Hot Honey Pickle Chicken Tenders

In a bowl combine the buttermilk, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper; add the chicken strips, stir to coat thoroughly, cover, and refrigerate for at least 1 hour.

Prepare the dry dredge by whisking together the all‑purpose flour, paprika, and cayenne pepper in a shallow dish.

Set up a coating station: beat the eggs in one bowl and place the crushed cornflakes in another shallow dish.

Remove each chicken strip from the marinade, letting excess drip off; dredge in the seasoned flour, shake off excess, dip into the beaten egg, then press into the crushed cornflakes to form a crunchy coating.

Heat oil in a deep pan or fryer to 350°F (350°F). Fry the coated chicken strips in batches until golden brown and cooked through, about 8–10 minutes, ensuring an internal temperature of 165°F; transfer to a wire rack to drain.

Make the hot honey garlic glaze by melting the butter in a saucepan over medium heat, adding the minced garlic and sautéing until fragrant (≈30 seconds), then stirring in the honey, hot sauce, and cayenne pepper; cook 1–2 minutes until glossy.

Toss the fried chicken tenders with the hot honey garlic glaze until evenly coated.

Prepare the creamy dipping sauce by whisking together the mayonnaise, honey, sour cream, hot sauce, and cayenne pepper until smooth.

Serve the glazed chicken tenders immediately with the creamy dipping sauce.