Season the chicken

• Pat the chicken tenders dry.
• Mix the salt, garlic powder, onion powder, smoked paprika, cayenne pepper and pepper, then coat the tenders evenly.
• Let them sit while you prepare the coating.

Make the seasoned flour

• Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, smoked paprika, cayenne pepper and salt in a bowl.

Make the wet batter

• Whisk the egg with the water in a bowl.
• Whisk in some of the seasoned flour until the batter coats a spoon without being too thick or too runny.

Coat the tenders

• Dip each seasoned tender into the wet batter, letting the excess drip off.
• Press it firmly into the seasoned flour so the coating sticks all over.
• Set the coated tenders on a rack while the oil heats.

Fry the tenders

• Heat the frying oil to 175 °C.
• Fry the tenders in batches until deep golden and cooked through, turning once.
• Drain on a cooling rack.

Make the garlic parmesan sauce

• Melt the butter in a saucepan over medium-low heat.
• Add the minced garlic and cook until fragrant, without browning.
• Stir in the chicken bouillon powder, smoked paprika, salt and garlic powder.
• Take off the heat and stir in the parmesan and parsley.

Toss and serve

• Toss the hot tenders in the garlic parmesan sauce until well coated.
• Serve immediately with extra parmesan and parsley.