1. In a large bowl, combine buttermilk, garlic powder, paprika, salt, and pepper. Add the sliced chicken breast and let it marinate for at least 1 hour in the refrigerator.
2. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
3. In another bowl, mix the flour with a pinch of salt and pepper. Dredge the marinated chicken slices in the flour mixture, ensuring each piece is well-coated.
4. Heat a layer of oil in a large skillet over medium-high heat. Fry the chicken pieces until golden and crispy, about 3-4 minutes on each side. Transfer to the prepared baking sheet.
5. In a small saucepan, warm the buffalo sauce over low heat. Dip each chicken piece into the sauce, ensuring it’s fully coated. Place them back on the baking sheet.
6. Brush the slider buns with melted butter and toast them in the oven for about 5 minutes until slightly crispy.
7. Assemble the sliders: Place a piece of chicken on the bottom half of each bun, drizzle with ranch dressing, and add optional toppings like lettuce or tomato. Top with the other half of the bun.
8. Garnish with chopped green onions and serve immediately.

From my experience, it’s crucial to keep an eye on the frying chicken to avoid burning, as it can easily go from golden to charred.