Add milk, sour cream, salt and hot sauce to a bowl and stir until combined. Add the chicken tenders and let them marinate while you prepare the dredge (or optionally for an hour or up to overnight).

Add a neutral cooking oil to a deep pot or wok and heat to 350°F/175°C.

Meanwhile, to a second bowl, add the flour, cornstarch, salt, and spices.

Drip some of the chicken marinade into the dredge and mix up this will make some tiny clumps adding additional crunch to the chicken when fried.

Take the tenders out of the marinade and put them into the breading. Make sure to coat them thoroughly so you get lots of nice crunchy bits when fried.

When the oil is hot, you are ready to fry.

Shake off excess dredge from each tender, then place the chicken into the oil and let it fry for 5-7 minutes while stirring or agitating the oil to promote even frying. Take the chicken out of the oil when they are golden brown or it reaches an internal temp of 160°F/71°C.

• Don’t overcrowd the frying oil. If needed, do this in two or three batches.

Serve with spicy ranch (hot sauce and ranch mixed together), pickled onions, or any dipping sauces of your choosing. Enjoy!