In a shallow bowl, combine the garlic powder, cayenne pepper, salt, and black pepper. Stir until they are evenly mixed.

In a separate shallow bowl, crack the eggs and whisk them until smooth. Optionally, add a pinch of salt and pepper to the egg mixture for added flavor.

Take the chicken tenders and season them evenly with the seasoning mix you prepared in Step 1.

Dip each seasoned chicken tender into the egg mixture, making sure it’s fully coated on all sides.

In another shallow bowl, add the Italian Style Panko breadcrumbs along with the remaining seasoning and combine. Take the egg-coated chicken tenders and transfer them to the Panko mixture, pressing the breadcrumbs onto the chicken to ensure a full, even coating. For extra crunch, you can repeat the egg and Panko coating process.

Heat the olive oil in a large frying pan over medium-high heat. Once the oil is hot, carefully place the chicken tenders into the pan. Fry them for 3-4 minutes on each side, or until the internal temperature of the chicken reaches 165°F. Transfer the cooked tenders to a plate lined with paper towels to drain excess oil.

Note: I recommend getting the oil to around 350°F-375°F.

In a small bowl, mix together the hot sauce and honey until well they are combined. If the honey is too thick, microwave it for 15 seconds and combine. Glaze the chicken with the sauce or serve it sauce on the side as a dipping sauce to preserve the crispiness of the chicken tenders.

Serve the crispy hot honey chicken tenders on their own or with your favorite sides, such as coleslaw, potato wedges, or a simple salad.