Pat the chicken breasts dry, cut them against the grain into 1-2 inch wide strips. Place the chicken strips in a large mixing bowl and cover them in buttermilk until fully coated, onion powder, and garlic powder. Cover and let marinade in the fridge for at least 1 hour or overnight.

Heat the oil in a large skillet or wok on medium-medium high heat until the oil reaches 165F. While the oil is heating, in one bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. In a second bowl, whisk together the eggs. In a third bowl add the breadcrumbs. Take the tenders out of the buttermilk and immediately into the flour mixture, then dip into the egg mixture, and then into the breadcrumb mixture. Place the tenders on a baking sheet or rack until ready to fry.

Fry the chicken tenders 3 tenders at a time, do not overcrowd the pan! Fry 5 minutes, or until golden brown and cooked through. Transfer to a wire rack to keep them crispy.

In a saucepan over medium heat, melt the butter. Add the minced garlic and cook for about 30–60 seconds until fragrant. Stir in the honey and hot sauce, then let it simmer for 2–3 minutes until slightly thickened and glossy. Remove from the heat. Toss the crispy tenders in the sauce in a large mixing bowl, along with parsley, and chopped chives for garnish. Serve immediately while hot with crispy fries and your favorite creamy ranch!