1. Marinate the Chicken:

• Pat the chicken tenderloins dry using paper towels.
• Place the tenders in a large resealable plastic bag or a large container with a lid.
• Add 1 cup of buttermilk, 1 tablespoon of lemon pepper seasoning, 1 tablespoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of hot sauce, 1 teaspoon of garlic powder, and ½ teaspoon of smoked paprika into the bag or container.
• Massage the marinade into the chicken using your hands (gloves optional), ensuring that the chicken is well-coated.
• Seal the bag or cover the container and place it in the refrigerator to marinate for at least 3 hours or preferably overnight for deeper flavor.

2. Prepare the Seasoned Flour:

• In a shallow dish (such as a pie plate), combine 1 cup of flour, the remaining 2 teaspoons of lemon pepper seasoning, 1 teaspoon of garlic powder, and ½ teaspoon of smoked paprika.
• Whisk the flour and spices together until evenly combined. Set this seasoned flour aside.

3. Dredge the Chicken:

• Remove the chicken tenders from the refrigerator after marination.
• One at a time, take each piece of chicken from the buttermilk mixture, letting any excess drip off, and coat it thoroughly in the seasoned flour mixture.
• Make sure every part of the chicken is covered well. Shake off any excess flour and place the coated chicken on a baking sheet. Repeat until all the tenders are coated.

4. Fry the Chicken:

• In a large heavy-bottomed pot or Dutch oven, pour in enough oil to reach 1-2 inches deep. Heat the oil over medium-high heat until it reaches 350-370°F. Use a deep-fry thermometer to monitor the temperature.
• Once the oil reaches the right temperature, fry the chicken in batches of 4-5 tenders at a time. Fry for about 2-3 minutes per side, or until the tenders are golden brown and crispy.
• Make sure the internal temperature of the chicken reaches at least 165°F (use a meat thermometer).
• Once fried, transfer the tenders to a wire rack set over a baking sheet or a plate lined with paper towels to drain excess oil. Let them rest while you fry the remaining tenders, making sure the oil returns to the proper temperature between batches.

5. Make the Honey Butter Sauce:

• In a small saucepan, melt the 8 tablespoons of unsalted butter over medium heat.
• Once melted, stir in ½ cup of honey, 1 ½ teaspoons of lemon pepper seasoning, 1 tablespoon of lemon zest, and 1 heaping teaspoon of minced garlic.
• Stir the mixture until everything is well combined, and allow the sauce to come to a gentle boil. Let it simmer for a minute or two to develop the flavors, then remove from the heat.

6. Toss or Serve the Chicken with the Sauce:

• Option 1: Toss – Place the fried chicken tenders in a large bowl and pour the honey butter sauce over them. Gently toss the tenders to ensure they are fully coated in the sauce.
• Option 2: Serve as a Dip – Alternatively, serve the honey butter sauce in small dipping bowls alongside the tenders for individual dipping.

7. Serve and Enjoy:

• Serve the lemon pepper chicken tenders immediately, while they’re still crispy and hot.
• For a beautiful presentation, garnish with extra lemon zest or fresh parsley and serve with your favorite sides such as fries, coleslaw, or a fresh salad.