Honey Chipotle Chicken Sliders

Combine the chicken thighs with buttermilk, salt, black pepper, chopped onion, minced garlic, oregano, chipotle chili powder, and smoked paprika in a large bowl; stir to coat evenly.

Cover and refrigerate to marinate for at least 2 hours, preferably overnight, allowing the flavors to penetrate the meat.

While the chicken marinates, prepare the honey‑chipotle glaze: melt the butter in a small saucepan over medium heat.

Add the chipotle hot sauce and buffalo sauce to the melted butter, whisking until the mixture is smooth and well‑combined.

Stir in the honey, continuing to whisk until the glaze becomes glossy and slightly thickened; set aside off the heat.

In a shallow dish, whisk together the all‑purpose flour, cornstarch, and a pinch of salt; gradually add the remaining ¼ cup of buttermilk, mixing until a smooth, lump‑free batter forms.

Heat the oil in a deep skillet or fryer to 350°F (350°F); use a thermometer to maintain a steady temperature.

Remove each marinated thigh from the bowl, letting excess buttermilk drip off, then dip it into the batter, allowing any surplus to fall back into the bowl.

Carefully lower the battered thighs into the hot oil; fry for 5–7 minutes, turning once, until the coating is golden brown and the internal temperature reaches 165°F (165°F).

Transfer the fried chicken to a paper‑towel‑lined plate to drain any excess oil.

Brush each hot thigh generously with the prepared honey‑chipotle glaze, letting the sauce set for a minute.

Toast the slider buns lightly if desired, then spread a thin layer of spicy mayo on the bottom half of each bun.

Place a pickle slice on the bun, add the glazed chicken thigh, and cap with the top bun.

Serve the sliders immediately while the chicken is still hot and the glaze is glossy.