1. Place chicken tenders in a bowl and cover with buttermilk. Let marinate for at least 30 minutes.

2. In a shallow bowl, combine flour, cornstarch, garlic powder, onion powder, salt, and pepper.

3. Heat oil in a deep skillet to 350°F (175°C).

4. Dredge each chicken strip in the flour mixture and fry until golden brown and cooked through. Drain on paper towels.

5.

6. To make the glaze, heat olive oil in a saucepan over medium heat. Sauté onion until soft, then add garlic and cook briefly.

7. Pour in whiskey and cook for 2–3 minutes to reduce.

8. Stir in brown sugar, ketchup, soy sauce, vinegar, Worcestershire sauce, and red pepper flakes. Simmer for 5–7 minutes.

9. Mix cornstarch and water, then stir into the glaze. Cook until thickened, then remove from heat.

10.

11. Toss fried chicken strips in the whiskey glaze.

12. Sprinkle with sesame seeds and green onions before serving.