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In a large mixing bowl whisk together the buttermilk, salt, smoked paprika, chipotle chili powder, garlic powder and onion powder. Then, submerge the chicken tenders and marinade for at least 4 hours, and up to 24 hours.
Once the chicken has been marinated and you’re ready to fry, prepare the dry mixture in a large bowl. Combine the cornstarch, all purpose flour, panko bread crumbs, salt, smoked paprika, chipotle chili powder, garlic powder, onion powder, black pepper and cayenne pepper.
Dredge the chicken tenders by lightly coating with the dry mixture. Place on a wire rack and allow to rest and dry out for 10 minutes. This will help to make them nice and crispy!
After they’re dried out for 10 minutes, dredge them again in the dry mixture.
Deep fry chicken in preheated 350 degree oil for 5 to 7 minutes, depending on how thick the tenders are. Chicken’s internal temperature should be cooked to 165 degrees. After frying, remove chicken and drain.
In a medium size saucepan, whisk together the honey, lemon juice and cayenne pepper. Cook over very low heat and allow sauce to come to a light simmer, 3 to 5 minutes. Then, brush on or toss the sauce with the chicken tenders.