Start with a big bowl and pour in some buttermilk. To that, whisk in a splash of hot sauce and a squeeze of mustard. Sprinkle in your flour, and season generously with paprika, garlic and chili powder, and salt. Whisk until you’ve got a thick, pancake-batter consistency. Drop in your chicken tenders, making sure they’re fully coated in the marinade. Let them marinate for as long as possible, preferably 4-12 hours.
For your dry batter, mix in flour, cornstarch, and some tempura mix in another bowl. Season it with the same seasonings as before. Pull each marinated tender from the wet batter, dredge it well in the dry mix, and get it ready for the fryer.
Heat oil to 350°F and carefully lay in the chicken. Fry for about 4 minutes, then let the tenders rest briefly. To get that crunch, drop them back in the oil for a second fry until extra golden and crispy.
For the sauce, melt butter in a pan until it foams, then stir in garlic paste. Once fragrant, toss in some red chili flakes, followed by your favorite hot sauce. Cut the heat and finish with a drizzle of hot honey, or normal honey if you prefer.
Dip each tender straight into the sauce until fully coated and enjoy immediately!

SPICY GARLIC BUFFALO TENDERS

CAJUN CHICKEN ALFREDO