Make the chipotle ranch

• Whisk the mayonnaise, sour cream, lime juice and a spoonful of minced chipotle in adobo together.
• Season with salt and pepper, then chill until serving.

Bread the chicken

• Mix the flour, cornstarch, paprika, garlic powder, onion powder, salt and pepper in a bowl.
• Whisk the eggs with the milk in a second bowl.
• Coat the chicken pieces in the flour mixture, then the egg wash, then the flour mixture again.

Fry the chicken

• Heat the olive oil in a frying pan over medium-high heat.
• Fry the chicken in batches until golden and cooked through, about 4 min per side.
• Drain on a rack or paper towels.

Make the honey chipotle glaze

• Melt the butter in a saucepan with the honey, minced garlic and remaining chipotle in adobo.
• Simmer briefly until glossy and slightly thickened.

Toss the chicken in the glaze

• Add the crispy chicken to the warm honey chipotle glaze and toss to coat evenly.

Assemble the sliders

• Spread chipotle ranch on the bottom buns and top with pickles.
• Add the glazed chicken, then close the buns.
• Brush the tops with garlic butter and sprinkle with parsley.

Bake and serve

• Bake the sliders at 180 °C until the buns are golden and the filling is hot.
• Serve warm with extra chipotle ranch.