Whisk the buttermilk with the marinade seasonings and optional hot sauce. Add the chicken strips, cover and refrigerate for at least 3 hours.

Prepare three bowls: mix the flour, cornstarch, baking powder and coating seasonings in the first; beat the eggs in the second; mix the panko with 50 g Parmesan in the third.

Lift each tender from the marinade, letting excess drip off. Coat in flour, then egg, then flour again, then egg again, then panko. Press the crumbs on gently. Rest on a rack for 15 minutes while preparing the sauce and oil.

Whisk the dipping sauce ingredients together and refrigerate. Heat the frying oil to 175°C (350°F) in a deep, sturdy pan, leaving plenty of space above the oil. Fry chicken in small batches for about 3–4 minutes per side, until golden and the thickest piece reaches 74°C (165°F). Drain on a wire rack.

Melt the butter over gentle heat. Add the garlic and cook for 60–90 seconds until fragrant, without browning. Remove from the heat and stir in parsley and 100 g Parmesan.

Toss the hot tenders lightly with the garlic Parmesan butter and serve immediately with the dipping sauce.