1. Whisk together buttermilk, 2 1/4 teaspoons salt, and 1 1/2 teaspoons black pepper in a large bowl. Add chicken tenders, coat thoroughly, and marinate in the refrigerator for 30 minutes to 1 hour.
2. In a bowl, mix flour, cornstarch, garlic powder, onion powder, smoked paprika, 2 teaspoons salt, baking powder, and 1 teaspoon black pepper. In another bowl, beat eggs with 2 tablespoons hot sauce.
3. Remove chicken from marinade. Dredge in the flour mixture, dip in the egg mixture, then coat again in flour. Let rest on a wire rack for 15 minutes. Preheat oven to 325°F.
4. For hot honey, heat honey, 5 tablespoons hot sauce, cayenne, and 1/4 teaspoon salt over medium-low heat for 10-15 minutes. Allow to cool.
5. Heat ½ inch of oil or shortening in a large skillet over medium-high heat. Fry chicken in batches, 3 minutes per side until golden. Drain on a rack, sprinkle with salt, and keep warm in the oven.
6. Drizzle hot honey over the fried chicken before serving. Garnish with avocado, green onions, or sesame seeds if desired.