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In a bowl, whisk together buttermilk, pickle juice, and seasonings. Add the chicken tenders and ensure they are fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
In a separate bowl, combine the flour, cornstarch, baking powder, and all seasonings. Mix thoroughly.
Remove each tender from the marinade, allowing excess to drip off. Dredge in the flour mixture and press to coat.
Return briefly to the wet marinade. Coat again in the flour mixture, pressing firmly to create a textured crust.
Place coated tenders on a wire rack and let rest for 10 minutes.
Heat oil in a deep fryer or heavy pot to 350–360°F (175–182°C).
Fry the tenders in batches for 4–6 minutes, or until golden brown and cooked through.
Transfer to a wire rack to drain and maintain crispness.
In a saucepan over medium-low heat, combine all glaze ingredients except the butter. Simmer for 3–5 min, stirring occasionally.
Remove from heat and whisk in the cold butter until the sauce is smooth and glossy. Taste and adjust seasoning if needed.
In a bowl, whisk together mayonnaise, sour cream, buttermilk, and honey BBQ glaze until smooth. Add pickle juice and smoked paprika.