Soak the chicken tenders in the buttermilk, hot sauce, and white distilled vinegar for at least 30 minutes.

In a bowl, mix the all-purpose flour, cornstarch, baking powder, garlic granules, onion granules, paprika, coarse salt, and ground black pepper.

In another bowl, whisk together the eggs and buttermilk.

Remove the chicken from the marinade and let excess liquid drip off. Dip each tender in the egg mixture, then coat with the flour mixture.

Heat the oil in a deep fryer or large pot to 350°F (175°C). Fry the chicken tenders in batches until golden brown and cooked through, about 5-8 minutes. Remove and drain on paper towels.

In a saucepan, combine the honey, hot sauce, crushed red pepper flakes, cayenne pepper, white distilled vinegar, and unsalted butter. Heat until melted and combined.

Drizzle the hot honey sauce over the chicken tenders before serving or serve on the side.