In a medium bowl combine the buttermilk, chopped parsley, chopped tarragon, paprika, and cayenne pepper. Add the chicken into the mixture and let soak for at least 4 hours, and up to 24 hours.

Once marinated, drain the chicken of the buttermilk.

In a large zip-top bag, combine the flour, garlic salt, salt and pepper. Place the chicken into the bag with the flour and shake until all of the chicken is coated.

Heat the vegetable oil in a medium heavy bottom pan until hot, but not quite smoking. I usually keep the heat around medium high.

Add the chicken to the hot pan and fry for 10-13 minutes until golden brown. Using a pair of tongs, flip the chicken over and fry for another 8-11 minutes until golden brown. Using the tongs, remove the chicken from the pan and place on a cooling rack to allow the excess oil to drain. Season with extra salt and allow to slightly cool.

Combine the green cabbage, red cabbage, and carrot in a medium bowl and toss to combine. Pour the Farmer’s Garden pickle juice and water on top of the slaw and season with salt, brown sugar and oregano. Stir to combine and let the slaw marinate for at least 2 hours before serving.

Once the slaw is ready and the chicken is fried. Arrange 6 slider buns on a clean working surface. In a small bowl, whisk together the mayo and siracha and then slater the bottom bun with equal amounts of the sauce. Add a piece of fried chicken on top of each bun, followed by a few tablespoons of the slaw and the ribboned pickles. Serve immediately.