Start by placing the chicken tenderloins in a large bowl. Pour over the buttermilk, followed by a generous splash of hot sauce a couple tablespoons of pickle juice for tang. Season the mixture with paprika, garlic powder, and chili powder. Stir to combine, then use your hands to massage the marinade into the chicken, making sure each tender is well coated. Cover and let marinate in the fridge for at least an hour—or as long as you can.
In a separate bowl, prepare the dry dredge by combining self-rising flour, cornstarch, and another round of paprika, garlic powder, and chili powder. Mix thoroughly to distribute the spices evenly.
Once the chicken is done marinating, take each tender and let the excess buttermilk drip off. Dredge it in the flour mixture, pressing firmly to ensure the coating sticks. Dip it back into the buttermilk briefly, then return it to the dry mix for a second coating.
Heat your frying oil to 350°F. Once hot, gently lower the tenders into the oil and fry in batches, cooking each piece until golden brown and crisp—about 5 to 7 minutes. Remove and place on a wire rack to cool.
To make the dipping sauce, combine equal parts ketchup and mayonnaise in a bowl. Add a splash of Worcestershire sauce, then season with salt, black pepper, and garlic powder. Whisk until smooth.
Finish the crispy chicken tenders with a sprinkle of salt or your favorite spice blend. Serve with the dipping sauce on the side, and enjoy.

RAISING CANES STYLE CHICKEN TENDERS

CHILI GARLIC PASTA