In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and black pepper.

In a separate bowl, whisk together cold water and egg until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until smooth. The batter should be slightly thick.

Heat vegetable oil in a deep fryer or large skillet to 350°F (175°C).

Dip each chicken tender into the batter, ensuring it is fully coated. Allow any excess batter to drip off.

Carefully place the battered chicken tenders into the hot oil, frying in batches if necessary. Fry for 5-7 minutes, or until golden brown and cooked through.

Remove the chicken tenders from the oil and drain on a paper towel-lined plate.

For the Sauce:

In a small bowl, whisk together honey, Dijon mustard, yellow mustard, mayonnaise, and fresh lemon juice until smooth and well combined.

Serve the crispy chicken tenders with the honey mustard sauce on the side for dipping.

Prep Time: 20 minutes