Combine all the dry spices in a small bowl and mix until evenly blended.
Pour the buttermilk into a separate bowl, stir in the hot sauce, then mix in half of the prepared spice blend until smooth.
Add the chicken tenders in the marinade, ensuring each piece is fully coated, and leave to rest for a minimum of two hours or refrigerate overnight for deeper flavour.
Prepare the coating by mixing the plain flour, corn starch, and the remaining spice blend in a large bowl.
Add each marinated tender from the wet mixture, place it into the flour coating, and press gently so the mixture sticks before shaking off the excess.
Put the coated tender back into to the marinade, allowing a second coating.
Place the tender back into the flour mixture for a final dredge, ensuring a craggy, textured coating forms, then transfer to a tray.
Warm oil in a deep pan over medium heat until it reaches frying temperature.
Lower the tenders carefully into the hot oil and fry for 6–8 minutes, turning as needed, until crisp and golden all over.
Remove and drain, then serve immediately with Raising Canes-style sauce.
