Fry the chicken tenders

• Season the chicken tenders with salt, pepper, paprika, garlic powder and onion powder.
• Set up a dredge: flour and cornstarch in one bowl, beaten eggs with buttermilk in another.
• Coat each tender in the flour mix, then the egg wash, then back into the flour.
• Heat the oil to 175°C and fry the tenders in batches until golden and cooked through, about 6 minutes per batch.
• Drain on a wire rack.

Make the hot honey

• Warm the honey with the hot sauce until combined.
• Brush the hot honey over half of the fried tenders, leaving the rest plain.

Make the French fries

• Cut the potatoes into fries and rinse well.
• Fry at 160°C for a first pass, about 5 minutes, then drain.
• Fry again at 190°C until golden and crisp, about 3 minutes.
• Season with salt.

Cajun butter corn

• Melt the butter and stir in the Cajun seasoning.
• Toss the corn with the Cajun butter and warm through.

Homemade ranch and veggie sticks

• Mix the mayonnaise, sour cream, chopped dill, minced garlic, lemon juice, salt and pepper.
• Chill the ranch while you cut the carrots and celery into sticks.

Homemade honey buns

• Activate the yeast in the warm milk with a spoonful of the sugar.
• Mix in the flour, remaining sugar, egg yolks, butter and salt, then knead into a soft dough.
• Let the dough rise until doubled, about 1 hour.
• Roll out, spread with butter, brown sugar and cinnamon, then roll up and cut into buns.
• Let them rise again, about 30 minutes, then bake at 180°C for 20 minutes.
• Glaze with a simple honey icing while warm.

Plate and serve

• Pile the chicken tenders, fries, Cajun corn, veggie sticks and ranch on each plate.
• Finish with a honey bun and enjoy.