Begin by placing the chicken tenderloins in a bowl with buttermilk. Ensure they are fully immersed and let them marinate for at least 1 hour, or overnight for maximum flavor and tenderness.

In a separate bowl, combine all-purpose flour, cornstarch, garlic powder, onion powder, paprika, oregano, salt, and black pepper. Whisk until evenly blended for a seasoned coating.

After marinating, remove the chicken from the buttermilk, letting the excess drip off. Dredge each piece in the flour mixture, ensuring they are thoroughly coated.

In a large pan, heat oil over medium-high heat until it reaches about 350°F for a golden-brown crust.

Carefully add the chicken tenderloins in batches, frying them for about 5-7 minutes per side until golden brown and fully cooked through.

Once cooked, remove the tenders and let them drain on paper towels to absorb excess oil.

In a small saucepan, combine hot sauce and honey. Heat over low until well mixed and warmed through.

Drizzle the hot honey sauce over the chicken tenders or toss them in the saucepan to ensure each piece is deliciously coated.