In a large bowl, mix buttermilk, pickle juice, hot sauce, cajun seasoning, garlic powder, onion powder, cayenne, black pepper, garlic and herb seasoning, and parsley until fully combined.

Add chicken tenderloins and mix until fully coated and submerged. Cover and marinate for at least 30–60 minutes.

In a separate bowl or bag, combine flour, cajun seasoning, garlic powder, onion powder, cayenne, black pepper, garlic and herb seasoning, and parsley.

Remove chicken from marinade, let excess drip off, then coat heavily in seasoned flour. Press flour into the chicken for a thick, crispy coating and set on a wire rack.

Fry at 325–335°F for 6–8 minutes, rest 5 minutes, then increase oil to 375°F and fry again for 1–2 minutes until extra crispy.

In a saucepan over medium-low heat, melt garlic and herb butter with unsalted butter. Stir in buffalo sauce and honey until fully combined.

Toss or drizzle hot honey sauce over the fried chicken tenders.

Cook Otoki ramen noodles according to package instructions, reserving some pasta water.

In a pan add mayonnaise and minced garlic then add egg yolks and the ramen cheese packet, then slowly mix in reserved pasta water while stirring continuously until a creamy sauce forms.

Add cooked noodles and toss until fully coated and extra cheesy.

Plate cheesy ramen and top with hot honey chicken tenders. Serve immediately.