Marinate the chicken. In a bowl, combine buttermilk, hot sauce, salt, pepper, and garlic powder. Add chicken tenders and stir to coat. Cover and chill for at least 30 minutes, up to 6 hours.

Mix the dredge. In a large shallow dish, whisk flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne. Taste a pinch and adjust seasoning if needed.

Heat the oil. Add 1–1.5 inches of oil to a heavy skillet or Dutch oven. Heat to 350°F (175°C). Keep a thermometer handy to maintain temperature.

Dredge the tenders. Working in batches, lift chicken from marinade, let excess drip off, then coat in the flour mixture. Press to create craggly bits for extra crunch. Set on a wire rack for 5 minutes to help the coating adhere.

Fry to golden perfection. Fry 4–5 tenders at a time for 4–6 minutes, turning once, until deep golden brown and cooked through (internal temp 165°F). Don’t overcrowd the pan. Transfer to a clean wire rack set over a sheet pan. Sprinkle with a pinch of salt while hot.

Make the honey hot sauce. In a small saucepan over low heat, melt butter. Stir in honey, hot sauce, vinegar, cayenne (if using), and a pinch of salt. Warm until glossy and combined, 1–2 minutes. Do not boil.

Coat or drizzle. Toss tenders in the sauce for a sticky, fully coated finish, or drizzle for a lighter touch. Garnish with pickles, sesame seeds, or green onions if you like.

Serve immediately. Pair with fries, coleslaw, or a crisp salad. Ranch or blue cheese on the side cools the heat nicely.