Ingredients:

• 1 ½ lbs chicken tenders

• 1 cup buttermilk

• 1 ½ cups all-purpose flour

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon cayenne pepper (optional for spice)

• Vegetable oil (for frying)

Honey Butter Sauce:

• ½ cup honey

• 4 tablespoons unsalted butter

• 1 tablespoon brown sugar

• 1 teaspoon apple cider vinegar (optional, for a little tang)

• Pinch of salt

Instructions:

1. Marinate the chicken:
   In a bowl, combine chicken tenders and buttermilk. Cover and refrigerate for at least 1 hour (or overnight for extra tenderness).

2. Prepare the coating:
   In a shallow bowl, mix flour, paprika, garlic powder, salt, pepper, and cayenne. Remove each tender from the buttermilk and dredge in the flour mixture, pressing it in so it sticks well.

3. Fry the chicken:
   Heat about 1 inch of vegetable oil in a large skillet over medium heat (around 350°F / 175°C). Fry chicken tenders in batches for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.

4. Make the honey butter glaze:
   In a small saucepan, melt butter over low heat. Stir in honey, brown sugar, apple cider vinegar, and a pinch of salt. Simmer for 1–2 minutes, stirring constantly, until glossy and smooth.

5. Coat and serve:
   Drizzle the warm honey butter sauce over the fried chicken tenders, or toss them in the sauce for a full glaze.