1. Soak chicken tenderloins in a mixture of 1 cup buttermilk and 1 tablespoon hot sauce for at least 30 minutes.

2. Set up a dredging station with three bowls: flour with seasonings, beaten eggs, and toasted panko breadcrumbs.

3. Toast the panko in a dry skillet over medium heat until golden, then let cool.

4. Mix flour with smoked paprika, garlic powder, onion powder, cayenne, brown sugar, salt, and pepper.

5. Beat eggs in a second bowl.

6. In the third bowl, add the toasted panko.

7. Remove chicken from the marinade. Dredge each piece in flour, then egg, then panko, pressing gently to adhere.

8. Heat 1/2 inch of oil in a cast iron skillet to 350°F.

9. Fry chicken in batches, 3-4 minutes per side, until deep golden brown.

10. Transfer to a wire rack to drain and rest 5 minutes.

11. Melt butter and mix with honey and red pepper flakes.

12. Drizzle the butter-honey mixture over hot tenders before serving.