For the Marinade:

• 3 cups buttermilk
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 1 tablespoon freshly ground black pepper
• 1 pound chicken tenders (about 8 pieces)

For the Slaw:

• 3 cups shredded cabbage (green, red, or a mix)
• 2 cups thinly sliced Vidalia onion
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons Dijon mustard
• 1½ tablespoons celery salt
• 1 tablespoon white pepper
• 2 tablespoons white vinegar
• 1¼ tablespoons sugar
• Freshly ground black pepper, to taste

For the Compound Butter:

• 1 stick salted butter, softened
• 3 cloves garlic, smashed and minced
• 2 tablespoons finely chopped sage
• 1 tablespoon smoked paprika

For the Coating:

• 3 cups all-purpose flour
• 1½ tablespoons onion powder
• 1½ tablespoons garlic powder
• 6–8 eggs, beaten
• 1 cup panko breadcrumbs
• 1 cup crushed ridged potato chips
• 1 cup untoasted sesame seeds
• 3 tablespoons chile de arbol flakes
• 1 cup crushed cornflakes

To Cook and Serve:

• 1 (24-ounce) bottle peanut or rice bran oil
• Large cinnamon rolls (store-bought or homemade)