Heat a pan to medium heat. Add chili garlic oil, garlic and red pepper flakes, cook for 2 mins. Turn of the heat. Add the ranch, scallions, honey and sour cream. Mix well to combine all ingredients.

Start by seasoning your chicken tenderloins with about one teaspoon of seasoned salt. Add the hot sauce. Coat all pieces well.Cover and refrigerate the chicken for at least 2-8 hours.

Whisk together the eggs and the 1 ½ cups of water in a medium bowl. In another bowl , whisk together the self rising flour, paprika, granulated garlic, seasoned salt, black pepper, and cayenne pepper.

Remove the chicken from the fridge about 15-30 minutes before you start dredging. Take the tenders out and give them a light dredge in the flour mixture. Making sure to get rid of any excess flour then dip into the water and egg mixture letting the excess liquid . Then put back in the flour mixture for the final dredge. Tap the tenders together to remove any excess flour. Set all the coated tenders in a baking sheet.

Heat your frying oil to 365°F. Fry the chicken in small batches making sure not to crowd the pan and cook for about 8-10 mins Turn them halfway through if needed. The tenders will usually float when they're cooked through. Take tenders out and drain over a wire rack or if you prefer a paper towel lined sheet tray. Serve with the Honey Honey Ranch and Devour!