Marinate chicken tenders in buttermilk for 30 minutes.
Mix flour, paprika, garlic powder, salt, and pepper in a bowl.
Heat oil in a deep skillet over medium heat.
Remove chicken from buttermilk and dredge in the flour mixture.
Fry the tenders in batches for about 5-7 minutes until golden brown.
Combine honey and hot sauce in a saucepan and heat gently.
Drain cooked tenders on paper towels.
Drizzle the hot honey sauce over the tenders before serving.