In large bowl, submerge chicken in buttermilk, cover it, and refrigerate for at least 2 hours or up to 8 hours.
When ready to fry, in large zip-top bag combine cereal, flour, seasoned salt, paprika, pepper, and garlic powder and mix until well combined. Drizzle in milk and mix well. Little clumps will appear.
Using tongs, lift the chicken out of the buttermilk, letting excess drip back into the bowl, then place it in the bag of seasoned flour, thoroughly coating each piece of chicken. Transfer to a large rimmed baking sheet and repeat with the remaining chicken. Let sit until the coating has set, 10-15 minutes.
Heat the oil in a deep fryer or a large, deep skillet to about 350°F. Carefully place the coated tenders in the hot oil and fry for about 4-5 minutes or until golden brown and cooked through. The internal temperature should reach 165°F when checked with a food thermometer.
Once fried, remove the tenders from the oil and let them drain on a wire rack set over a baking sheet.
In a small saucepan, combine hot sauce, honey, and butter and heat over medium, until the butter has melted.
Once you’ve fried all the tenders, transfer them to a large bowl and toss with half the sauce until completely coated, and serve immediately.