Marinate the Chicken: Put your chicken tenders in a bowl with the buttermilk. Let them soak for 15 minutes. This is my secret for keeping the meat so juicy.
Prepare the Coating: In a separate bowl, stir together the flour, panko, paprika, garlic powder, onion powder, salt, and black pepper.
Coat the Chicken: Take each piece of chicken out of the buttermilk. Press it into the flour mixture until it is well coated.
Fry Until Golden: Heat your oil in a skillet over medium-high heat. Fry the chicken for 3–4 minutes on each side. You want them to be crispy, golden, and fully cooked through.
Make the Sauce: In a small bowl, whisk the honey, melted butter, and hot sauce together until it looks nice and glossy.
Glaze the Chicken: Toss your hot, crispy chicken in that honey butter sauce. Make sure every piece is covered!
Assemble the Sliders: Cut your biscuits in half. Layer on some cheddar cheese, the glazed chicken, and a few pickle slices. Drizzle on any extra sauce if you're feeling fancy.
Finish & Serve: Place the biscuit tops on, brush them with a little extra honey butter, and serve them while they are still warm.
