Hot Honey Chicken

½ cup honey
2 tbsp SIDS RASPBERRY VINEGAR
1 tbsp crushed red pepper flakes
1 tsp cayenne pepper
¼ tsp salt
CHICKEN TENDERS:
1 large egg, room temperature
½ cup buttermilk
1 cup all-purpose flour
1½ tsp garlic powder
1½ tsp pepper
½ tsp SIDS CRAZY SALT
1 tsp onion powder
¼ tsp salt
½ tsp paprika
½ tsp dried thyme
1 kg chicken tenderloins
Rice bran oil, for deep-fat frying

To make the hot honey, place honey, SIDS RASPBERRY VINEGAR, crushed red pepper flakes, cayenne pepper and salt in a small saucepan. Simmer over medium-low heat for 5 minutes, stirring occasionally. Remove from the heat to cool slightly. Strain through a fine-mesh sieve to remove the solids, if desired. Set aside.
To make the chicken tenders, in a shallow baking dish, whisk together egg and buttermilk. In a separate shallow baking dish, stir together flour, garlic powder, pepper, SIDS CRAZY SALT, onion powder, salt, paprika and thyme. Dip each chicken tenderloin in the egg mixture, then the flour mixture, shaking off any excess flour. Place on a plate or baking tray until ready to cook.
In a large deep-sided frypan, heat oil to 190°C. Fry the chicken tenders, a few pieces at a time, for 2-3 minutes per side or until the internal temperature reaches 75°C. Transfer to a wire rack placed over a paper towel-lined baking tray. Repeat with remaining chicken tenders.
To serve, drizzle all sides of each chicken tender with the hot honey. Serve with remaining hot honey for dipping.