Chicken marinade / dredge:

• 6–8 chicken tenders
• 2 egg whites
• 1 cup buttermilk (make your own with 1 cup milk + 1 tbsp vinegar / lemon juice) (240g)
• 1 tsp salt
• 1 tsp pepper

Flour coating / breading:

• 1 cup all purpose flour (130g)
• 2 tbsp cornstarch
• 1/2 tsp baking powder
• 1 tsp salt
• 1 tsp pepper

Deep frying:

• 2” of vegetable oil in a large skillet / wok for frying

Nashville hot sauce:

• 2–3 tablespoon cayenne pepper, according to your preference for spice
• 1 tbsp paprika
• 1 1/2 tbsp brown sugar
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1/2 cup hot vegetable oil, straight from the deep frying skillet

Coleslaw:

• 1 1/2 cups shredded cabbage (mix of purple and green)
• 1/3 cup mayo
• 2 tsp sugar
• 1 tsp vinegar
• 1/4 tsp salt
• 1/4 tsp pepper

Slider sauce:

• 1/4 cup mayo
• 1/4 cup ketchup
• Pinch of salt
• Pinch of pepper

Assembly:

• 12 mini slider buns or 6–8 full sized buns
• 2–4 pickles, thinly sliced