Marinate the chicken: Place the chicken tenders in a large bowl and pour the buttermilk over them. Cover and let them marinate in the fridge for at least 1 hour or overnight. This keeps them juicy and flavorful.

Prep the coating: In a separate bowl, combine flour, cornstarch, garlic powder, onion powder, paprika, oregano, salt, and pepper. This blend adds tons of flavor and gives the tenders a perfect crispy crust.

Dredge and coat: Take each tender from the buttermilk and dredge it well in the flour mix. Press firmly so the coating sticks. Let them rest on a tray for a few minutes to help the crust set.

Fry until golden: Heat oil in a deep skillet to 350°F (175°C). Fry the tenders in batches, about 3–4 minutes per side, or until golden brown and cooked through. Don’t overcrowd the pan—it drops the oil temp.

Make the hot honey glaze: In a small saucepan, gently warm the hot sauce and honey until they blend into a smooth glaze. You can adjust the ratio to your taste. Pour it over the warm tenders or toss them for full coverage.

Serve and devour: Plate the tenders while they’re hot, drizzle with extra honey if you’re feeling bold, and dig in! They’re best served fresh, but leftovers? Still delicious.