Marinate the chicken: In a medium bowl, whisk together the buttermilk and egg until combined. Add the chicken strips, turning to coat each piece. Cover and refrigerate for at least 15 minutes, or up to 2 hours. You'll notice the buttermilk mixture looking slightly thicker and coating the chicken in a silky layer.

Prepare the dredge: In a shallow dish, combine the plain flour, cornflour, smoked paprika, garlic powder, onion powder, cayenne, salt, and black pepper. Whisk thoroughly so the spices are evenly distributed throughout the pale flour mixture.

Heat the oil: Pour the oil into a large, deep frying pan or skillet until it's about 2cm deep. Heat over medium-high heat until it reaches 175°C (350°F). A cube of bread dropped in will sizzle vigorously and turn golden brown in about 30 seconds — that's your cue it's ready.

Dredge the chicken: Working with one strip at a time, lift the chicken from the buttermilk, letting any excess drip off. Drop it into the flour mixture and toss well, pressing the coating firmly onto all sides. Shake off any loose flour and place the coated strip on a plate. The coating should feel dry and powdery to the touch, not clumpy or wet.

Fry in batches: Carefully lower 4-5 coated chicken strips into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, turning once with tongs. You'll hear a steady, gentle sizzle — if it's spitting aggressively, the oil is too hot. The tenders will turn a deep, even golden brown and feel firm when gently squeezed.

Drain and rest: Using tongs, transfer the fried tenders to a wire rack set over a baking tray (not paper towels, which can make them soggy). Sprinkle immediately with a pinch of sea salt. You'll see tiny bubbles on the surface as the salt dissolves into the hot crust.

Make the hot honey: While the chicken rests, combine the honey, apple cider vinegar, and red pepper flakes in a small saucepan. Warm over low heat for 2-3 minutes, stirring occasionally. The honey will thin slightly and become more fluid, and you'll smell the vinegar and chilli becoming fragrant.

Drizzle and serve: Arrange the crispy tenders on a serving plate and drizzle generously with the warm hot honey. Serve immediately while the coating is still shatteringly crisp. The honey will pool slightly on the plate — perfect for dipping.