0 Add the chicken tenderloins, buttermilk, pickle juice, hot sauce, and seasoned salt to a large mixing bowl. Stir the chicken tenders around in the mixture until the seasoning is evenly distributed. Set to the side.
1 In a small mixing bowl, crack the eggs and add the buttermilk then which until combined. Set aside.
2 Sprinkle the all-purpose flour and seasoned salt onto a large plate, then gently mix them together with a fork.
3 Dip each chicken tender into the egg wash, letting the excess drip off, then press it into the flour mixture to coat both sides. For a thicker crust, repeat this step for a double batter. Place the coated chicken on a plate and let it rest for 10–15 minutes, or until the breading is moist.
4 Pour vegetable oil into a large pot or cast iron skillet and heat it over medium high heat. After a few minutes, sprinkle a little flour in the hot oil and if it starts to cook the grease is hot enough to fry in.
5 Add the chicken tenders to the hot oil in small batches, cooking for 7–8 minutes or until they reach an internal temperature of 165°F. Transfer the cooked tenders to a paper towel-lined plate to drain any excess grease.
6 In a small skillet over medium high heat, add the butter and once its melted add in the hot sauce, honey and red pepper flakes. Whisk the mixture together and remove from the heat.
7 Add the chicken tenders to the skillet and toss around until they are coated with the sauce. Serve & enjoy!
