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In a large bowl, combine chicken thighs with the buttermilk, hot sauce, dijon mustard, kosher salt, and the remaining seasonings.

Cover the bowl, and let the chicken sit in the refrigerator for at least 2 hours or overnight.

Heat the oil to 375 F in a large pot, Dutch oven, or deep fryer.

Let the chicken cool slightly before adding them to the waffle sliders.

Place garlic butter in a microwavable bowl and cook for about 20 seconds or until melted.

pouch red lobster cheddar bay biscuit mix