Marinate the chicken

• Whisk the whole milk yogurt, buttermilk and hot sauce in a bowl.
• Add the chicken tenders and coat well, then cover and refrigerate.

Make Dave's sauce

• Stir the mayonnaise, ketchup, hot sauce, honey and smoked paprika together.
• Chill until serving.

Prepare the kale slaw

• Toss the shredded kale, cabbage and carrot with apple cider vinegar, sugar and a pinch of salt.
• Massage the slaw and let it soften while the chicken fries.

Mix the seasoned flour

• Combine the flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt and black pepper in a bowl.

Heat the oil

• Heat the neutral oil in a deep fryer or heavy pan to 175 °C.

Dredge the tenders

• Lift each tender from the marinade, letting the excess drip off.
• Press firmly into the seasoned flour so the coating clings, then rest on a rack.

Fry the chicken

• Fry the tenders in batches until deep golden and cooked through.
• Drain on a cooling rack and season with a little salt.

Toast the buns

• Toast the split potato buns cut-side down in a pan until golden.

Assemble the sliders

• Spread Dave's sauce on both bun halves.
• Layer pickles, a fried tender, more sauce and a spoonful of kale slaw.
• Close the sliders and serve the extra tenders with the remaining sauce.