Prepare the Chicken: In a medium bowl, whisk together the buttermilk, egg, salt, and pepper. Add the chicken tenders and ensure they are covered. Refrigerate for at least 30 minutes.

Make the Breading: In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, and pepper.

Bread the Chicken: Remove chicken tenders from buttermilk, let excess drip off, and roll in the flour mixture, pressing to coat. Place breaded tenders on a plate.

Fry the Chicken: Heat 1-2 inches of vegetable oil in a large pan to 350°F (175°C). Fry chicken in batches for 3-4 minutes per side until golden brown and cooked through.

Drain and Cool: Place cooked tenders on a wire rack over a baking sheet to drain excess oil.

Make the Hot Sauce: In a medium bowl, whisk together hot sauce, vegetable oil, brown sugar, paprika, chili powder, garlic powder, cayenne pepper, and salt.

Coat the Tenders: Brush each fried chicken tender with the hot sauce on both sides.