For the Chicken

1. To marinate the chicken, take a bowl and combine all the marinade ingredients together using a whisk then take the chicken tenderloins and combine with buttermilk mix. Make sure the chicken is evenly coated with the buttermilk and seasoning then cover and refrigerate for at least 4 hours or best overnight.
2. To make the crust: In a large bowl, combine the flour, salt, pepper, garlic powder, and paprika mix until blended.
3. Remove the chicken tenders from the marinade a few at a time and coat in the seasoned flour mix. Make sure to press the crust firmly on the chicken.
4. To fry the chicken, preheat some oil in a shallow pan to 180oc. Alternatively you can deep fry. Line a baking tray with a paper towel ready to drain your cooked tenders. Carefully lay away from yourself several chicken tenders at a time into the hot oil without crowding the pan. Cook on one side for roughly 2 minutes to create a crust it should be golden brown, then flip and cook until the second side is also golden for a few more minutes. Drain the cooked tenders onto the paper towel lined tray. Fry the tenders in batches adjusting the heat as necessary. Serve hot so flash the finished tray of drained tenders in a hot oven for a minute to keep warm.

For the street corn

1. Boil the corn cobs in salted water for around 10 minutes or steam until just tender, drain and colour on a BBQ, Griddle or hot pan to blacken the outside of the cobs slightly.
2. When the cobs are coloured andwhen ready to serve, put the sweet chili sauce and the grated cheese separately onto small plates then simply roll the coloured corn cob pieces first in some sweet chili sauce then roll in the grated cheese to create a coating.

For the Peruvian Green Sauce

1. Trim the bottom of the base of coriander then slice the whole bunch into half. Cut the jalapenos in half and remove the stalk and seeds. Blend all of the ingredients together adding in additions to the blenderto create a sauce.