Marinate the chicken

• In a bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder and cayenne powder.
• Add the chicken tenders and coat well in the marinade.
• Cover and rest in the fridge.

Make the flour coating

• In a bowl, mix the flour with the cayenne powder, black pepper, salt, garlic powder and onion powder.

Make the liquid coating

• In another bowl, whisk the buttermilk with the hot sauce, black pepper and salt.

Prepare the oil

• Heat the oil in a pan over medium heat until ready for frying.

Coat the chicken

• Dip each marinated tender into the flour mix, then into the liquid coating, then back into the flour mix.
• Press the flour on so the coating sticks well.

Fry the tenders

• Fry the coated tenders in the hot oil, in batches, until golden brown.
• Drain on a rack or paper towels.

Make the hot honey glaze

• In a saucepan, combine the melted butter, hot sauce and honey.
• Simmer on the stove, stirring, until slightly thickened.

Glaze the chicken

• Brush or toss the fried tenders in the hot honey glaze.
• Serve with mac and cheese.