Step 1

Heat oil to 375ºF.

Step 2

In a large bowl, combine the flour, salt, garlic and onion powder, paprika and black pepper. In another bowl, combine the eggs with water and hot sauce.

Step 3

Pat the chicken as dry as possible. Add chicken to the egg mixture and then into the flour (keep one had wet and one hand dry). Try to press the flour mixture into the chicken (this will help with the dredge). Then repeat this process again on the coated chicken to complete the double dredge.

Step 4

Add chicken to the hot oil and fry for exactly 5 minutes. Take the chicken out and set aside making sure to immediately salt the chicken when it comes out of the fryer.

Step 5

In a food processor or blender, combine the mayo, sour cream, chopped parsley, chives, onion powder and dill. Pulse a few times and then blend for about 30 seconds until a creamy sauce consistency is achieved. Set aside for later.

Step 6

Combine the basil, parmesan and garlic in a food processor. Pulse until everything is combined. Add olive oil and blend well until the sauce comes together (about 2 minutes). Set aside for later.

Step 7

In a bowl, combine mayonnaise, ketchup, worcestershire sauce, garlic salt and black pepper. Mix well and set aside for later.

Step 8

In a bowl, combine dijon mustard with honey, mayonnaise and red wine vinegar. Mix well and set aside for later.

Step 9

Combine chipotles in adobo sauce with ketchup and the ballpark mustard. Mix well and enjoy with your tenders and other sauces!