In a large mixing bowl, whisk together buttermilk, egg, hot sauce, and pickle juice. Add chicken pieces, cover and refrigerate for at least 4 hours.

In another bowl, combine all-purpose flour, cornstarch, and seasonings. Stir well to blend evenly.

Heat oil in a deep skillet or pot to 350°F (175°C).

Dredge marinated chicken in the flour mixture until fully coated and fry in hot oil for 5-7 minutes or until golden brown.

In a small saucepan, combine hot honey, ketchup, hot sauce, vinegar, and red pepper flakes. Simmer and thicken with cornstarch slurry.

Brush Hawaiian slider buns with melted garlic butter and broil until golden. Assemble sliders with ranch aioli, fried chicken, cheese, and pickles.

Transfer assembled sliders to the oven and bake at 350°F for 3-5 minutes until cheese melts.