Hot Honey Chicken Tenders

For the Marinade: Combine chicken tenders with salt, pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 1 tsp chili powder, 1 tsp smoked paprika, 2–3 tbsp Buffalo Hot Sauce, and 2 cups buttermilk.

For the Breading: Combine 2 cups all-purpose flour, ½ cup cornstarch, 2–3 tsp garlic powder, 2–3 tsp onion powder, 2–3 tsp cayenne pepper, 2–3 tsp chili powder, and 2–3 tsp smoked paprika.

For Frying: Heat neutral oil (about 2 quarts) to 350°F and fry tenders for 5–6 minutes until golden and crispy.

For the Hot Honey Glaze: Melt 3 tbsp butter, sauté 1 clove minced garlic, then stir in 1 tsp smoked paprika, ¼ cup Original Hot Honey, ¼ cup Sriracha Hot Honey, and ¼ cup Hot Sauce. Let it bubble for 1–2 minutes and toss in the fried tenders.

For the Hot Honey Ranch: Whisk together 3 tbsp truffle mayonnaise, 3 tbsp sour cream, 2 tbsp Hot Honey, 1 tbsp chili oil, 1–2 tbsp hot sauce, 1–2 tbsp ranch seasoning packet, 2–3 tsp finely chopped fresh dill, 1 tsp garlic powder, and the juice of ½ a lemon. Add salt to taste. Serve chilled.