Brine the Chicken:
In a large bowl, whisk together buttermilk, hot sauce, vinegar, garlic powder, salt, and pepper. Add chicken and coat well. Cover and refrigerate for at least 2 hours (or overnight for extra flavor).

Mix the Breading:
In a shallow bowl, whisk together flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and pepper.

Prepare the Wet Batter:
In another bowl, whisk together eggs and buttermilk.

Dredge and Rest:
Dip each chicken tender into the wet mixture, then coat thoroughly in the dry breading. Press gently to help the coating stick. Place on a wire rack and let rest for 15 minutes.

Fry the Chicken:
Heat 2 inches of oil in a skillet to 375°F. Fry chicken in batches for 3½–4 minutes per side, until golden brown and cooked through (165°F internal temp). Drain on a wire rack.

Make the Hot Honey Glaze:
In a small saucepan, melt butter, then stir in honey, hot sauce, cayenne, red pepper flakes, and vinegar. Simmer for 2–3 minutes until glossy.

Glaze and Serve:
Drizzle the hot honey glaze over freshly fried tenders. Serve immediately while warm and crispy.