Spicy fried chicken tenders

Make a dredge of flour, cornstarch, smoked paprika, cayenne and a little MSG.

Mix milk and sour cream as a pseudo buttermilk, slightly acidic, sour and thicker; squirt in a little hot sauce.

Put the pre-salted chicken tenders into the wet mixture.

Dredge the tenders, drizzling a little of the wet mixture over the dredge to build craggly bits.

Bring the oil from 300 up to 350 and check its temperature.

Fry three at a time to avoid overcrowding, turning them, until browned.

Serve with pickled onions, pickles and a spicy habanero ranch.

Drain briefly, then double fry each batch about 30 seconds more and drain on paper towels.