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To make the tender marinade: In a large bowl, add all ingredients for tender marinade and mix thoroughlym, and set aside to marinate. Allow to marinate in the refrigerator for at least one hour, or overnight, about 24 hours.
To make the whipped hot honey: Using a stand or hand mixer add all hot honey ingredients in a mixing bowl. Using a stand mixer or hand mixer with whisking attachment, whisk for 10 minutes until the honey is creamy and smooth. Set aside.
To make the crispy coating: Mix together all ingredients for seasoned flour and whisk until fully incorporated.
Assemble: Working in batches, add the marinated tenders to the seasoned flour. Mix until each piece is fully coated. Allow to rest for 5-10 minutes before frying to let the coating adhere to the chicken pieces.
Heat your oil to 350°F, and begin frying the tenders until they are golden brown and crispy. About 5-7 minutes or until the internal temperature reaches 165°F.
Once cooked, sprinkle with some flaky salt (optional), drizzle on the whipped hot honey, and a dusting of dried parsley.