Honey Garlic Chicken Tenders

1. Prepare the Marinade: In a large bowl whisk together buttermilk, hot sauce, mustard, egg, paprika, chili powder, garlic, salt, and pepper until smooth.

2. Add the chicken tenders to the Marinade, toss to coat, cover, and refrigerate for at least 30 minutes.

3. While the chicken marinates, make the Dry Batter: In a separate bowl combine flour, corn starch, baking powder, paprika, chili powder, garlic, salt, and pepper; whisk well.

4. Prepare the Wet Batter: Measure 2 cups of the dry batter, add 20 oz sparkling water and two eggs, whisk until a smooth batter forms.

5. Heat oil in a deep fryer or large pot to 350°F (350°F). Use enough oil to submerge the tenders.

6. Remove chicken from the Marinade, letting excess drip off. Dredge each piece in the dry batter, then dip into the wet batter, ensuring an even coating.

7. Carefully lower the coated tenders into the hot oil. Fry 5–7 minutes, turning once, until golden brown and the internal temperature reaches 165°F (165°F).

8. Transfer the fried tenders to a paper‑towel‑lined tray to drain excess oil.

9. Make the Honey Garlic Sauce: Melt butter in a saucepan over medium heat, add minced garlic and sauté 30 seconds.

10. Stir in jalapeño dust, hot sauce, and honey; simmer 2–3 minutes, stirring occasionally, until the sauce thickens.

11. Toss the hot fried chicken tenders in the sauce, or drizzle the sauce over the tenders just before serving.

12. Serve immediately with your favorite side (e.g., coleslaw, fries, or a simple green salad).