1. Prepare the Baconnaise

1. Cook bacon in a skillet over medium heat until crispy (8-10 minutes).
2. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of bacon fat.
3. Finely chop 4 slices of bacon (reserve 2 slices for garnish).
4. In a food processor, blend mayonnaise, chopped bacon, bacon fat, Dijon mustard, lemon juice, garlic powder, smoked paprika, and cayenne.
5. Pulse until well combined but still slightly textured.
6. Refrigerate for at least 30 minutes to meld flavors.

2. Marinate the Chicken

1. In a bowl, combine buttermilk, hot sauce, salt, pepper, garlic powder, and onion powder.
2. Add chicken tenders, ensuring they’re fully submerged.
3. Cover and refrigerate for at least 1 hour (overnight for best results).

3. Prepare the Coating

1. In one bowl, whisk flour, cornstarch, smoked paprika, cayenne, salt, and baking powder.
2. In a second bowl, whisk egg and water.
3. In a third bowl, place panko breadcrumbs.

4. Coat the Chicken

1. Remove tenders from marinade, letting excess drip off.
2. Coat in the flour mixture, pressing firmly to adhere.
3. Dip into the egg wash.
4. Coat in panko breadcrumbs, pressing gently.
5. Place coated chicken on a wire rack and rest for 10 minutes.

5. Fry the Chicken

1. Heat vegetable oil in a skillet or deep fryer to 350°F (175°C).
2. Fry in batches for 4-5 minutes per side until golden brown.
3. Drain on a wire rack.

6. Serve with Baconnaise

1. Serve hot tenders with a side of baconnaise for dipping.
2. Sprinkle with reserved crispy bacon crumbles for extra flavor.