Pour buttermilk over chicken tenderloins in a bowl, ensuring they are well coated. Let it sit in the refrigerator for at least 30 minutes; this step is crucial as it tenderizes the meat and adds flavor.
While the chicken marinates, take a shallow dish and combine flour, paprika, salt, and black pepper. Mix well to create your crispy coating.
In a separate small bowl, whisk together honey, hot sauce, and red pepper flakes. Adjust the heat level to your preference, and set aside.
Remove the chicken from the refrigerator and take one tenderloin at a time, allowing the excess buttermilk to drip off before dredging it in the flour mixture. Make sure each piece is generously coated.
In a large skillet, heat the oil over medium heat. You want the oil to be hot enough for frying but not smoking. Test by dropping a small pinch of the flour mixture into the oil; if it sizzles, it's ready.
Carefully add the coated chicken tenderloins to the skillet in a single layer, ensuring they aren’t overcrowded. This allows them to cook evenly and become crispy.
Cook the chicken for about 3 to 4 minutes on one side until golden brown. Then, use tongs to flip the tenders and continue cooking for another 4 to 5 minutes, or until they reach an internal temperature of 165°F.
Once cooked, remove the chicken from the skillet and place them on a paper towel-lined plate. This helps absorb any excess oil, keeping them crispy.
Repeat the frying process until all the chicken is cooked, adding more oil to the skillet as needed to avoid dry spots.
Once all the tenderloins are cooked, arrange them on a serving platter and drizzle the spicy honey mixture over each piece. You can also serve it on the side for those who want to control their sweetness and heat levels.
