Ingredients:

  • 1 cup buttermilk
  • 1 tbsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1 lb chicken breast, cut into 12 small slider-sized rounds
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 cup hot sauce
  • 3 tbsp unsalted butter, melted
  • 1 tbsp honey
  • 1/2 tsp cayenne pepper
  • 1 pack (12 count) Hawaiian rolls
  • 2 tbsp melted butter
  • 12 slices dill pickle chips
  • 2 cups shredded cabbage coleslaw
  • frying oil, as needed

Instructions:

  1. Combine buttermilk, salt, paprika, and cayenne in a bowl. Submerge the chicken pieces fully, cover, and refrigerate for 2 hours.
  2. Whisk flour, cornstarch, garlic powder, onion powder, salt, and black pepper in a shallow dish.
  3. Remove chicken from brine, let excess drip off, and coat in the flour mixture.
  4. Dip the floured chicken back into the buttermilk, then return to the flour mixture, pressing firmly to create a craggy crust.
  5. Heat frying oil in a deep pot or Dutch oven; fry chicken until the internal temperature reaches 165°F (74°C). Drain on a wire cooling rack.
  6. Whisk together hot sauce, melted butter, honey, and optional cayenne to create the spicy glaze. Toss fried chicken in the glaze until coated.
  7. Brush the cut sides of the Hawaiian rolls with melted butter and toast in a pan until golden brown.
  8. Assemble by placing a piece of glazed chicken on each bottom bun, topping with a dill pickle slice and a portion of shredded cabbage coleslaw.