Add all marinade ingredients to a large bowl and mix thoroughly. Cover and marinate the chicken tenders in the fridge for 2 to 24 hours.

In a shallow bowl, whisk together flour, cornstarch, baking powder, garlic granules, onion granules, paprika, 2 teaspoons of salt, and ½ teaspoon of pepper. Set aside.

In another shallow bowl, whisk together the eggs, buttermilk, and the remaining 1 teaspoon of salt and ½ teaspoon of pepper until well combined. Set aside.

Heat enough oil in a 4- or 5-quart pot to fill it halfway and bring it to 375°F.

Remove tenders from the fridge. Drain off excess marinade and dip each tender in the seasoned flour, coating it completely. Shake off excess flour.

Dip the floured tender in the egg wash, ensuring it is covered completely, then shake off excess liquid and dredge it again in the flour. Place on a rack over a sheet tray and let sit for up to 15 minutes. Repeat with remaining tenders.

Place 4 to 6 tenders at a time into the hot oil and cook for 3 ½ to 4 minutes, flipping every 2 minutes, until golden brown and cooked throughout.

Drain cooked tenders on a rack and keep warm while frying the remaining tenders.

To make the sauce, combine honey, hot sauce, pepper flakes, cayenne, vinegar, and butter in a small saucepan. Cook over low to medium heat, stirring occasionally, until melted.

Brush or spoon the hot honey sauce onto both sides of the cooked tenders. Serve with optional dipping sauces.