Marinate the chicken

• In a bowl, combine the chili powder, garlic powder, chicken bouillon and pickle juice.
• Add the chicken pieces and toss to coat.
• Cover and set aside in the fridge.

Prepare the flour coating

• In a bowl, mix the all purpose flour, cornstarch, salt, garlic powder and chili powder.

Coat the chicken

• Dip each chicken piece in the wet marinade, then press into the flour mixture.
• Repeat the wet then dry coating a second time for a double coat.

Fry the chicken

• Heat the oil in a pan over medium-high heat.
• Fry the coated chicken in batches until golden and cooked through.
• Drain on a rack or paper towels.

Make the honey chipotle glaze

• In a small pan, warm the honey with the minced chipotle pepper.
• Toss the fried chicken in the glaze until well coated.

Butter the rolls

• Melt the salted butter and stir in the chopped cilantro and garlic powder.
• Brush the mixture over the slider rolls.

Bake the rolls

• Place the rolls in the oven at 400 °F until golden brown.

Assemble the sliders

• Fill the toasted rolls with the glazed chicken.
• Serve warm.