Spicy Lemon Pepper Chicken Tenders

In a large dish, combine buttermilk, mustard, hot sauce, and pickle juice to create the marinade base.

To the wet ingredients, add 1 cup of all-purpose flour, 1 tsp of baking powder, paprika, garlic powder, chili powder, salt, and pepper.

Whisk everything together until a thick, smooth batter forms, ensuring there are no lumps.

Add the chicken tenders to the batter and mix to ensure they are fully coated.

Cover the dish and refrigerate to marinate for at least a few hours, or preferably overnight.

To make the sauce, combine 1 cup of hot sauce, lemon pepper seasoning, lemon zest, and lemon juice in a small saucepan over low heat.

Once warmed through, turn off the heat and stir in the hot honey. Set the sauce aside.

In a separate large bowl, prepare the dry dredge by whisking together 2 cups of all-purpose flour, cornstarch, 1 tsp of baking powder, garlic powder, chili powder, paprika, and salt.

Take a marinated chicken tender, let any excess batter drip off, and press it firmly into the dry flour mixture, ensuring it's fully coated on all sides.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Carefully place the dredged chicken tenders into the hot oil and fry for 5-6 minutes, until golden brown, crispy, and cooked through.

Remove the chicken from the oil and let it drain on a wire rack.

While the chicken is still hot, toss it in the prepared spicy lemon pepper sauce until evenly coated. Serve immediately.