Make the marinade

• In a bowl, combine the buttermilk, hot sauce, mustard and egg.
• Season generously with paprika, chili powder, garlic powder, salt and pepper.
• Whisk until well combined.

Marinate the chicken

• Add the chicken tenders to the marinade and coat well.
• Cover and refrigerate until you lose patience.

Make the dry batter

• In a large bowl, combine the flour, corn starch and baking powder.
• Season with the same spices: paprika, chili powder, garlic powder, salt and pepper.
• Mix well.

Make the tempura batter

• Transfer a fourth of the dry mixture into another bowl.
• Crack in the eggs and gently whisk in the cold sparkling water.
• Whisk to a super loose pancake batter consistency.

Coat the tenders

• Press each buttermilk-marinated tender into the dry batter.
• Dip it into the tempura batter, letting the excess drip off.
• Return it to the dry batter: wet, dry, wet, dry.

Fry the tenders

• Heat the oil to 180 °C.
• Fry the tenders until golden brown and cooked through.
• Drain on a rack.

Make the honey garlic sauce

• Melt the butter in a saucepan.
• Add the minced garlic and jalapeño and cook out the raw garlic.
• Kill the heat, then add the hot sauce and honey and stir to balance.

Coat and serve

• Toss the tenders in the sauce until fully coated.
• Serve with spicy ranch for dipping.