Remove the tendons

• Push the tendon through the tines of a fork and gently pull it out of each tender.

Season the tenders

• Sprinkle the tenders with flour.
• Season with salt, pepper, chipotle chili powder, cayenne pepper, paprika and garlic.
• Mix together and let the tenders dry out.

Make the dry coating

• In a large bowl combine lots of flour, cornstarch, a little baking powder and the same seasonings.
• Transfer part of the mixture to another bowl to use as the dry coating.

Make the wet batter

• Drizzle sparkling water into the second bowl of the flour mixture.
• Whisk until the batter is nice and fluffy.

Make the honey chipotle sauce

• In a saucepan combine the hot sauce, chipotle sauce and Worcestershire sauce.
• Let it come to a light bubble.
• Kill the heat and stir in lots of honey.

Coat the tenders

• Dip each tender into the wet batter, then into the dry coating.
• Go back into the wet batter, switch hands and finish in the dry coating, repeating wet, dry, wet, dry.

Fry the tenders

• Drop the coated tenders into oil set at 175 °C.
• Fry for 5 to 6 minutes, then let them rest.
• Return them to the oil until nice and golden.

Toss in the sauce

• Toss every tender in the honey chipotle sauce until fully coated.