Step 1

In a large bowl combine all chicken marinade ingredients. Submerge chicken and marinate in the buttermilk mixture at least 4 hours before frying, ideally overnight (or up to 24 hours).

Step 2

Prepare the spicy mayo ahead and store in the fridge so the flavors meld. In a bowl add the mayo, hot sauce, paprika, cajun seasoning, garlic powder, and cayenne. Mix until smooth.

Step 3

In a heavy-bottom pot, heat oil to 350 degrees. While the oil is heating, place a wire rack atop a baking sheet with some foil on the baking sheet below to catch the drippings. In a large bowl or shallow dish, prepare the flour-cornstarch mixture by combining all the breading ingredients in a medium bowl. Remove the chicken from fridge, scoop 1/4 cup of the marinade liquid and add it into the flour mixture. Use a fork to mix the liquid into the flour mixture.

Step 4

Remove the chicken one piece at a time from the buttermilk and place it (still dripping) into the flour mixture. Coat chicken thoroughly with flour mixture then onto a plate, allowing the breaded chicken to rest for 15 minutes or so before frying. Working in batches, place a few pieces of the chicken into the oil at a time, frying for 3-4 minutes. Remove the chicken and place onto wire rack. Let the chicken rest for a few moments, then return to the fry oil for another minute. (Double dipping in the oil  creates extra crispiness!)

Step 5

Separate the slider buns and spread the inside of top and bottom buns with butter. Place onto a baking sheet and broil until golden brown, about 2-3 minutes. Spread both sides of the buns with a good amount of the spicy mayo, then place two pickles on the bottom buns. Add one piece of warm chicken onto each slider then finally, place the top buns over the chicken. Enjoy!