Flatten and cut the chicken breasts into pieces small enough to fit on the slider buns. Place in a large bowl and cover in the buttermilk. Allow to marinate at least 30 minutes.

Heat oil to 375˚F. In a large bowl whisk together flour, creole seasoning, salt and pepper.

Remove chicken from buttermilk, allow excess to run off and dredge in the flour mixture. Fry in the heated oil from 7 to 9 minutes. Until the chicken is cooked all the way through.

While the chicken is cooking melt a little butter in a frying pan and toast the slider rolls.

To build the slider place the cooked chicken on the bottom bun, top with pimento spread and pickles.