In resealable container, whisk together buttermilk, 1/2 cup hot sauce, 1/2 tsp salt, 1/2 tsp pepper and garlic powder. Add chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 8 hours.

In food processor, pulse FUNYUNS^® FLAMIN’ HOT^® Onion Flavored Rings until finely crushed and they resemble breadcrumbs. Add flour and remaining salt and remaining pepper; pulse until combined.

Remove chicken from marinade; reserve buttermilk marinade for coating.

Dredge each chicken piece in flour mixture, dip back into buttermilk marinade and dredge in flour mixture. Transfer to parchment paper-lined baking tray. Let stand for 10 minutes (this will help dry out and set the crust for a crispy chicken coating).

Meanwhile, pour enough oil into high-sided skillet to reach 3 inches up sides; heat over medium-heat until shimmering or an instant-read thermometer registers 350°F.

Fry chicken in batches, turning once, for 10 to 15 minutes or until chicken is cooked through, juices run clear and instant-read thermometer registers 165°F when inserted into thickest part of chicken. Transfer to paper towel-lined tray to drain.

Drizzle hot chicken with remaining hot sauce. Assemble chicken in slider buns with mayonnaise and pickles.