To marinate the chicken, take a bowl and combine all the marinade ingredients together using a whisk Then take the chicken tenderloins and combine with buttermilk mix

Make sure the chicken is evenly coated with the buttermilk and seasoning

Then cover and refrigerate for at least 4 hours or best overnight

In a large bowl, combine the flour, salt, pepper, garlic powder, and paprika mix until blended.

Remove the chicken tenders from the marinade a few at a time and coat in the seasoned flour mix.

Make sure to press the crust firmly on the chicken

To fry the chicken

Preheat a deep fat fryer to 180 Degrees C

Line a baking tray with a paper towel ready to drain your cooked tenders

Carefully lay away from yourself several chicken tenders at a time into the hot oil without crowding the fryer

Cook for 5 minutes to create a crust it should be golden brown

Drain the cooked tenders onto the paper towel lined tray

Fry the tenders in batches adjusting the heat as necessary

Serve hot so flash the finished tray of drained tenders in a hot oven for a minute to keep warm

Boil the corn cobs in salted water for around 8 minutes

Drain and colour on a BBQ, Griddle or hot pan to blacken the outside of the cobs slightly

When the cobs are coloured andwhen ready to serve, put the sweet chilli sauce and the grated cheese separately onto small plates then simply roll the coloured corn cob pieces first in some sweet chilli sauce then roll in the grated cheese to create a coating

Trim the bottom of the base of coriander then slice the whole bunch into half

Cut the jalapenos in half and remove the stalk and seed

Blend all of the ingredients together to create a sauce.