Start by salting your chicken thighs generously and letting them dry brine overnight in the fridge.
The next day, build your wet batter. In a bowl, whisk together flour, cornstarch, egg whites, and cold sparkling water. Mix just until smooth — you’re looking for a texture close to heavy cream.
For the dry mix, combine flour, cornstarch, baking powder, chili garlic powder, paprika, and black pepper.
Dip each dry-brined chicken thigh into the wet batter, making sure it’s fully coated. Now take a spoonful of that wet batter and drizzle it directly into the dry mix. Toss it lightly — this creates those craggly, textured bits.
Transfer the wet-coated chicken into the dry mixture and press firmly so every inch is packed with coating.
Heat oil to 350°F (175°C). Carefully lower the chicken into the oil and fry for about 5–7 minutes, until deeply golden and cooked through. Pull it out and immediately hit it with flaky salt while it’s still hot.
Now make the sauce. In a small pan, combine ketchup, Worcestershire sauce, apple cider vinegar, and chipotle hot sauce. Let it warm gently so the flavors blend. Add honey for sweetness and balance. Once heated, turn off the heat and stir in cold butter. Swirl until it melts into the sauce and turns glossy.
Toss each crispy chicken thigh in the honey barbecue glaze.
To build the sliders, spread spicy mayo onto toasted slider buns. Add pickles, then place the glazed chicken on top. Dip in extra spicy mayo if you'd like and enjoy!

HONEY BBQ CHICKEN SLIDERS

CARAMELIZED ONION MAC N CHEESE