warm and fresh. Here’s how I like to plate and store them:
- Serving: Arrange sliders on a platter, sprinkle with sesame seeds, and serve with extra sriracha mayo on the side. They pair perfectly with sweet potato fries, slaw, or a crisp cucumber salad. I love serving them with cold lemonade or a light beer.
- Temperature: Warm sliders are the most satisfying—the chicken stays crispy, and the mayo softens the bun just enough. If making ahead, keep all components separate and assemble right before eating.
- Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep buns and toppings separate to avoid sogginess.
- Reheating: Reheat chicken in a 350°F (175°C) oven for 10 minutes, or air fry for 5 minutes until hot and crisp again. Avoid microwaving—it makes the breading soft.
- Freezing: Un-glazed, fried chicken pieces freeze well. Defrost and reheat, then glaze just before serving.
- Flavor note: The honey garlic glaze deepens in flavor after a day—leftovers have a richer, slightly more savory taste. Sometimes I sneak one cold from the fridge…just saying!
Nutritional Information & Benefits
Here’s an estimate for each crispy honey garlic chicken slider (with bun, glaze, and mayo):
- Calories: 320
- Protein: 16g
- Fat: 13g
- Carbs: 34g
- Sodium: 690mg
Key benefits: Lean chicken breast provides high-quality protein, while garlic and honey offer antioxidants and immune support. Using baked chicken or light mayo can lower fat and calories. The recipe is easy to make gluten-free or dairy-free with simple swaps.
Potential allergens: Contains wheat, eggs, soy, and dairy (depending on bun and mayo used). Always check ingredient labels if you’re cooking for someone with sensitivities.
From a wellness perspective, I love that these sliders offer balance—lean protein, a bit of healthy fat, and plenty of flavor. Portion control is easy (just grab one slider!), and you can boost veggies with extra lettuce or slaw.
Conclusion
If you’re searching for a dinner that’s fun, flavorful, and totally crave-worthy, these crispy honey garlic chicken sliders with sriracha mayo are the answer. They’re easy enough for a weeknight, impressive enough for a party, and endlessly customizable for every taste or diet.
I make these whenever I want something guaranteed to disappear fast—honestly, there’s nothing quite like biting into crunchy, sticky chicken with a spicy, creamy sauce. Whether you go classic or try one of the variations, I hope this recipe becomes a staple in your kitchen too.
Give it a try, make it your own, and drop a comment below if you have questions or want to share your personal spin! Share this recipe with friends who love sliders, and don’t forget to pin it for later. Happy cooking—and enjoy every bite!
Frequently Asked Questions
How spicy are these crispy honey garlic chicken sliders?
The sliders are mildly spicy if you use 1 tablespoon of sriracha mayo. Want more heat? Just add extra sriracha to the mayo. You can also leave it out if you prefer no spice.
Can I bake the chicken instead of frying?
Absolutely! Place breaded chicken on a wire rack and bake at 425°F (220°C) for 20-25 minutes. Flip halfway for even browning. The chicken stays crunchy without extra oil.
What’s the best way to keep chicken crispy for a party?
After frying, keep chicken pieces on a wire rack in a low oven (200°F/93°C) until ready to glaze and assemble. This prevents sogginess and keeps everything hot.
Can I make these sliders gluten-free?
Yes! Use gluten-free flour and panko, and choose gluten-free slider buns. The results are just as crunchy and delicious.
What toppings go well with honey garlic chicken sliders?
Classic toppings include shredded lettuce or cabbage and pickles. For extra flavor, add sliced jalapeños, slaw, or a slice of cheese. Customize to suit your taste!
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Crispy Honey Garlic Chicken Sliders with Sriracha Mayo
- Total Time: 40 minutes
- Yield: 8 sliders 1x
Description
Sticky-sweet, crispy-fried chicken tucked into pillowy slider buns, slathered with fiery sriracha mayo. These sliders are quick, crowd-pleasing, and perfect for weeknight dinners or parties.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Vegetable oil, for frying
- 1/3 cup honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp water
- 1/2 tsp cornstarch
- 1/2 cup mayonnaise
- 1–2 tbsp sriracha sauce
- 1 tsp lemon juice (optional)
- 8 slider buns or mini brioche rolls
- 1 cup shredded lettuce or cabbage
- 1/2 cup thinly sliced pickles
- Sesame seeds, for garnish (optional)
Instructions
- Slice chicken into slider-sized pieces (about 2 inches across) and pat dry.
- Set up breading station: mix flour, salt, pepper, and garlic powder in one bowl; beat eggs in a second bowl; place panko in a third bowl.
- Coat chicken in flour, dip in eggs, then press into panko. For extra crunch, repeat egg and panko steps (double dip).
- Heat 1 inch of vegetable oil in a skillet over medium-high until oil reaches 350°F.
- Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through (internal temp 165°F). Drain on wire rack or paper towels.
- Make honey garlic glaze: combine honey, garlic, soy sauce, rice vinegar, and water in a saucepan. Bring to simmer, stir in cornstarch slurry, and cook 2-3 minutes until thickened.
- Brush or toss fried chicken pieces in glaze while warm.
- Prepare sriracha mayo: whisk mayonnaise, sriracha, and lemon juice (if using). Adjust sriracha to taste.
- Toast slider buns (optional) for 1-2 minutes.
- Assemble sliders: spread sriracha mayo on bun, add glazed chicken, lettuce/cabbage, pickles, and extra mayo if desired. Sprinkle with sesame seeds.
- Serve immediately while chicken is crispy and buns are soft.
Notes
Double-dip breading ensures extra crunch. For gluten-free, use GF flour, panko, and buns. Chicken can be baked at 425°F for 20-25 minutes for a lighter version. Keep fried chicken warm in a low oven before assembling. Customize toppings with cheese, slaw, or spicy pickles.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slider
- Calories: 320
- Sugar: 8
- Sodium: 690
- Fat: 13
- Saturated Fat: 2.5
- Carbohydrates: 34
- Fiber: 2
- Protein: 16
Keywords: chicken sliders, honey garlic, sriracha mayo, crispy chicken, party food, easy dinner, fried chicken, slider recipe
