Cut the chicken breast into even tenders. In a bowl, toss with a pinch of salt, paprika, smoked paprika, garlic powder, black pepper, MSG, and 3 tbsp flour until lightly coated.

In one shallow bowl, whisk together the flour, salt, paprika, smoked paprika, garlic powder, black pepper, and MSG for the dry breading. In another bowl, whisk the eggs, buttermilk, salt, paprika, smoked paprika, garlic powder, black pepper, and MSG for the wet breading.

Dredge each seasoned tender in the dry flour mixture, shaking off excess. Dip into the wet buttermilk mixture, then back into the dry mixture, pressing gently to create a thick, even crust. Place on a tray and let rest for 5–10 minutes.

Heat about 2–3 cm of oil in a deep pan or pot over medium-high heat (around 175–180 °C). Fry the tenders in batches for 3–4 minutes per side until deep golden and cooked through. Drain on a wire rack or paper towels.

In a small saucepan over low heat, melt the butter. Stir in the honey, hot sauce, salt, paprika, smoked paprika, garlic powder, black pepper, and MSG. Warm through until smooth and slightly thickened. Keep warm.

In a bowl, whisk together the mayonnaise, water, ketchup, buttermilk, hot sauce, salt, paprika, smoked paprika, garlic powder, black pepper, and MSG. Adjust with more water or buttermilk to reach your preferred consistency.

Brush or toss the hot fried tenders with the hot honey glaze. Serve immediately with the creamy hot sauce ranch on the side for dipping.