Pat the chicken tenderloins dry with paper towels and season with salt and pepper.

Prepare a standard breading station: bowl one with flour, garlic powder, and paprika; bowl two with eggs whisked with water; bowl three with panko breadcrumbs.

Dredge each tender in the flour mixture, then submerge in the egg wash, and finally press firmly into the panko to ensure full coverage.

Heat the frying oil in a heavy-bottomed skillet or Dutch oven to 350°F (175°C).

Fry the chicken in batches for 3 to 4 minutes per side until the internal temperature reaches 165°F (74°C) and the exterior is golden brown.

Transfer cooked tenders to a wire cooling rack set over a baking sheet to maintain crispness.

In a small saucepan over low heat, whisk together the honey, hot sauce, vinegar, and red pepper flakes until the mixture is fluid and begins to simmer.

Place the warm tenders in a large stainless steel bowl, drizzle with the hot honey glaze, and toss gently to coat before serving.