Season the chicken

• Place the chicken tenders in a bowl.
• Add the flour, salt and spices, then toss until evenly coated.

Make the dry mix and wet batter

• Combine the flour, cornstarch, baking powder, salt and the same spices in a bowl.
• Take a third of this dry mix and whisk it with the sparkling water until smooth to make the wet batter.

Coat the chicken

• Dip each tender in the wet batter, letting the excess drip off.
• Roll it in the remaining dry mix, pressing so the coating sticks.

Deep-fry the tenders

• Heat the oil to 175 °C.
• Fry the tenders in batches until golden and cooked through.
• Drain on a rack.

Make the sweet chili sauce

• Heat the ketchup, Worcestershire sauce, hot sauce and honey in a saucepan.
• Whisk in the cold butter until glossy, adding a splash of water if needed.

Toss and serve

• Toss the hot chicken in the sauce.
• Serve immediately with ranch dressing.