Pound chicken to ½-inch thick and cut into slider-sized pieces. In a large bowl, whisk together buttermilk, eggs, pickle juice, and hot sauce. Add chicken, cover, and marinate in the fridge for at least 2 hours or overnight.

Whisk mayo, buttermilk, ranch packet, and chipotle powder. Chill in the fridge while the chicken marinates.

Mix all dry batter ingredients in a large bowl: flour, cornstarch, baking powder, garlic/onion powder, chili powder, chipotle, cayenne, salt, and pepper.

Remove chicken from marinade. Dip each piece into dry batter → back into marinade → once more into dry batter.Do not pack the flour—gently toss or sprinkle it. You should see some wet spots.

Heat oil to 350–365°F. Immediately fry dredged chicken.Do not touch for first 2–3 min to allow crust to set. Fry until golden brown and cooked through.Remove to wire rack. After resting a few minutes, double fry for extra crispiness.

Melt butter in saucepan. Add chipotle adobo, honey, ketchup, vinegar, and Worcestershire. Simmer until thickened slightly.

Toss hot fried chicken pieces in the honey chipotle sauce until evenly coated

Melt butter, then stir in garlic powder and parsley. Brush onto split slider buns.Bake buns at 350°F for 5–10 minutes until golden. Broil 1 minute if desired for extra color.

Spread chipotle ranch on the bottom buns. Add pickles. Top with a piece of sauced chicken. Close with top bun and brush with more garlic butter.