1. Combine buttermilk and half the salt, pepper, paprika, and garlic powder in a bowl and add chicken tenders. Marinate in the refrigerator for 30 minutes.

2. Set up three shallow bowls: one with flour and cornstarch mixed with remaining salt and spices, one with beaten eggs, and one with panko breadcrumbs.

3. Remove each tender from marinade, let excess drip off, dredge in flour mixture, dip in eggs, then coat in breadcrumbs, pressing gently to adhere.

4. Place coated tenders on a wire rack and let rest for 10 minutes to help the coating set.

5. Heat 1 inch of vegetable oil in a heavy skillet to 350°F (175°C).

6. Fry tenders in batches for 3–4 minutes per side until golden brown and cooked through. Drain on a wire rack.

7. Meanwhile, melt butter in a small saucepan over medium heat. Sauté garlic until fragrant.

8. Stir in honey, chili sauce, soy sauce, and vinegar. Simmer for 2–3 minutes until slightly thickened.

9. Toss hot tenders in the warm sauce until evenly coated.

10. Serve immediately with optional slaw or dipping sauce.