Marinate the Chicken:

• In a bowl, combine the buttermilk and hot sauce (if using). Add the chicken tenderloins, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 3 hours.

Prepare the Breading:

• In a shallow dish, whisk together the all-purpose flour, lemon pepper seasoning, garlic powder, paprika, and salt.

Bread the Chicken:

• Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each tenderloin in the seasoned flour mixture, pressing lightly to ensure an even coating. Place the breaded tenders on a plate and let them rest for 5 minutes to set the coating.

Fry the Chicken:

• In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until shimmering. To test if the oil is ready, drop a small pinch of the flour mixture into the oil; if it sizzles, it’s ready.
• Carefully add the breaded chicken tenders to the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary. Cook for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
• Once done, transfer the fried tenders to a paper towel-lined plate to drain excess oil.

Prepare the Honey Lemon Pepper Sauce:

• In a small saucepan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
• Stir in the honey, lemon zest, fresh lemon juice, and lemon pepper seasoning. Bring the mixture to a gentle simmer, stirring continuously, then remove from heat.

Coat the Chicken:

• Place the fried chicken tenders in a large bowl. Pour the warm honey lemon pepper sauce over the tenders and toss gently to coat evenly.

Serve:

• Transfer the glazed chicken tenders to a serving platter. Garnish with additional lemon zest or freshly chopped parsley if desired. Serve immediately.