1. In a bowl, combine the buttermilk and half of the ranch seasoning mix. Add the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
2. In a separate bowl, mix the flour, remaining ranch seasoning, garlic powder, paprika, salt, and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat. You’ll want enough oil to cover the bottom of the skillet by about 1/4 inch.
4. Remove chicken from the buttermilk mixture, allowing excess to drip off. Dredge each piece in the flour mixture, ensuring an even coat.
5. Carefully place chicken pieces in the hot oil, frying for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
6. In a small bowl, combine mayonnaise and dill for a quick herb mayo. Spread this on the inside of each slider bun.
7. Assemble the sliders by layering lettuce, a piece of crispy chicken, tomato slices, and pickles if desired.

Each step is designed to bring out the best in these sliders, and with a bit of practice, you’ll find your rhythm. Just like my abuela taught me, follow your senses. Listen for that perfect sizzle, and watch for that golden hue.