In a large bowl, combine the buttermilk, paprika, garlic powder, salt, and black pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.

Prepare the Breading

In a shallow dish, place the all-purpose flour. Remove the marinated chicken from the refrigerator and let excess buttermilk drip off. Dredge each piece of chicken in the flour, ensuring an even coating.

Fry the Chicken

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken thighs in batches, cooking for about 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F. Remove from oil and drain on paper towels.

Cabbage Slaw

Prepare the Slaw

In a large mixing bowl, combine the shredded cabbage and grated carrot.

Make the Dressing

In a separate bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.

Combine the Slaw

Pour the dressing over the cabbage and carrot mixture. Toss well to combine and ensure the vegetables are coated. Refrigerate for at least 30 minutes to let the flavors meld.

Assembly

Build the Sliders

Slice the slider buns in half. Spread mayonnaise on the bottom half of each bun. Place a piece of fried chicken on each bun, followed by a slice of swiss cheese, some jalapeno slices, and a generous amount of cabbage slaw. Top with the other half of the bun.

Serve

Serve the sliders immediately while they are warm, with extra slaw on the side if desired.