Step 1

In a large bowl, combine olive oil, hot sauce, pickle juice, egg, buttermilk, onion powder, garlic powder, paprika, cayenne pepper, all purpose . Mix well to create the marinade.

Step 2

- Add the chicken tenders to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes to 1 hour.

Step 3

2. In a shallow dish, place the flour and cornstarch. Season with the same seasonings as the chicken along with dry mustard, salt and pepper to taste

Step 4

3. Dredge a marinated chicken tender in the flour, shaking off any excess.

Step 5

- Dip it back into marinade and then flour. Shake off excess. Let this sit on a wires rack for 5-10 minutes.

Step 6

4. Heat about 1-2 inches of vegetable oil in a deep frying pan or Dutch oven to 350°F (175°C). Working in batches, carefully add the breaded chicken tenders to the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side. The internal temperature should reach 165°F (74°C).

Step 7

- Use a slotted spoon to transfer the cooked chicken tenders to a plate lined with paper towels to drain any excess oil.

Step 8

5. In a small saucepan, melt the unsalted butter over medium heat. Add the hot sauce, lemon juice, honey, lemon pepper. Stir until well combined and heated through.

Step 9

6. Place the fried chicken tenders in a large bowl. Pour the hot lemon pepper sauce over the tenders and toss gently to coat them evenly.

Step 10

7. Serve the hot lemon pepper chicken tenders immediately, with extra lemon wedges and a side of ranch or blue cheese dressing if desired.