Brine the chicken

• Mix the buttermilk with the salt, paprika, garlic powder and black pepper in a bowl.
• Add the chicken tenderloins and coat well.
• Cover and refrigerate for at least 1 hour.

Make the wet batter

• Whisk the plain flour, cornstarch and cold water into a smooth batter.
• Rest it in the fridge for 1 hour.

Prepare the seasoned flour

• Combine the plain flour with the paprika, garlic powder, salt and black pepper in a bowl.

Coat the tenders

• Drain and pat the tenderloins dry.
• Dust them in plain flour, dip into the wet batter, then press firmly into the seasoned flour.

Fry the chicken

• Fry the coated tenders in hot oil until golden and cooked through.
• Remove, rest briefly, then fry a second time for 1 to 2 min until extra crispy.

Make the honey garlic sauce

• Melt the butter in a pan and add the garlic.
• Cook for 3 to 4 min, then stir in the paprika to develop the color.
• Add the honey, soy sauce, chili flakes and salt and simmer until thick and sticky.

Coat and serve

• Toss the crispy tenders in the honey garlic sauce until fully coated.
• Serve immediately.