Pat the chicken tenderloins dry with a clean kitchen towel or paper towels. Set them aside while preparing the marinade.

In a large mixing bowl, combine the buttermilk, 1 tablespoon lemon pepper seasoning, fresh lemon juice, lemon zest, salt, and hot sauce. Stir until the mixture is fully combined.

Add the chicken tenderloins to the buttermilk mixture. Ensure each piece is fully coated. Cover and allow the chicken to marinate for at least 30 minutes.

In a separate bowl, combine the all-purpose flour, cornstarch, remaining 1 tablespoon lemon pepper seasoning, garlic powder, baking soda, and paprika. Mix until evenly blended.

Remove each chicken tender from the buttermilk marinade, allowing any excess liquid to drip off. Dredge immediately in the seasoned flour mixture, coating all sides thoroughly.

Place the coated chicken tenders on a plate or tray while heating the oil.

Heat oil in a wok, deep skillet, or heavy-bottomed pan suitable for frying.

Once the oil is hot, carefully add the chicken tenders in batches. Fry for 5 to 6 minutes, or until the coating is golden brown and crisp and the chicken is fully cooked.

Remove the cooked chicken tenders from the oil and place them on a paper towel-lined plate or wire rack to drain. Repeat with the remaining chicken tenders.

To prepare the honey butter sauce, melt the butter in a skillet over medium heat. Add the minced garlic and cook for about 1 minute, stirring frequently.

Stir in the honey, fresh lemon juice, crushed red pepper flakes, salt, and ground black pepper. Mix until the sauce is smooth and well combined. Remove from heat.

Transfer the fried chicken tenders to a large bowl. Pour the prepared honey butter sauce over the chicken and toss gently until evenly coated.

Garnish with additional lemon zest, if desired, and serve with lemon wedges on the side.