Hot Honey Chicken Tenders with Parmesan Truffle Fries and Lemon Garlic Aioli

1. **Prepare Brine & Chicken:** In a large bowl, combine 2 cups water, 1.5 tablespoons salt, 1 tablespoon black peppercorns, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon ground ginger, and 2 dry bay leaves. Add 1 lb chicken tenderloins and brine for at least 1 hour in the refrigerator.
2. **Prepare Wet Batter:** In a bowl, whisk together 2/3 cup all-purpose flour, 8 oz water, 2 large eggs, and 2.5 tablespoons Dijon mustard until smooth.
3. **Prepare Dry Seasoned Flour:** In another shallow dish, combine 2 cups all-purpose flour, 3/4 teaspoon paprika, 0.5 teaspoon ground black pepper, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, and 1/4 teaspoon ground ginger.
4. **Prepare Aioli Garlic:** Preheat oven to 400°F (200°C). Toss 4-5 cloves garlic with a drizzle of olive oil and a pinch of pepper. Roast for 30-40 minutes until softened and slightly caramelized. Let cool slightly.
5. **Prepare Fries:** Peel and cut 4 russet potatoes into fry shapes. For extra crispiness, place them in an ice bath for 30 minutes to 1 hour (optional), then drain and dry completely with a towel. Heat frying oil in a deep pot or fryer to approximately 350-375°F (175-190°C). Fry potatoes in batches until lightly golden. Remove and drain. Increase oil temperature (or allow to recover). Double fry potatoes until deep golden brown and crispy. Remove and drain.
6. **Cook Chicken:** While fries are cooking, remove chicken from brine and pat dry. Dip each tenderloin first into the wet batter, ensuring it's fully coated, then dredge thoroughly in the dry seasoned flour, pressing to adhere. Fry the coated chicken in the hot oil (approx. 350-375°F / 175-190°C) for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F/74°C). Remove and drain.
7. **Prepare Hot Honey Garlic Sauce:** In a small saucepan, melt 4 tablespoons butter. Add 3 tablespoons minced garlic and 3/4 teaspoon red pepper flakes. Sauté for 1-2 minutes until fragrant. Stir in 1/4 cup honey, 0.5 teaspoon paprika, 2.5 tablespoons soy sauce, and 0.25 teaspoon salt (if desired). Bring to a simmer and cook for 2-3 minutes until slightly thickened. Toss the cooked chicken tenders in the hot honey garlic sauce, ensuring they are well coated.
8. **Finish Aioli:** In a small bowl, mash the roasted garlic. Stir in 0.5 cup mayonnaise, the juice from 0.5 lemon, 0.25 teaspoon lemon zest, 0.25 teaspoon cayenne pepper, 0.25 teaspoon Cajun seasoning, 0.25 teaspoon black pepper, and 1 tablespoon chopped parsley. Mix well.
9. **Finish Fries:** In a large bowl, toss the hot, double-fried potatoes with 2.5 tablespoons truffle oil, 0.25 cup Parmesan cheese, 0.25 teaspoon salt (if desired), 1 tablespoon chopped parsley, and 0.25 teaspoon paprika.
10. **Serve:** Serve the hot honey chicken tenders, Parmesan truffle fries, and lemon garlic aioli sauce immediately.