Truffle Hot Sauce Sliders with Homemade Ranch

By Alex Hill – February 08, 2022

Truffle Hot Sauce Sliders with Homemade Ranch

Brunch on Sunday is a weekly ritual. We gather with family and friends to wine down, reconnect, laugh, and always eat really good food. Check out some delish food pairings from our girl Alex Hill [@justaddhotsauce] and our wine cocktail recipes featuring McBride Sisters Black Girl Magic Wines + Grand Marnier. Get ready to level up your wine and food game!



  • Dutch oven
  • Wire rack
  • Bowls to marinate
  • Tongs
  • Meat/oil thermometer,


  • Sweet Hawaiian slider buns1 full bottle of vegetable or canola oil, any neutral high heat cooking oil (enough to deep fry the chicken)
  • 2 cups all purpose flour
  • 2 tablespoons cornstarch (this will get the chicken extra crispy)
  • Reserved everyday seasoning


  • 1 lb boneless, skinless chicken thighs (cut up into bite size pieces to fit the slider buns)
    Note: 1 lb makes about 5 sliders
  • 2 cups buttermilk (full fat)
  • 2 tablespoons of your favorite everyday seasoning (this should include sweet or smoked paprika, garlic powder, onion powder, cayenne pepper, salt & pepper)
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh cracked pepper
  • About 1/3 cup of your favorite hot sauce (I used Truff hot sauce. A hot sauce infused with light truffle)


  • 1 cup mayo (I love Duke’s Mayo)
  • 1/2 cup sour cream
  • 1/2 lemon, juiced
  • 3 tablespoons fresh chopped chives
  • 3 tablespoons fresh chopped dill
  • 3 tablespoons fresh chopped parsley
  • Less than 1/3 cup buttermilk (full fat)
  • Kosher salt & fresh cracked pepper to taste


Season chicken with salt, pepper, everyday seasoning & hot sauce in a large bowl. Add buttermilk and let it marinate in the fridge for 24-48 hours.

Ranch Dressing

  1. Combine all ingredients in a bowl.
  2. Let it sit in the fridge for one hour to allow flavors to meld.
  3. Taste and adjust seasoning if necessary.

Truff Hot Sauce

  1. Combine 1 cup of Truff Hot Sauce (or your favorite) with 2 tablespoons of unsalted butter in a saucepan.
  2. Heat on low until butter melts and ingredients are well combined.

Frying the Chicken

  1. Bring the chicken to room temperature before frying (leave it out for at least 30 minutes).
  2. In a bowl, combine flour, cornstarch, and reserved everyday seasoning.
  3. Dip chicken thighs in the flour mixture, ensuring all sides are coated, and place on a wire rack. Allow it to sit for about 10 minutes.
  4. In a deep pot, heat oil to 350 degrees Fahrenheit.
  5. Fry about 2 pieces of chicken at a time for approximately 4 minutes each until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
  6. Place fried chicken on a wire rack to let excess oil drip.


  1. Place fried chicken on a slider bun.
  2. Pour Truff sauce or preferred buffalo sauce over the chicken.
  3. Add a generous amount of ranch dressing.
  4. Enjoy with lots of ranch and hot sauce, embracing the delicious mess!