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1. Slice the chicken breast into strips if using whole breasts (If using tenders, ignore this step).

2. Season with a SPG based rub (I used Kinders Woodfire Garlic)

3. Use a butter knife to drive a hole into the chicken tender.

4. Insert a whole or halved mozzarella stick into the tender.

5. Crush cornflakes into a coarse texture.

6. On two separate plates, place flour and beaten eggs.

7. Dip chicken into flour, then into beaten eggs.

8. Coat the chicken thoroughly with crushed cornflakes.

9. In a pot or deep pan, heat neutral cooking oil over medium heat to fry at roughly 325°F |or| preheat air fryer to 425°F if air frying (spray with oil in this case).

10. Fry or air fry the chicken tenders until golden and cooked through 4-8 minutes (165°F internal).

11. In a sauce pan over med-low heat, mix honey with sriracha and chopped Fresno chilies.

12. Bring to a light bubble then turn off heat.

13. Coat tenders in the hot honey.

14. Mix sour cream, buttermilk, mayonnaise, minced garlic, salt, pepper, chopped dill, chopped chives, chopped and lemon juice to prepare the ranch dressing.

15. Serve cheese stuffed chicken tenders with and ranch dressing.