In a large bowl, whisk together the buttermilk, white pepper, and cayenne. Add the chicken pieces, making sure they’re fully coated. Cover and refrigerate for at least 2 hours (longer is even better for flavor and tenderness).

Stir together the ranch ingredients in a bowl, cover, and refrigerate while everything else preps so the flavors can come together.

In another bowl, whisk together all of the dry batter ingredients until evenly combined.

Heat vegetable oil in a deep pan or pot, keeping the temperature between 325–350°F.

Working one piece at a time, take the chicken from the marinade and coat it in the dry mixture. Dip it back into the marinade, then coat it one more time in the dry mixture, pressing lightly so the coating sticks well.

Carefully place the chicken into the hot oil. Let it cook undisturbed for the first few minutes so the coating sets, then continue frying until golden brown and fully cooked through. Transfer to a wire rack. If needed, keep warm in a low oven (around 225°F).

In a small saucepan over low heat, melt the butter. Stir in the honey and cayenne until smooth and warmed through, then remove from heat.

While the chicken is still warm, drizzle with the hot honey sauce and toss to coat.

Melt the butter for the buns and stir in the garlic powder and parsley. Place the slider buns on a baking sheet, cut side up, and brush with the garlic butter.

To assemble, spread ranch on the bottom buns, add pickles, then top with a piece of hot honey chicken. Add the top buns and brush with more garlic butter if you want that glossy finish.