Heat an inch of oil in a medium-sized frying pan on medium heat. Heat until the oil is hot and sizzles when you sprinkle flour in it, about 8 minutes.

Place flour and seasoning in a shallow dish. In another dish, whisk egg and then add milk and whisk until combined.

Slice chicken into slider-sized pieces, 2-3 per breast. Dredge in flour mixture, dip in egg/milk mixture, then dredge in flour again. Place in hot oil and fry on each side until golden, and juices run clear, 4-5 minutes per side. Place fried chicken pieces on a paper towel-lined plate to drain the excess oil.

In a small saucepan, heat honey, hot sauce, and butter on medium-low until warm. Dip each piece of chicken completely in the mixture twice to fully coat. Place coated chicken on warm slider buns and serve.