Start by setting up two bowls for your breading station. Mix the flour, salt, and black pepper in the first bowl. In the second bowl, whisk together the egg, buttermilk, and hot sauce. This double coating ensures your chicken will be perfectly crispy and full of flavor.

Cut each chicken thigh in half, ensuring even portions for the sliders. Pat the pieces dry with a paper towel to keep the breading from sliding off. Coat each piece in the flour mixture, dip it in the buttermilk mix, and return it to the flour for a second coating.

Next, heat the canola oil in your skillet or Dutch oven until it reaches 325°F. Carefully fry the chicken in small batches to avoid overcrowding. Cook each piece for 3-4 minutes on each side until it’s golden brown and reaches an internal temperature of 165°F.

Grab a small saucepan, and pour in ½ cup of the used frying oil (you want that delicious chicken flavor). Add honey, cayenne pepper, chili powder, garlic powder, and paprika. Stir everything together over medium heat until the sauce is warm and nicely blended. This glaze is what makes these sliders a true standout!

Toast the dinner rolls lightly if you’d like an extra layer of texture. Then, lay your golden, crispy chicken pieces on the rolls, brushing each piece generously with the hot honey sauce. Top with thick-cut pickles for a refreshing crunch. Place the other half of the roll on top, and your sliders are ready to serve.