Slice the chicken breasts into strips about 1 inch thick. Add to a mixing bowl with buttermilk, pickle juice, 1 tsp garlic powder, 1 tsp paprika, 1 tsp cayenne pepper, 1 tsp onion powder, 1 tsp salt, and 1 tsp black pepper. Mix together. Cover & refrigerate for at least 2 hours, or overnight for extra tender chicken.
In a bowl, combine the flour, cornstarch, baking powder, 2 tsp garlic powder, 2 tsp paprika, 2 tsp salt, and 2 tsp black pepper. Mix.
Add neutral oil to a large pot until it is about 2–3 inches deep. Heat the oil to 350°F / 175°C. Keep the oil around this temp at all times.
Drizzle a little buttermilk marinade into the flour mixture & stir to create flaky bits. Shake excess marinade off the chicken, coat each piece in the flour mixture. Shake off extra flour & place into the oil.
Don’t touch them for the first 1–2 mins. Fry for 7–8 mins, or until golden brown and cooked through. Transfer to wire rack.
Meanwhile, melt butter over medium-low heat. Add honey and hot sauce and whisk until smooth.
Mix the mayonnaise, sour cream, cold buttermilk, red wine vinegar, dried parsley, fresh dill weed, 1/2 tsp garlic powder, 1/2 tsp onion powder, fine sea salt, 1/2 tsp black pepper, and fresh chives in a bowl to make the ranch.
Toss or brush the tenders with the hot honey sauce. Serve with buttermilk ranch & enjoy!
Cook it hands-free.
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