Step 1. Prep the Chicken: Remove the chicken tenders from the breasts or slice large breasts into thick strips. Wash and trim any excess fat if necessary. Place the chicken in a bowl and brine with salt, cayenne pepper, and a splash of hot sauce. Cover and refrigerate for a few hours or overnight for maximum flavor.

Step 2. Prepare Dredge and Batter: In one bowl, combine plain flour, mustard powder, garlic powder, onion powder, paprika, cayenne, oregano, black and white pepper, MSG (optional), and salt. In another bowl, whisk together eggs, soda water, flour, and a pinch of salt until smooth.

Step 3. Coat the Chicken: First, dredge each tender in plain flour, shaking off the excess. Dip into the wet batter, then coat thoroughly in the seasoned flour mixture. Press lightly to ensure the coating sticks evenly.

Step 4. Heat the Oil: Pour neutral oil into a frying pan or deep fryer and heat to 160°C (320°F). Maintain the temperature throughout frying for even cooking.

Step 5. Fry the Tenders: Cook chicken tenders in batches for 5–6 minutes until golden brown and the internal temperature reaches 75°C (165°F). Remove with tongs and drain on a wire rack. Lightly season immediately after frying.

Step 6. Make the Spicy Red Sauce & Serve: Combine buttermilk, mayonnaise, garlic powder, onion powder, hot sauce, black pepper, honey, and parsley. Serve the crispy chicken tenders hot with the spicy red sauce, fries, or coleslaw for a complete meal.