Follow these steps to bring a bit of my home kitchen to yours:

1. Preheat your oven to 200°F to keep the tenders warm while you fry in batches.
2. In a shallow dish, combine flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
3. In another bowl, whisk together the eggs and milk until well combined.
4. Place the panko breadcrumbs in a separate dish.
5. Dip each chicken tender first into the flour mixture, then into the egg mixture, and finally coat it with panko breadcrumbs, pressing gently to adhere.
6. In a large skillet, heat about half an inch of vegetable oil over medium heat. Test the oil with a breadcrumb; if it sizzles, it’s ready.
7. Fry the chicken tenders in batches, about 3-4 minutes per side, until golden brown and cooked through. Transfer to a paper towel-lined plate, then keep warm in the oven.
8. For the hot honey glaze, combine honey, hot sauce, and butter in a small saucepan over low heat. Stir until the butter melts and the mixture is smooth.
9. Drizzle the hot honey over the crispy tenders just before serving for that irresistible sweet-heat finish.

Pro tip: Use a kitchen thermometer to ensure your oil stays around 350°F for perfectly crisp tenders.