Slice the chicken breasts across the grain into 1/2-inch to 3/4-inch strips (tendies). Pat dry with paper towels. Place the cut chicken in a shallow bowl or zip-top bag.

Buttermilk marinade

Whisk 1 cup buttermilk with 2 tablespoons hot sauce until smooth. Pour over the chicken, ensuring pieces are submerged. Cover and refrigerate for at least 30 minutes, up to 4 hours (longer yields juicier tenders).

Set up dredging stations

In a shallow bowl combine flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. In a second bowl whisk eggs with 2 tablespoons milk. Place panko in a third shallow bowl. Remove chicken from fridge and let excess marinade drip off.

Coat the tenders

Working in batches, dredge each chicken strip first in the seasoned flour (shake off excess), dip into the egg wash, then press into panko to fully coat. Place coated tenders on a wire rack while you finish the rest to keep the coating crisp.

Fry the tenders

Heat 2 cups vegetable oil in a deep skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread sizzles and browns in ~45 seconds. Fry tenders in batches without crowding, 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn. Transfer cooked tenders to a rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed.

Finish

Let tenders rest 2 minutes. Serve hot with spicy sauce and dill ranch on the side for dipping.

Spicy Sauce

In a small bowl whisk together 1/2 cup mayonnaise, 2 tablespoons sriracha, 1 teaspoon honey, 1 teaspoon rice vinegar, 1 teaspoon lime juice, 1/2 teaspoon minced garlic, and 1/4 teaspoon salt until smooth. Taste and adjust heat or sweetness as desired. Refrigerate until ready to serve.

Dill Ranch

In a bowl combine 1/2 cup sour cream, 1/4 cup mayonnaise, and 2 tablespoons buttermilk. Stir in 2 tablespoons finely chopped fresh dill, 1 tablespoon chopped chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix until smooth; adjust thickness with extra buttermilk if needed. Chill at least 15 minutes to let flavors meld.