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In a large bowl toss the chicken tenders with the ¼ cup of flour and spices for the marinade, let sit for 10-15 minutes in the fridge to marinate.
In another large bowl whisk together the flour, cornstarch and spices for the dredge. Transfer ½ cup of the dry dredge to another bowl and whisk in the egg and sprinkling water until you have the same consistency as pancake batter.
Preheat your oil to 325 F.
Heat a skillet or small pot over medium high and melt the butter until foamy. Stir in the cayenne pepper and let toast for 10 seconds, then add in the honey and hot sauce and stir to bring everything together. Set aside for serving.
To dredge the chicken, take the seasoned tenders and dredge them in the wet batter, then the dry, then the wet again, then the dry.
Fry the breaded tenders in the preheated oil until light golden and crispy, about 6-8 minutes. Then increase the heat of the oil to 375 F and fry the tenders for another 2-3 minutes until deep golden brown and extra crispy.
Brush all the tenders with the hot honey butter sauce until fully coated and serve with your favorite dipping sauce on the side.