Prepare the Chicken Tenders:

• Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk together until well mixed.
• Add the chicken tenders to the buttermilk mixture and let them marinate for at least 30 minutes (or up to 2 hours) in the fridge to tenderize and infuse flavor.

Coat the Chicken:

• Prepare the Breading: In a shallow bowl, combine the all-purpose flour and panko breadcrumbs. Mix well.
• Coat the Chicken: Remove each chicken tender from the buttermilk mixture, letting any excess liquid drip off. Coat the chicken in the flour and breadcrumb mixture, pressing down slightly to ensure the breading sticks. Repeat with all tenders.

Fry the Chicken:

• Heat about 1 inch of vegetable oil in a large frying pan over medium-high heat (about 350°F or 175°C).
• Carefully place the coated chicken tenders into the hot oil, being sure not to overcrowd the pan. Fry in batches if needed.
• Fry for 3-4 minutes per side or until golden brown and crispy. The chicken should be cooked through with an internal temperature of 165°F (74°C).
• Remove the cooked chicken from the oil and place on a paper towel-lined plate to drain excess oil.

Coat with BBQ Sauce:

• Once the chicken tenders are crispy, drizzle BBQ sauce over them. Toss gently to coat each tender evenly in the sauce.

Make the Honey Mustard Dip:

• In a small bowl, whisk together mayonnaise, Dijon mustard, honey, and lemon juice. Season with salt and pepper to taste.
• Mix until smooth and creamy. Adjust the sweetness or tanginess by adding more honey or mustard, depending on your preference.