1. Cut the 4 chicken tenders into bite-sized pieces. In a bowl, combine the chicken with buttermilk, 1 egg, onion powder, garlic powder, Tony Cachere’s Creole Seasoning, lemon pepper, black pepper, Kinder’s salt pepper and garlic blend, smoked paprika, and a little hot sauce. Marinate for 30 minutes.
2. In a large ziploc bag, add 1.5 cups of all-purpose flour. Season the flour with onion powder, garlic powder, Tony Cachere’s Creole Seasoning, lemon pepper, black pepper, Kinder’s salt pepper and garlic blend, and smoked paprika.
3. Add the marinated chicken to the ziploc bag, seal, and shake to thoroughly coat the chicken in the seasoned flour. Place the coated chicken on a wire rack and let rest for 10-15 minutes.
4. Heat oil in a wok until hot enough for deep frying. Fry the chicken bites until crispy and golden brown.
5. To make the Honey Chipotle Sauce, combine honey, butter, and diced chipotle peppers. To make the Lemon Pepper Sauce, combine 1/2 stick melted butter, lemon pepper, lemon juice, and Tony Chachere’s Seasoning.
6. Once fried, toss the chicken bites in either the Honey Chipotle Sauce or the Lemon Pepper Sauce to coat.
