In a large bowl, whisk together buttermilk, salt, black pepper, garlic powder, onion powder, and smoked paprika.

Add the chicken tenderloins, ensuring they are fully coated in the buttermilk mixture.

Cover and let the chicken marinate for at least 30 minutes (or up to 4 hours for extra tenderness).

In one shallow dish, combine flour, panko breadcrumbs, salt, black pepper, cayenne pepper, and paprika.

In a second dish, whisk together eggs, water, and hot sauce to create an egg wash.

Remove each chicken tender from the marinade, allowing excess buttermilk to drip off.

Coat chicken evenly in flour mixture.

Dip into the egg wash, then coat once more in the flour mixture, pressing gently to adhere.

Rest breaded tenders on a sheet for 5 minutes to set coating.

For Deep Frying:

Heat vegetable oil in a deep skillet until it reaches a temperature of 350°F (175°C).

Fry chicken tenders in batches for 4-5 minutes per side, until golden brown and crispy.

Transfer to a wire rack over a baking sheet to drain excess oil.

For Air Frying:

Preheat the air fryer to 375°F (190°C).

Spray air fryer basket.

Arrange the chicken tenders in a single layer without overlapping.

Air fry chicken 10-12 minutes, flipping halfway. until golden and crispy.

In a small saucepan, combine honey, hot sauce, cayenne pepper, butter, garlic powder, and chili powder.

Heat over low heat, stirring, until the butter melts and the sauce is smooth.

Step 6: Coat and Serve

Drizzle or toss the crispy chicken tenders in the prepared hot honey sauce.

erve immediately with a side of your favorite ranch or blue cheese dressing.