Ingredients

• 4 chicken thighs, (skinless and boneless)
• 2 cups buttermilk
• 3 tablespoons hot sauce
• 1 tablespoon smoked paprika
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 ½ cups all-purpose flour
• ¾ tablespoon cayenne pepper
• 1 tablespoon smoked paprika
• 1 ½ tablespoons garlic powder
• ½ tablespoon onion powder
• ½ teaspoon kosher salt
• ¼ teaspoon white pepper
• canola oil for frying, (or other neutral oil)
• 2 tablespoons cayenne pepper
• 4 tablespoons honey
• 2 tablespoons brown sugar
• ½ tablespoon smoked paprika
• ½ tablespoon garlic powder
• ½ cup hot oil, (from frying the chicken)
• 8 slider rolls
• creamy southern coleslaw
• pickle slices

Instructions

1. Cut the chicken thighs in half so that they are approximately equal in size and weight. In a large bowl, combine the buttermilk, hot sauce, smoked paprika, salt, and pepper. Add the chicken and put it in the refrigerator for at least two hours but preferably overnight.
2. In a large bowl combine the ingredients for the hot seasoned flour and set aside. Remove chicken from the refrigerator and allow excess buttermilk brine to drip off the chicken before thoroughly coating each piece in the hot seasoned flour mixture. Transfer to a wire rack on a rimmed baking sheet and repeat until all chicken thighs have been coated. Allow dredged chicken to rest while the oil is heating. Heat a large cast iron or heavy bottom pan filled with about 1 ½ inches of oil. Heat over medium-high until the oil reaches about 350°F. Once the oil has reached 350°F carefully add 4-6 thighs to the pan. Fry chicken thighs turning every 2 to 3 minutes until the chicken is a golden brown color and has reached an internal temperature of 160 F. Transfer cooked chicken to a clean wire rack and repeat with remaining chicken.
3. In a medium bowl combine the cayenne, honey, brown sugar, smoked paprika, and garlic powder. Add the hot oil that was used to fry the chicken and mix thoroughly.
4. Brush both sides of the chicken thighs with hot honey sauce. Place one chicken thigh on the bottom of a slider bun, then add a spoonful of creamy southern coleslaw and a couple of pickle slices. Top with the top slider bun and serve immediately.