Corn Flake Fried Chicken Sliders

Ingredients for Chicken:
2 chicken breasts cut into "slider" size pieces
1 box of corn flake cereal
1 cup of buttermilk
2 TBSP siracha
2 cups of flour
2 tsp garlic powder
2 tsp salt
2 tsp pepper
1 tsp paprika
pinch of cayenne
12 slider buns
2 tomatoes, sliced thin
1 red onion, sliced thin
1 cup of olive oil for pan frying

Ingredients for slaw:
1/2 head of green cabbage, sliced thin
3 TBSP buttermilk
3 TBSP mayonnaise
3 TBSP sour cream
1/2 tsp dill
1/4 tsp garlic powder
1/4 tsp paprika
1/2 tsp pepper
1/2 tsp salt
pinch of cayenne
1 TBSP siracha
2 green onions, diced

Garlic Butter for buns:
5 TBSP butter
2 garlic cloves, minced
1 TBSP chopped parsley

Directions:
1. Combine all the ingredients for the slaw and refrigerate until ready
2. Slice the chicken breasts length-wise and then each half should get 3 slider size chicken pieces (my chicken breasts were pretty big)
3. Combine the buttermilk and siracha together. Combine the flour and seasonings. Add the cornflakes to a pan and lightly smash
4. Toss the chicken in the buttermilk and let sit for 5 minutes or so. Dredge the chicken in the flour, then back in the buttermilk, and then in the corn flakes. Set on a sheet pan while you bread the rest
5. Heat a large pan with your olive oil until shimmering. Pan fry each chicken slider about 5-6 minutes per side. Drain on paper towel
6. While the chicken cooks, smash your butter together with parsley and garlic. Rub on the bottom of the slider rolls.
7. Add a few slivers of onion, tomato, chicken slider, and then top with slaw! Serve right away.

This was a great southern recipe inspired by Guy Fieri's Saturday show last week. I had this with a Red Blend Wine.