Combine flour, garlic, pepper, salt and smoked paprika in a shallow bowl. 

In another bowl, whisk together the milk and egg. 

Take 1/4 cup of the egg and milk mixture and add it into the flour mixture, to make a shaggy batter. 

Dredge chicken tenders in flour mixture.

Dip into egg mixture, coating completely.

Dip back into flour mixture, coating well. Shake off excess flour. 

Repeat once more through the egg and into the flour.

Place on a lined baking sheet with space in between. 

Heat vegetable oil in a deep skillet or a wok to 400° using a frying thermometer. 

Fry chicken in batches, cooking about 3 minutes, turn chicken and continue cooking until chicken reaches 165° using a digital meat thermometer.

Remove to a wire rack lined baking sheet. 

Assemble sandwiches by spreading jalapeño honey mustard over the bottom bun. Layer with lettuce, tomato and red onion slices. 

Drizzle with additional jalapeño honey mustard and and the top bun. 

Serve immediately.