In a medium bowl, whisk together mayonnaise, honey, and Dijon mustard until smooth. Add paprika, a pinch of salt, and cayenne pepper. Cover and refrigerate.

In another bowl, combine egg, milk, chicken broth, salt, and pepper. Stir in self-rising flour until smooth. Let rest for 5 minutes.

Heat vegetable oil in a Dutch oven to 350°F (175°C) for frying.

Coat chicken tenderloins in flour, then dip in batter until fully coated.

Carefully place battered tenderloins into hot oil, fry for 7-9 minutes until golden brown and cooked through.

Optionally sprinkle with parsley or smoked paprika. Serve with honey mustard sauce.