Preheat oven to 200°C (or 180°C fan bake).
Pat chicken dry and cut into steaks by placing your hand flat on top of chicken and slicing through horizontally. Add milk, egg and 4 Tbsp chicken flour to a bowl and whisk until smooth. Add chicken to wet mixture and toss to coat. Place remaining fried chicken flour on a plate. Add chicken to flour (in batches), shaking off any excess liquid. Press to coat well. Set aside on a plate to dry.
Heat oil measure in a frypan on medium heat. Fry chicken, in batches, for about 6 minutes each side, until golden and cooked through. Wipe pan clean and add more oil between batches. Rest chicken on a paper towel-lined plate once cooked.
Heat slider buns in the oven for about 5 minutes, until warm.
Slice buns in half and spread with smoked paprika aioli. Fill with chicken and any other fillings of your choice!