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1
To prepare the marinade whisk together: 1 packet of the ranch dressing mix, sugar, salt, water buttermilk, and pickle juice.
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2
Slice the chicken breast into slider sized pieces, and add to the marinade, allow the chicken to marinate for no less than 3 hours preferably overnight, covered in the refrigerator.
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3
In a shallow dish whisk together the flour, black pepper, onion powder, garlic powder, cayenne pepper, paprika, and a pinch of salt, and one packet of the ranch dressing mix.
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4
Remove the chicken from the marinade and place it in a gallon sized ziplock bag, add the breeding mixture, then seal the bag and start to shake it ensuring all of the pieces are evenly coated with the breading.
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5
Set the bag aside and allow to rest for at least 30 minutes.
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6
Heat the peanut oil in a pan over medium heat until it reaches between 325-350 F. Fry the breaded chicken pieces for approximately 4 minutes then flip them and allow to cook for an additional 4 minutes or until done.
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7
In a ramekin melt the butter, then mix in the maple syrup.
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8
Cut the Hawaiian rolls in half, brush on the maple-butter mixture and toast the buttered side in a pan or skillet over medium heat.
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9
Place one piece of chicken per toasted roll, top with a pickle and sriracha mayo and enjoy!
