Combine the buttermilk, seasonings, and jalapeño juice together in a large bowl. Add your chicken tenderloins and and let them sit in the buttermilk marinade for at least 30 minutes or even until the next day for more flavor.
Heat up your vegetable oil (can use canola oil or olive oil as well) to about 350 degrees F in a deep pan or dutch oven.
Add the flour and cornstarch to a shallow bowl and add the same amount of seasonings that you added to the marinade. Take the chicken from the marinade, dip it into the flour, then back into the marinade and into the flour again. Make sure some of the buttermilk mixture drips into the flour mixture. This will create a flour dredge and makes extra crispy chicken tenders. Repeat with all tenders then let them sit until the hot oil comes up to temperature.
Fry the tenders in batches on medium-high heat for 5-7 minutes, flipping 2-3 times throughout. Make sure they are in a single layer with lots of room in between for maximum crispiness! They should be golden brown and crispy and have an internal temperature of at least 165 degrees F. Use an instant read thermometer for best results!
Place chicken on a plate lined with paper towels or a cooling rack to drain the excess oil and keep them crispy while you make the hot honey sauce.On medium high heat, combine the honey, your favorite hot sauce, and butter until bubbly. Reduce the heat and continue to stir until a thick sauce forms.Add the sauce to a separate bowl. Toss the chicken in the sauce or dip and enjoy!
