1. Begin by placing the chicken tenderloins in a large bowl and pouring the buttermilk over them, ensuring every piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or better yet, overnight if you can. This step is crucial for infusing flavor and making sure the chicken is tender.

2. While the chicken marinates, it’s time to prepare the hot honey sauce. In a small saucepan, combine the honey, hot sauce, crushed red pepper flakes, cayenne pepper, butter, and apple cider vinegar. Heat this mixture over low flame, stirring gently until the butter melts and the ingredients are well combined. Once ready, remove from heat and set this delicious sauce aside to thicken slightly.

3. Next, create a dredging station. In a wide, shallow bowl, mix together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, oregano, salt, and black pepper. This seasoning blend is what gives the chicken its aromatic crunch!

4. After marinating, take each chicken tender from the buttermilk, allowing any excess to drip off. Firmly press the chicken into the seasoned flour mixture, coating each side thoroughly. For an extra crunch, dip the tender back into the buttermilk and then dredge it once again in the flour mixture.

5. Heat oil in a deep skillet or pot to 350 degrees F (175 degrees C). Fry the tenders in batches to ensure even cooking; three to four at a time works great. Fry for about 4 to 5 minutes on each side until they are deep golden brown and fully cooked through. Avoid overcrowding the pan as this could lead to steaming rather than frying. Once cooked, drain the tenders on a paper towel-lined plate.

6. Transfer your golden, crispy tenders into a large mixing bowl and drizzle generously with the hot honey sauce. Toss gently to coat each piece evenly. Serve immediately, and don’t forget to put some extra hot honey sauce on the side for dipping!