1.) Slice the chicken breasts into tender sized pieces and pop them into a bowl with the buttermilk. Leave to marinate for at least 30 minutes.
2.) In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper.
3.) Lift the chicken out of the buttermilk and coat each piece well in the seasoned flour. Repeat the process by dunking the chicken back in the buttermilk and recoating in flour to double dredge for the ultimate crispy coating.
3.) Heat the oil in a deep-based frying pan to 175°C. Fry the chicken tenders for 4-6 minutes on each side until they're golden, crispy, and cooked through. Transfer to a plate lined with kitchen paper to soak up any excess oil.
4.) Now for the chopped salad! Remove the outer leaves and base of the romaine lettuce and give it a rough chop on a large chopping board. Add the red cabbage and chop again. Throw in the red pepper and, you guessed it, chop chop. Next up, the cucumber - chop, chop, chop! Add the spring onions and give everything another good chop. Scatter over the grated carrot, pile on the crispy chicken tenders, and give it one final rough chop so you get a little bit of everything in every bite. Tip the whole lot into a large serving bowl.
5.) For the dressing, whisk together the Hot Jalapeño peanut butter, honey, and sesame oil. Add a splash of warm water at a time until it's smooth and pourable. Give it a taste and adjust anything you fancy – a little more sweetness, a pinch of salt, or a squeeze of lime if you like things a bit zingy.
6.) Pour the dressing all over the salad and toss everything together until well coated. Serve straight away and dig in!
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