Trim any excess fat from the chicken thighs and cut each thigh into 2 equal pieces (you should have about 8 small pieces for 8 sliders). Pat dry with paper towels.

Brine/marinate

In a nonreactive bowl, whisk together the buttermilk and hot sauce. Add the chicken pieces, pressing them down so they are submerged. Cover and refrigerate for at least 1 hour (or up to 6 hours) to tenderize and flavor the chicken.

Make seasoned flour

In a shallow bowl or wide plate, combine the all-purpose flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne, kosher salt, and black pepper. Whisk to combine and break up any lumps.

Dredge chicken

Remove chicken from the buttermilk, letting excess drip off. One piece at a time, coat thoroughly in the seasoned flour, pressing the flour into the meat so it adheres. Shake off excess and set on a wire rack. For an extra-crisp double coating (optional), dip back briefly into the buttermilk and coat again in the flour mixture.

Heat oil

Pour vegetable oil into a heavy-bottomed pot or Dutch oven to reach about 2 inches up the sides (about 3 to 4 cups). Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil—if it sizzles immediately and starts to brown slowly, it's ready.

Fry chicken

Working in batches so you don't overcrowd the pot, gently lower chicken pieces into the oil. Fry for 4–6 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove with a slotted spoon to a wire rack set over a baking sheet to drain and keep warm. Repeat with remaining pieces.

Honey-Sriracha Aioli

Whisk together mayonnaise, honey, Sriracha, lemon juice, and the 1/8 tsp salt in a small bowl until smooth. Taste and adjust heat or sweetness: add more Sriracha for heat or more honey for sweetness. Refrigerate until ready to assemble.

Quick Slaw

In a bowl, toss shredded cabbage and grated carrot with rice vinegar, sugar, 1/4 tsp salt, and 1/8 tsp black pepper. Let sit for 10–15 minutes to slightly soften and for flavors to meld. Drain any excess liquid before assembling.

Assembly & Garnish

Split mini slider buns and lightly brush cut sides with melted butter. Optionally toast in a skillet or under a broiler 1–2 minutes until golden.

Spread about 1 teaspoon of the honey-Sriracha aioli on the bottom of each bun. Place a fried chicken piece on top, add a teaspoon of quick slaw, and top with a dill pickle slice. Finish with a small dollop (about 1/2 tsp) of aioli on the top bun, sprinkle with chopped chives, and close the slider.

Serve immediately while the chicken is hot and crisp. Leftover cooked chicken can be reheated in a 400°F (200°C) oven on a wire rack for 8–10 minutes to re-crisp.