Buttermilk-marinated double-dredged fried chicken tenders

Mix buttermilk with a little salt and pepper, hot sauce and pickle juice.

Add the chicken, squish around by hand so every piece is coated, and refrigerate two hours or up to overnight.

Mix the dredge: all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, a little cayenne, salt and pepper.

Crack and beat three eggs.

Drizzle a little of the buttermilk mixture into the dredge to make craggy pieces.

Dredge each tender, shake, coat in egg, then dredge again and press the coating on; lay on a tray.

Fry at 375, three at a time, about four to five minutes, to 160 to 165 inside; lift to check they are not sticking.

Drain on a baking sheet with a rack.