Pat the chicken tenderloins dry using paper towels. Place them in a large resealable plastic bag or a bowl with a secure lid. Add the buttermilk, lemon pepper seasoning, lemon zest, lemon juice, hot sauce, garlic powder, and smoked paprika.

Massage the ingredients together, ensuring the chicken is fully coated in the marinade. Seal the bag or cover the bowl and refrigerate for at least 3 hours, or preferably overnight for optimal tenderness and flavor.

In a shallow dish, combine the flour, lemon pepper seasoning, garlic powder, and smoked paprika. Whisk the ingredients thoroughly to ensure the seasoning is evenly distributed throughout the flour. Set aside.

Fill a large, heavy-bottomed pot or Dutch oven with enough oil to submerge the chicken tenders fully. Heat the oil over medium-high heat to reach 350-370°F (175-190°C). Using a deep-fry thermometer can help maintain the correct temperature for even frying.

Remove the marinated chicken from the refrigerator. Lift each tender from the marinade, allowing excess buttermilk to drip off.

Dredge the chicken pieces one by one into the seasoned flour mixture, ensuring a thick, even coating on all sides. Gently press the flour mixture into the chicken to adhere properly.

Place the coated tenders on a parchment-lined baking sheet while the oil continues to heat.

Once the oil reaches the correct temperature, carefully place a few tenders into the oil, avoiding overcrowding the pot. Fry in batches of 4-5 tenders for approximately 2-3 minutes, flipping once, until golden brown and fully cooked. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer.

Transfer the fried chicken tenders to a wire rack or a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining tenders, ensuring the oil temperature returns to 350°F before each batch.

In a small saucepan over medium heat, melt the unsalted butter. Once fully melted, add the honey, lemon pepper seasoning, lemon zest, and minced garlic.

Stir continuously and allow the mixture to come to a gentle simmer for about 1 minute. Remove from heat.

Place the freshly fried chicken tenders in a large bowl. Pour the warm honey butter sauce over the tenders and gently toss to ensure each piece is well coated.

Alternatively, serve the sauce on the side as a dipping option for a less saucy finish.

Serve the lemon pepper chicken tenders while hot, garnished with additional lemon zest or a sprinkle of fresh parsley if desired. Enjoy the balance of crispy, tangy, and sweet flavors.