Begin by patting the chicken thighs dry and cutting them in half for slider-sized pieces. In a bowl, mix buttermilk, hot sauce, smoked paprika, kosher salt, and black pepper. Submerge the chicken in this brine, ensuring all pieces are coated, and refrigerate for at least 2 hours or ideally overnight for maximum flavor and tenderness.

In a separate mixing bowl, stir together the all-purpose flour, cayenne pepper, smoked paprika, garlic powder, onion powder, and additional kosher salt. This flavorful coating is essential for your Nashville Hot Honey Chicken Sliders, as it will deliver that signature crunch. Set this mixture aside as you prepare the chicken for frying.

Once the chicken has finished brining, remove it from the mixture and allow the excess liquid to drip off. Dredge each piece thoroughly in the flour mixture, ensuring an even coating for a crispy texture. After coating, place the chicken on a wire rack and let it rest for about 10 minutes while you heat the oil.

Heat canola oil in a heavy skillet over medium-high heat until it reaches 350°F. Carefully add the coated chicken pieces in batches to avoid overcrowding, frying for about 6-8 minutes. Monitor closely until they become golden brown and the internal temperature reaches 160°F. Transfer the cooked chicken to a clean wire rack to drain excess oil.

In a bowl, combine cayenne pepper, honey, brown sugar, smoked paprika, garlic powder, and a tablespoon of the hot frying oil used for the chicken. Mix everything well until the sugar dissolves, creating a sweet and spicy glaze that will elevate your Nashville Hot Honey Chicken Sliders.

Now it's time to bring your Nashville Hot Honey Chicken Sliders to life! Brush each piece of fried chicken generously with the hot honey sauce. Place the sauced chicken on soft slider rolls, topping them off with creamy Southern coleslaw and zesty pickle slices for a perfect contrast. Serve immediately for the best experience!