In a large bowl, whisk together the buttermilk, salt, paprika, garlic powder, and pepper. Add chicken tenders and mix to coat. Marinate 30 minutes or up to overnight.
In another bowl, combine flour, cornflour, salt, paprika, baking powder, and cayenne.
Remove the chicken from the marinade, dredge it in the flour mix, and press firmly to coat. Rest the dredged tenders for 5 minutes before frying.
Heat neutral oil in a deep pot to 180°C (350°F). Fry chicken in batches for 4–5 minutes, or until golden brown and the internal temperature reaches 74°C (165°F). Drain on a wire rack. Immediately season lightly with salt.
Hot Honey Glaze
Combine honey, melted unsalted butter, apple cider vinegar, and chilli flakes in a bowl. Set aside and keep warm.
Tangy Sauce
Mix all ingredients in a bowl until smooth. Adjust seasoning to taste. Chill until ready to use.
Chef's Tips
Rest the dredged tenders for the full 5 minutes before frying, as written — this lets the coating hydrate and adhere properly, so it holds together in the oil instead of flaking off.Keep the oil at 180°C and check for 74°C (165°F) internally rather than relying on fry time alone — batch size and oil recovery time can shift how long each batch actually needs.Keep the hot honey glaze warm but not boiling once it's combined — a hard boil on a honey-butter mixture risks it catching and turning bitter, and you want it glossy and pourable when it hits the chicken.
Storage & Reheating
Store the chicken tenders, tortillas, pickles, hot honey glaze and tangy sauce separately in the fridge rather than assembling ahead.The chicken tenders keep in an airtight container for up to 3 days. Freezing isn't recommended, since the crisp coating won't hold its texture once thawed. Reheat in a hot oven or air fryer for 6–8 minutes to bring the crunch back — the microwave will leave them soggy.The tangy sauce and hot honey glaze both keep refrigerated for up to 5 days. Assemble the tacos fresh with warm tortillas just before serving.