Hot Honey Butter Chicken Sliders

Instructions

1. Add the chicken thighs to a bowl and cover with buttermilk.  About 1 to 2 cups, just enough to submerge. Add Frank’s RedHot® and salt. Mix, cover and refrigerate for at least 1 hour.
2. For the Ranch Slaw, combine mayo, buttermilk, lemon juice, grated garlic, mustard and salt in a large bowl. Add cabbage, grated carrot, chives, parsley, dill and celery salt. Mix thoroughly, then taste and adjust seasoning with additional celery salt. Refrigerate until ready to use.
3. In a shallow bowl, combine the flour, seasoning blend, and a generous pinch of salt. Mix well. Remove the chicken from the buttermilk, letting excess drip off. Coat both sides of each piece in the flour mixture, then shake off the excess. Return the chicken to the buttermilk, then back into the flour for a second coating. This time, press the flour firmly into the chicken to build a strong crust. Shake off excess and place on a parchment-lined baking sheet until ready to fry.
4. Pour the oil into large deep skillet or Dutch oven. Heat on medium heat to 325°F. Fry the chicken until golden brown and the internal temp reaches 160°F. Remove and drain on a wire rack. Repeat for all chicken, then increase oil temp to 375°F. Double-fry each piece for 1–2 minutes until extra crispy. Drain again on the wire rack.
5. For the Hot Honey Butter, melt the butter in a small saucepan. Turn off the heat and stir in the honey and Frank’s RedHot®. Stir until fully combined.
6. Slice the Hawaiian rolls in half horizontally. Toast the cut sides of the rolls with butter in a large pan. On the bottom bun, layer sliced pickles, fried chicken, a generous drizzle of honey butter, and a scoop of slaw. Finish with top half of rolls and serve immediately.