Crispy Hot Honey Chicken Tenders

Combine the chicken strips, buttermilk, onion powder, and garlic powder in a bowl; mix well and marinate for at least 1 hour, preferably overnight.

In a separate bowl, whisk together the all-purpose flour, Cajun spice mix, paprika (or Kashmiri red chilli powder), and salt.

Remove the chicken from the buttermilk mixture, letting excess drip off, then dredge each piece in the seasoned flour, coating evenly.

Dip each floured chicken piece into the beaten eggs, then press it into the crushed cornflakes, ensuring a thick, crunchy coating.

Heat enough oil in a deep pan over medium heat. Fry the coated chicken tenders for 4–5 minutes, turning as needed, until deeply golden and cooked through. Transfer to a wire rack to drain excess oil.

While the chicken rests, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for about 2 minutes, until fragrant.

Stir in the honey and hot sauce, mixing until the sauce is smooth and well combined.

Toss the fried chicken tenders in the hot honey‑garlic sauce until fully coated, then serve immediately.