Wash chicken with baking soda, salt, vinegar, and water.
Marinate chicken with chili sauce, light soy sauce, hot sauce, vinegar, pickle juice, black pepper, white pepper, mustard powder, red chili flakes, garlic powder, onion powder, chicken seasoning, MSG, salt, and red chili powder for at least 3 hours.
Prepare the flour mix by combining plain flour, black pepper, smoked paprika, sweet paprika, mustard powder, white pepper, celery salt, garlic powder, ginger powder, onion powder, MSG, salt, dried thyme, dried oregano, dried basil, sage, marjoram, cayenne pepper, red chili, and chicken seasoning.
Prepare the sauce by mixing mayonnaise, sriracha, hot sauce, pickle juice, chipotle paste, microplaned garlic, vinegar, chicken seasoning, salt, and pepper.
Dredge chicken pieces first in the seasoned flour, then dip in water for 20-30 seconds, and then back into the flour.
Use a smashing technique to press the flour onto the chicken, creating grooves.
Place dredged chicken on a rack.
Heat sunflower oil to 350°F (175°C).
Fry drumsticks for 9-12 minutes and tenders for about 5 minutes, or until golden brown and cooked through.
Serve fried chicken with the prepared sauce.
