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Lightly season chicken strips with salt and set aside.
Set up the 3-part breading station.
For the First Bowl: Add 1 cup all-purpose flour, unseasoned.
For the Second bowl: In a medium bowl, whisk together: 1 cup flour, 2 large eggs, 1 cup cold club soda, 1 ½ tsp seasoned salt. Whisk until smooth and slightly loose.
For the Third bowl: In a larger bowl, mix together: 2 ½ cups flour, 2 tbsp seasoned salt (divided as 1 tbsp + 2 ½ tsp), 1 tsp garlic powder, 1 tsp paprika. Mix well.
Heat neutral oil in a deep pot or cast iron skillet to 350°F.
Working in batches, bread each chicken strip: First, coat in plain flour, shake off excess. Then dip into the wet batter, let the excess drip off. Finally, coat in the seasoned flour, pressing firmly to create texture.
Fry for 5–6 minutes until golden brown and the internal temp reaches 165°F. Transfer to a wire rack to drain and stay crispy.
In a small saucepan over low heat, melt the butter. Add Frank’s Mango Habanero sauce and brown sugar. Stir and let simmer for 1–2 minutes until sticky and smooth.
Toss the tenders in the sauce or brush on top. Serve hot and crispy.