Marinate the Chicken:

• Pat chicken dry.

• In a large resealable bag or container, combine chicken, buttermilk, 1 tbsp lemon pepper, lemon zest, lemon juice, hot sauce, 1 tsp garlic powder, and ½ tsp smoked paprika.

• Mix to coat evenly. Refrigerate for at least 3 hours or overnight.

Prepare the Dredge:

• In a shallow dish, combine flour, 2 tsp lemon pepper seasoning, 1 tsp garlic powder, and ½ tsp smoked paprika.

Fry the Chicken:

• Heat oil in a heavy-bottomed pot to 350–370°F (175–188°C).

• Remove chicken from marinade and let excess drip off.

• Dredge in seasoned flour, pressing to coat.

• Fry in batches for 6–8 minutes until golden brown and cooked through.

• Transfer to a wire rack to drain.

Make the Honey Butter Sauce:

• In a small saucepan, melt butter over medium heat.

• Add honey, lemon pepper seasoning, lemon zest, and garlic.

• Stir and cook 1–2 minutes until well blended.

Serve:

• Serve chicken tenders warm, with honey butter sauce on the side or drizzled on top.