In a large bowl, combine buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add chicken tenders and toss to coat. Cover and refrigerate for at least 1 hour.

In a shallow dish, whisk together flour and cornstarch.

In another bowl, whisk eggs with hot sauce.

Remove chicken from marinade, shaking off excess. Dredge each tender in flour mixture, then dip in egg mixture, then coat again in flour mixture. Place on a wire rack while preparing to fry.

Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).

Fry chicken tenders in batches for 6–8 minutes, turning halfway, until golden brown and cooked through. Transfer to a wire rack to drain excess oil.

In a small saucepan, warm honey, hot sauce, melted butter, and red pepper flakes (if using) until smooth.

Drizzle or brush hot honey sauce over crispy chicken tenders before serving.