Pour the buttermilk into a shallow dish. Add the buttermilk and chicken breasts. Season with salt and pepper. Allow the chicken to marinate for 30 minutes.*

Heat your oven to 425°F (218°C). Line a baking tray with parchment paper.

Prepare the dry coating by combining the flour, cornstarch, and baking powder in a food processor. Season lightly with salt and pepper. Pulse once to combine well. Add the pecans and pulse 3-4 times so that pecans are roughly chopped.

Prepare the wet batter by breaking an egg into a shallow dish. Add 2-3 tbsp. (30-45ml) of the buttermilk marinade to the egg and scramble together.

Pour 1-2 tsp. of olive oil or vegetable oil (5-10ml) in 12 evenly spaced portions across the parchment paper in your baking pan. (See video) Each piece of chicken will oven fry on top of a small amount of olive/vegetable oil.

In a separate shallow dish, pour the prepared dry coating. Roll the chicken breast pieces through the dry coating, then the wet batter, then pass the chicken one more time through the dry coating. Place the prepared piece of chicken on top of one of the olive/vegetable oil portions. Prepare all of the chicken in this fashion.

Place the chicken in the oven to fry for 12 minutes. Remove the pan from the oven. Drizzle a small amount of olive/vegetable oil on top of each piece of chicken. Turn the piece of chicken over to cook on the other side for another 12 minutes.

Meanwhile toast the slider rolls and prepare the garnishes.

Remove the chicken from the oven. Serve warm on the slider rolls along with the garnishes.