Crispy Chicken Tenders with Dipping Sauce

In a large bowl, combine the chicken tenders, buttermilk, hot sauce, pickle juice, 1 tbsp garlic powder, 1 tbsp paprika, and 1 tbsp chili powder.

Mix well to ensure the chicken is fully submerged. Cover and marinate in the refrigerator for at least 30 minutes.

In a separate large bowl, prepare the dry batter by whisking together the all-purpose flour, corn starch, and the remaining garlic powder, paprika, and chili powder from the marinade ingredients list.

Remove a chicken tender from the marinade, letting any excess drip off. Dredge it thoroughly in the dry batter.

For an extra crispy coating, dip the floured tender back into the wet marinade briefly, then dredge it in the dry batter a second time. Repeat for all tenders.

Heat vegetable oil in a deep fryer or large, heavy-bottomed pot to 350°F (175°C).

While the oil heats, prepare the dipping sauce. In a small bowl, combine mayonnaise, ketchup, and Worcestershire sauce. Stir in 1 tsp garlic powder, salt, and black pepper until smooth.

Carefully add the coated chicken tenders to the hot oil, frying in batches to avoid overcrowding. Fry for about 7 minutes, or until golden brown and cooked through.

Remove the cooked tenders from the oil and place them on a wire rack to drain.

Immediately season the hot chicken tenders with your favorite seasoning salt or spice rub.

Serve hot with the prepared dipping sauce.