Begin by slicing chicken tenders into equal-sized strips and pat them dry with paper towels.

In a mixing bowl, whisk together the egg, buttermilk, lemon juice, garlic powder, paprika, and salt until smooth.

In a medium saucepan over low heat, melt unsalted butter and stir in minced garlic, paprika, honey, and buffalo sauce. Simmer until smooth, about 5 minutes.

Preheat oil in a large skillet to 350°F (175°C).

In a shallow dish, combine flour, garlic powder, paprika, and salt, mixing well to create the dry batter.

Remove marinated chicken from the wet batter and dredge in the dry batter. Fry in hot oil for about 3-4 minutes on each side until golden brown.

Transfer fried chicken tenders onto paper towels, then toss in the buffalo sauce while warm.