Step-by-Step Instructions

1. 1.Prepare and Marinate Chicken

   Slice two large chicken breasts into smaller, slider-sized pieces. Place the chicken in a bowl. Add 1 cup of buttermilk, 1-2 tablespoons of hot sauce, 1 teaspoon each of salt, black pepper, garlic powder, onion powder, and paprika. Mix well to ensure all chicken pieces are coated. Cover the bowl with plastic wrap and marinate for at least 30 minutes, or preferably overnight in the refrigerator.

2. 2.Prepare Dry Dredge

   In a separate bowl, combine 1.5 cups of all-purpose flour, 1/4 cup of cornstarch, and 1 teaspoon each of salt, black pepper, garlic powder, onion powder, and paprika. Mix thoroughly until all ingredients are well combined.

3. 3.Dredge and Fry Chicken

   Take the marinated chicken pieces and dredge them one by one in the dry flour mixture, ensuring each piece is fully coated. Press the flour mixture onto the chicken to create a good crust. Heat 4 cups of vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Carefully place the dredged chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 5-7 minutes per batch, or until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the fried chicken and place it on a wire rack to drain excess oil.

4. 4.Prepare Honey BBQ Sauce

   In a saucepan, combine 1 cup of BBQ sauce, 1/4 cup of honey, 2 tablespoons of unsalted butter, and 1 tablespoon of hot sauce. Heat over medium heat, stirring occasionally, until the butter is melted and the sauce is simmering and slightly thickened, about 3-5 minutes.

5. 5.Coat Chicken in Sauce

   Add the freshly fried chicken pieces to the warm honey BBQ sauce in the saucepan. Toss gently to ensure all chicken pieces are evenly coated with the sauce.

6. 6.Assemble Sliders

   Lightly toast the slider buns if desired. Spread a generous amount of ranch dressing on the bottom half of each slider bun. Place a sauced chicken piece on top of the ranch. Add a few dill pickle slices on top of the chicken. Place the top half of the bun to complete the slider. Serve immediately.