Activate the yeast

• Mix the warm milk, warm water, yeast and a spoonful of the sugar in a bowl.
• Let sit until foamy.

Make the dough

• Add the remaining sugar, eggs and avocado oil.
• Gradually add the bread flour and salt until a rough dough forms.
• Knead in the softened butter, then keep kneading until smooth and elastic.

First rise

• Place the dough in an oiled bowl, cover and let rise until doubled.

Shape and proof the buns

• Divide the dough into 12 balls and place on a lined baking sheet with space between them.
• Cover and let rise until puffy.

Bake the buns

• Brush the buns with the egg wash made from the egg and heavy cream.
• Bake at 190 °C until golden brown.

Marinate the chicken

• Cut the breasts in half to get 8 pieces.
• Mix the buttermilk, egg, pickle juice, buffalo sauce and seasonings.
• Add the chicken and marinate while the buns rise and bake.

Prepare the dredge

• Mix the all-purpose flour, cornstarch and seasonings.
• Add a little of the wet marinade to the flour and rub it between your fingers to create craggy pieces.

Coat the chicken

• Dredge the chicken thoroughly, pressing the coating onto both sides.
• Let rest before frying.

Fry the chicken

• Heat the oil to about 175 °C.
• Fry the chicken, flipping every few minutes so neither side gets too dark, until deeply golden and the thickest part reaches 74 °C.
• Drain on a wire rack.

Make the hot honey

• Melt the honey, butter, brown sugar, hot sauce, garlic powder, chili powder and salt together over low heat until smooth.
• Let cool slightly to thicken, then brush generously over the fried chicken.

Make the garlic butter

• Melt the butter with the minced garlic and parsley.

Assemble the sliders

• Toast the buns in butter.
• Spread ranch on the bottom bun, add the hot honey chicken and pickles, then spread more ranch on the top bun.
• Brush the tops of the buns with the garlic butter.