For the brine:

• 1½ cups buttermilk
• 2–3 tbsp hot sauce (to taste)
• 2–3 tbsp pickle brine (optional)

For the chicken & dredge:

• 1½–2 lb chicken tenders (or breast cut into strips)
• 1½ cups all-purpose flour
• ½–¾ cup cornstarch
• 1 tsp baking powder
• 1½–2 tsp fine salt (to taste)
• 1½ tsp paprika (sweet or smoked)
• 1–2 tsp cayenne (to taste)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1–2 tsp brown sugar
• Freshly ground black pepper

For frying & glaze:

• High-smoke-point oil (peanut, refined avocado, safflower, or canola)
• 4–6 tbsp fat (butter, oil, or a mix)
• 1–3 tbsp cayenne (to taste)
• 1 tsp paprika
• 1–2 tsp brown sugar
• ½–1 tsp garlic powder
• Pinch of salt

For building:

• 4–6 brioche or potato buns, toasted
• Spicy mayo, pickles, creamy slaw