Honey Butter Chicken Biscuit Sliders with Pimento Cheese
These honey butter chicken biscuit sliders feature crispy fried chicken thighs layered with creamy pimento cheese and hot honey inside fluffy buttermilk biscuit sliders. Finished with a sweet honey butter glaze, they’re the perfect combination of crispy, sweet, buttery, and savory—great for brunch, game day, or crowd-pleasing appetizers.
Equipment
- Measuring cups & prep bowls
- Wire Rack
- Baking Sheet
- Frying pan
- Stovetop or Grill
- tongs
- instant read thermometer
Ingredients
Slider Biscuits
- 1 can biscuit dough
- 2 tablespoons unsalted butter melted
- 1 tablespoon buttermilk for brushing before cooking
Honey Butter Glaze
- 3 tablespoons unsalted butter melted
- 1 tablespoon honey
Chicken
- 1 pound chicken thighs boneless & skinless
- 1 C buttermilk
- ¼ C hot sauce
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 T creole seasoning
For Cooking
- Canola oil as needed
Assembly
- 1 cup store-bought pimento cheese plus more as needed
- ¼ C hot honey
- Dill pickles as needed
Instructions
For the Biscuit Sliders
- Preheat your oven to 400°F. Meanwhile, cut each biscuit in half to create 16 portions, then roll each piece into a ball.
- Arrange the dough balls in a buttered square pan so they lightly touch in a 4×4 pattern, then brush the tops with the buttermilk and butter mixture. Place the skillet on the grill and cook the biscuits for 12–15 minutes, or until golden brown and cooked through.
- Remove the biscuits from and allow them to cool for 3–4 minutes, then slice the entire slab horizontally with a serrated knife to create slider tops and bottoms.
For the Fried Chicken Thighs
- In a bowl combine the chicken thighs, buttermilk, and hot sauce, then allow the chicken to sit for at least 10 minutes, but ideally a few hours if you have the time.
- In a separate bowl mix together the flour, cornstarch, and creole seasoning. When you’re ready to cook, dredge the chicken thighs thoroughly in the seasoned flour mixture until well coated.
- Add a frying pan with about an inch of oil to the grill and preheat to 500 degrees.
- Once the grill is preheated and the oil registers ~350 degrees, cook the chicken for 4–5 minutes per side until crispy and the internal temperature reaches at least 165°F. Remove the chicken from the heat and let dry on a paper towel.
Building the Honey Butter Chicken Biscuits
- Place the bottom half of the biscuit slab back onto a wire rack on a baking sheet for easy transport. Add spoonful’s of pimento cheese across the biscuits until covered thoroughly the top with chicken. Drizzle the hot honey over the chicken, then place the top biscuit layer back over the sliders.
- In a small bowl whisk together the melted butter and honey to make the honey butter glaze. Brush the honey butter generously over the tops of the biscuits.
- Return the pan to the grill and cook for 2–3 minutes until the sliders are warmed through and the tops are glossy.
- Remove the sliders from the grill and slice between the biscuits to create individual sliders. Garnish with pickles if desired, then serve warm.
Notes
- Use Chicken Thighs for Best Flavor: Boneless chicken thighs work best for this recipe because they stay juicy during frying and provide richer flavor than chicken breast.
- Marinate for Extra Tender Chicken: The buttermilk and hot sauce marinade helps tenderize the chicken and adds flavor. While 10 minutes works, letting the chicken marinate for 1–2 hours will give the best results.
- Cornstarch Helps Create Extra Crispy Chicken: The combination of flour and cornstarch in the dredge creates a light, crispy coating that stays crunchy even after the sliders are assembled.