Trim any excess fat from the chicken thighs and cut each thigh into 12 equal small pieces (about 12–14 pieces per pound) so you have 12 slider-sized pieces. Place pieces in a bowl and pour in the buttermilk and 2 tablespoons hot sauce; stir to coat. Cover and refrigerate 1 hour (or up to 4 hours) to tenderize and flavor.

Make dredge

In a shallow dish combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, 1/2 teaspoon cayenne, 1.5 teaspoons salt, and 1 teaspoon black pepper. In a separate bowl, whisk the 2 eggs until smooth.

Dredge chicken

Working one piece at a time, remove chicken from marinade, let excess drip off, then dip into the eggs, then press into the flour mixture to fully coat. For extra-crispy coating, double dredge: return coated piece to the egg briefly and back into the flour mixture. Place breaded pieces on a wire rack while you heat the oil.

Fry chicken

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1.5 inches (roughly 24–48 tablespoons depending on pan size) and heat over medium-high until oil reaches 350°F (175°C). Fry the breaded chicken in batches without crowding, 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a wire rack set over a baking sheet and let rest 3 minutes.

Nashville Hot Sauce (spicy oil)

While the chicken rests, make the hot oil. In a small saucepan melt 1/2 cup (1 stick) unsalted butter over low heat. Once melted, remove from heat and whisk in 2 tablespoons cayenne pepper, 1 tablespoon smoked paprika, 1 teaspoon brown sugar, 1 tablespoon hot sauce, 1 teaspoon apple cider vinegar, and 1/2 teaspoon salt. Taste carefully (it will be spicy) and adjust cayenne or brown sugar to balance heat. If you prefer a thinner sauce, warm it briefly to combine but do not boil.

Brush or spoon about 1 tablespoon of the hot oil over each fried chicken piece, coating both sides. Reserve any leftover oil for serving (or to recoat just before serving so chicken stays crisp).

Creamy Coleslaw

Combine shredded cabbage and grated carrot in a medium bowl. In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Refrigerate for at least 15 minutes to let flavors meld (can be made up to 2 hours ahead).

Assembly & Buns

Lightly butter the insides of the 12 slider buns with the 2 tablespoons melted butter. Heat a large skillet or griddle over medium heat and toast the cut sides of the buns until golden, about 1 minute per side. Keep warm.

Place one hot, sauced chicken piece on the bottom half of each toasted bun. Top each piece with about 2 tablespoons of the creamy coleslaw, then add a pickle slice. Close the slider with the top bun and serve immediately. If you have reserved hot oil, brush an extra teaspoon over each assembled slider for added heat and shine.